Kalyn's Kitchen

Beefy Cheesy Green Chile Bake (Video)

Beefy Cheesy Green Chile Bake is a low-carb casserole recipe with Mexican flavors, and this recipe has a lot of fans!

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Beefy and Cheesy Low-Carb Green Chile Bake found on KalynsKitchen.com

Cinco de Mayo is coming right up, and recently I shared a new recipe for Layered Mexican Casserole with Chicken and Cauliflower Rice that has already been a hit. But I thought I’d give you a few more Mexican food ideas, and this Beefy Cheesy Green Chile Bake is definitely a winner! I’m known for coming up with recipes that are a different take on an old favorite, and this recipe was inspired by the Chile Rellenos Bake I like so much.

I always say that casseroles are the perfect solution for families where not everyone is watching carbs, and this is a low carb meal your whole family will enjoy. And if you still want more options for Mexican Dinners, this is also featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.

What ingredients do you need for this recipe?

  • large can Whole Roasted Green Chiles (affiliate link)
  • olive oil
  • ground beef
  • salt and fresh-ground black pepper to taste
  • grated Mexican Blend cheese (or use any mild cheese that melts well)
  • onion, chopped
  • canned diced green chiles (affiliate link)
  • 5 eggs
  • sour cream
  • ground cumin (affiliate link)
  • ground chili powder
  • toppings for serving as desired

Where Can I Find Big Cans of Whole Green Chiles?

If you have a Latin or Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link).

Beefy and Cheesy Low-Carb Green Chile Bake process shots photos

How to make this recipe:

(Scroll down for complete printable recipe with nutritional information.)

  1. Preheat oven to 375F/190C.  Spray the casserole dish with non-stick spray.
  2. Brown the ground beef well while you cut up the onions.
  3. Saute onions with Diced Green Chiles (affiliate link), then mix in the browned ground beef and heat through.
  4. Mix together the eggs, sour cream, ground cumin (affiliate link), and chili powder.
  5. Drain the large can of Whole Roasted Green Chiles (affiliate link); then lay them out on paper towels and pat dry with another towel.
  6. I stack them in two piles to get layers with the same amount of green chiles.
  7. Make a layer of green chiles in a 9 x 13 inch casserole dish.
  8. Layer half the beef/onion/chile mixture over the green chiles and top with half the cheese.
  9. Pour over half the egg/sour cream mixture.  Then make another layer each of green chiles, beef mixture, and cheese, and pour over the rest of the egg/sour cream mixture.
  10. Bake the casserole covered with foil for 15 minutes.
  11. Remove the foil and bake about 25 minutes more, or until the mixture is bubbling and nicely browned.
  12. Serve hot, with extra sour cream, salsa, or diced avocado as desired.

Beefy Cheesy Green Chile Bake casserole in baking dish and one serving on plate.

More Delicious Low-Carb Casseroles:

Cheesy Low-Carb Taco Casserole ~ Kalyn’s Kitchen
Low-Carb Mexican Cornbread Casserole ~ Sugar-Free Mom
Low-Carb Turkey Casserole with Mushrooms and Cauliflower Rice ~ Kalyn’s Kitchen
Spaghetti Squash Casserole ~ Well Plated
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Slow Cooker Bacon Cheeseburger Pie ~ All Day I Dream About Food

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Beefy Cheesy Green Chile Bake casserole in baking dish and one serving on plate.

Beefy Cheesy Green Chile Bake

Yield 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Lots of people seem to be discovering this low-carb and gluten-free Green Chile Bake, and it's a casserole recipe the whole family will enjoy!


  • 1 large 27 oz. can roasted and peeled green chiles (See note.)
  • 4 tsp. olive oil
  • 1 lb. ground beef
  • salt and fresh-ground black pepper to taste
  • 4 cups grated Mexican Blend cheese (or use any mild cheese that melts well)
  • 1 small onion, chopped
  • 1 4 oz. can diced green chiles
  • 5 eggs
  • 1/2 cup sour cream, at room temperature
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground chili powder
  • toppings for serving as desired (see notes)


