Beefy Cheesy Green Chile Bake (Video)
Beefy Cheesy Green Chile Bake is a delicious low-carb Mexican casserole, and this recipe has a lot of fans!
Recently I shared a new recipe for Layered Mexican Casserole with Chicken and Cauliflower Rice, and that recipe is already becoming a hit. And for today’s Friday Favorites post I am reminding you about another casserole with Mexican flavors. 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 new low-carb Mexican casserole was inspired by the Chile Rellenos Bake I love 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 of course I love all kinds of low-carb casseroles for the way they make leftovers that can be enjoyed a few times during the week, which is one reason I always recommend them for Weekend Food Prep! Hope you enjoy trying this one if you haven’t tried it yet!
What ingredients do you need?
- 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)
- sour cream
- ground cumin (affiliate link)
- Chili Powder (affiliate link)
- 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).
Can this recipe be made ahead?
This Beefy Cheesy Green Chile Bake could definitely be made ahead and stored in the fridge until you were ready to bake it. I would be sure to let it come to room temperature before you put it in the oven.
Can you use reduced-fat cheese and sour cream?
I made the recipe with 90% lean ground beef, grated Mexican Blend cheese, and full-fat Daisy Sour Cream. But you can definitely use reduced-fat cheese and sour cream for the recipe if you prefer.
Want more low-carb Mexican Food?
If you want even more options for low-carb Mexican Dinners, this recipe is featured in Ten Low-Carb Mexican Food Favorites. There are also great recipes in the collection of Low-Carb and Keto Mexican Food Dinners.
How to make Beefy Cheesy Green Chile Bake:
(Scroll down for complete printable recipe with nutritional information.)
- Preheat oven to 375F/190C. Spray casserole dish with non-stick spray.
- Brown ground beef while you cut up the onions.
- Saute onions with Diced Green Chiles, then mix in the browned ground beef and heat through.
- Mix eggs, sour cream, ground cumin, and chili powder.
- Drain the large can of Whole Roasted Green Chiles (affiliate link); then lay them out on paper towels and pat dry with another towel.
- I stack them in two piles to make layers in the casserole with the same amount of green chiles.
- Make a layer of green chiles in a 9 x 13 inch casserole dish.
- Layer half the beef/onion/chile mixture over the green chiles and top with half the cheese.
- 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.
- Bake the casserole covered with foil for 15 minutes.
- Remove the foil and bake about 25 minutes more, or until the mixture is bubbling and nicely browned.
- Serve hot, with extra sour cream, salsa, or diced avocado as desired.
More Delicious Low-Carb Casseroles:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 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)
- 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.)
- Dump the 27 oz. can green chiles into a colander placed in the sink and let them drain.
- 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.)
- When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture.
- 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.
- Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired.
- 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Chile Bake with ground beef and cheese would be approved for any low-carb eating plan, including Keto and also for 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 will prefer higher fat.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was posted in 2015. It was updated with more information in 2022.