Calabacitas Casserole
A cozy calabacitas casserole inspired by chile relleno casserole, layered with seasoned beef, melty cheese, and a light, fluffy egg batter, then baked until golden.
Ingredients
Main Ingredients (Used Throughout)
- 4 medium calabacitas, (2.5 lbs)
- 12 oz Oaxaca cheese, grated
- 8 oz medium cheddar cheese, grated
- 1 white onion, divided (½ roughly sliced, ½ diced)
- 7 garlic cloves, divided (4 unpeeled, 3 finely minced)
- 2½ cups beef broth, low-sodium, divided
- 1 tbsp ground onion, divided
- To taste kosher salt
- Oil, for cooking
Salsa
- 1 lb Roma tomatoes, halved
- 1 corn tortilla
- ½ tsp Mexican dried oregano
- 3 chipotles in adobo
- 2 tbsp adobo sauce
- 1 tbsp white distilled vinegar
Beef Filling
- 1½ lbs ground beef, (92% lean, 8% fat)
- 1 tbsp smoked paprika
- 2 tsp ground ancho chile
- ½ tsp ground cumin
- 2 jalapeños, seeded, diced
- 1 cup mixed vegetables
Egg Batter
- 6 large eggs, room temperature
- 1 cup crema Mexicana, low sodium, room temperature (plus extra, refrigerated, for serving)
- 2 tbsp unsalted butter, melted
- ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground garlic
Instructions
Start on Salsa
- Position an oven rack close enough to the broiler for charring and preheat the broiler on high.
- Line a sheet pan with aluminum foil and lightly coat with baking spray. Arrange the tomatoes skin-side up with ½ white onion, roughly sliced, and 4 unpeeled garlic cloves, then drizzle lightly with oil.
- Broil for 10–15 minutes, until softened and charred. Remove from the oven and let cool slightly.
- Heat 3 tablespoons oil in a large skillet over medium heat. Fry the tortilla until crisp and golden brown on both sides; remove and set aside.
Beef Filling
- Ensure about 2 tablespoons oil remain in the skillet and increase heat to medium-high. Add the ground beef, press into an even layer, and cook undisturbed until well browned. Break apart and mix.
- Reduce heat to medium. Stir in the paprika, ancho chile, 2 tsp ground onion, and cumin. Cook for 30–60 seconds, stirring constantly, until lightly toasted.
- Add ½ diced onion and the jalapeños; cook until slightly softened. Stir in 3 finely minced garlic cloves and cook for 1 minute. Pour in 1 cup of beef broth and add the mixed vegetables.
- Simmer until most of the liquid evaporates and the mixture is moist, not soupy. Season with salt to taste and set aside.
Calabacitas
- Trim the ends from the calabacitas, then slice them lengthwise into 1/8-inch-thick pieces using a mandoline or a knife.
- Arrange the slices in single layers on a parchment-lined sheet pan, separating layers with parchment paper.
- Lightly salt one side of the squash, avoiding over-salting, and let them rest for 10–15 minutes to draw out excess moisture. Pat dry on both sides, removing excess moisture and some of the salt, then spray with oil.
- Heat a skillet or cast-iron comal over medium-high heat. Par-cook the slices, oil-side down first, about 2 minutes per side, just until lightly browned and pliable. Do not overcook.
Assemble the Casserole
- Mix the Oaxaca and cheddar cheeses until evenly distributed. Grease a 9×13-inch baking dish.
- Layer half of the calabacitas to cover the bottom, then add half of the beef filling and cheese. Repeat with the remaining calabacitas, filling, and cheese.
- Preheat the oven to 350°F.
Make the Batter
- In a blender, combine the eggs, 1 cup room-temperature crema, and melted butter. Blend on medium-high until the mixture looks light, airy, and slightly fluffy, about 3 minutes. Every blender has different capabilities, so pause and take short breaks if needed. Once it reaches the right consistency, transfer the mixture to a large bowl.
- Sift in the flour, baking powder, 1 tsp ground onion, and ground garlic. Add ¾ tsp kosher salt and gently whisk just until combined, avoiding over-mixing.
- Pour evenly over the casserole, lifting edges slightly so the batter seeps down the sides. Smooth the top.
Bake
- Bake in the center of the oven for 45 minutes to 1 hour, until the batter is set, puffed, and golden, and the casserole is fully cooked and heated through.
- If the top browns too quickly and the casserole has not finished baking, loosely tent with foil and continue baking.
Finish the Salsa
- Peel the garlic, then transfer the roasted vegetables to a blender with the fried corn tortilla, oregano, chipotles with the adobo sauce, vinegar, and 1½ cups beef broth. Blend until smooth.
- Heat 2 tablespoons oil in a small saucepan over medium-low heat. Pour in the salsa and gently simmer for 5 minutes, stirring occasionally. Season with salt to taste and remove from the heat.
Rest and Serve
- Once the casserole is done, remove it from the oven and let it rest for 5–10 minutes before slicing and serving.
- Top with the warm salsa and a drizzle of crema Mexicana. You can find accompaniment ideas in the article section above, linked in the table of contents.
Notes
When making the egg batter, keep in mind that every blender has different capabilities. Pause and take short breaks if needed, then blend again until the mixture reaches the right consistency.
If the top of the casserole browns too quickly before it finishes baking, loosely tent it with foil and continue baking until fully cooked.
Nutrition
Serving: 1SERVINGCalories: 479kcalCarbohydrates: 15gProtein: 27gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 178mgSodium: 1332mgPotassium: 589mgFiber: 3gSugar: 4gVitamin A: 2131IUVitamin C: 20mgCalcium: 264mgIron: 3mg
Nutrition information is automatically calculated and intended as an approximation only.