  1. Preheat oven to 375F/190C.  Spray a 9 inch x 13 inch glass casserole dish with olive oil or non-stick spray.  (Any size close to that will work.)
  2. Dump the 27 oz. can green chiles into a colander placed in the sink and let them drain.
  3. Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat and brown the ground beef well, breaking it apart as it browns.  (I like to use an old-fashioned Potato Masher (affiliate link) to break the ground beef apart.)
  4. When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate.
  5. Heat the other 2 teaspoons of olive oil, then add the chopped onion and cook until the onions are softened and starting to brown. Add the can of diced green chiles and juice, stir to combine with the onions and cook 2-3 minutes more.  Add the ground beef and cook a few minutes more.
  6. Put the eggs in a bowl and beat with a fork to combine the whites and yolks.  Then add the sour cream, cumin (affiliate link), and chili powder and whisk together until the eggs and sour cream are combined.  (It doesn’t matter if there are a few lumps.)
  7. Remove green chiles from the colander one at a time and use your fingers to open each chile and remove any seeds.  Lay chiles out on paper towels, then place another layer of paper towels over the top and press down gently to absorb extra moisture.
  8. I like to arrange the chiles in two stacks after that so I can divide them evenly when I make the layers in the casserole.
  9. In the casserole dish make a layer of half the chiles, half the ground beef/onion/chiles mixture, and half the cheese; then pour over half the egg mixture.
  10. Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture.
  11. Cover the casserole with foil (or a lid if it has one) and bake 15 minutes.  Carefully remove the foil and then bake about 25 minutes more, or until the casserole is bubbling and the top is nicely browned.
  12. Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired.
  13. This freezes well and can be reheated in a microwave or in a covered dish in a toaster oven or regular oven.  For best results, thaw in the fridge before reheating.


You can buy whole green chiles at Amazon.com (affiliate link) although they’re less expensive in a Mexican market. This is good with extra sour cream, salsa, or diced avocado for topping if desired.

This recipe created by Kalyn and Jake, inspired by Chile Rellenos Bake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 461Total Fat: 34gSaturated Fat: 16gUnsaturated Fat: 14gCholesterol: 228mgSodium: 369mgCarbohydrates: 6.5gFiber: 1gSugar: 3gProtein: 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This casserole would be approved for most any low-carb eating plan, including Keto and the original South Beach Diet. South Beach would recommend lean ground beef and low-fat cheese and sour cream, while other low-carb and Keto diets might prefer higher fat.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Beefy Cheesy Green Chile Bake

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    97 Comments on “Beefy Cheesy Green Chile Bake (Video)”

  1. I have been making this recipe for years now. It is good as is, though I usually triple the seasoning to 1/2 T, per my tastes and swap ground turkey for ground beef. When I’m in a hurry, I simply use a 7oz can of chopped green chiles mixed with the turkey and onion mixture as opposed to using whole green chilies. The turkey/onion/chile mixture goes on the bottom and I pour the sour cream/egg mixture over top. Then add cheese and olives and it’s ready to bake. Not as elegant this way, but same flavors, way easier and my children don’t care much for the whole pieces of green chile anyway. A win for everyone! And this is twice as tasty the second day.

  2. Made this last night and had leftovers for lunch today. It didn’t do much for me either time. I thought the seasoning was way off. It needed about twice the salt, cumin and chili powder, but of course, I had no way of knowing that until it was cooked. I used angus beef, half of the chopped green chiles I used were “hot” and I used jalapeno havarti – which has far more flavor than Mexican blend, in my opinion, but it was still lacking. If I were to make it again (which I probably won’t), I would double the spices. Also, the texture of the egg part was kind of weird and watery. I completely dried the whole chiles as instructed, and added the juice of the chopped ones – also as instructed. It just seemed to be really watery and separated.

    • Not sure why it didn’t work for you. The recipe has been pretty popular (as you can see from other comments). Sorry you didn’t enjoy it.

  3. Love your website! All the recipes I have tried are great. I have shared with my grown children & they like very much also.

  4. Awesome recipe 🙂 If I freeze it, should I freeze before baking or after? Thank you!

    • I’ve never frozen this type of casserole before cooking (although I know some people do.) I usually cook, eat some, and freeze the leftovers.

  5. I love this! It made 3 meals for me. Could I have frozen the leftovers????

    • So glad you enjoyed it! Yes, I think it will freeze well. If you look at the tags at the end of the recipe it says “Can Freeze” which means it’s a recipe that makes a lot and you can freeze leftovers. It also says “Weekend Food Prep”, which means a recipe you can make on the weekend and eat during the week, which sounds kind of like what you did!