Beefy and Cheesy Low-Carb Green Chile Bake (Video)
Lots of people seem to be discovering this Beefy and Cheesy Low-Carb and Gluten-Free Green Chile Bake, and it’s a casserole recipe the whole family will enjoy! This tasty low-carb casserole is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
I do feel like I’m incredibly blessed and lucky in my life, so I try hard not to complain. It never helps anyway! But last week was a tough week at my house with a terrible stomach flu that seriously disrupted my normally organized schedule. And even after the worst of the flu was over (I will spare you the details!) I didn’t feel much like cooking, which means there wasn’t a new recipe like usual to post here on Sunday.
So I was wondering what I should post, and then this morning when I checked blog stats like I do every morning, I saw that this Beefy and Cheesy Low-Carb Green Chile Bake suddenly got almost 20,000 views in two days time! Obviously it was featured somewhere, but I couldn’t find the source of the sudden popularity. But since this recipe is several years old I decided that there maybe be more than a few regular readers who haven’t seen it, so I’m sharing it with you again today while I try to get my life back to normal!
I’m know for coming up with recipes that are a different take on old favorites, and this recipe was inspired by the Chile Rellenos Bake I like so much. I think 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. It’s included in my collection of 20+ Delicious Low-Carb and Keto Casserole Recipes, where you might find other casseroles that would work for a family dinner and this recipe was also featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.
I do feel well enough today to update this recipe to the new WordPress Recipe Format, but just a reminder that it’s going to take me years (and year and years) before all recipes are updated with that format. Newer recipe have a PRINT button in the recipe but older recipes still have a printer-friendly link after the recipe text that takes you to a text-only page where you print using your computer’s print function.
Preheat oven to 375F/190C. Brown the ground beef well while you cut up the onions. Saute onions with canned green chiles, then mix in the browned ground beef and heat through. Mix together the eggs, sour cream, ground cumin, and chili powder.
Drain the large can of green chiles; then lay them out on paper towels and pat dry with another towel. I stack them in two piles to get the layers even. 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 You Might Like:
Cheesy Low-Carb Taco Casserole ~ Kalyn’s Kitchen
Low-Carb Mexican Cornbread Casserole ~ Sugar-Free Mom
Low-Carb Turkey Casserole with Mushrooms, Mozzarella, 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 and Cheesy Low-Carb Green Chile Bake
- 1 large can (56 oz.) roasted and peeled green chiles (You can buy whole green chiles at Amazon.com, although they’re less expensive in a Mexican market.)
- 2 tsp. + 2 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 onion, chopped
- 1 can (4 oz.) diced green chiles
- 5 eggs
- 1/2 cup sour cream, at room temperature (full fat or reduced-fat, your choice)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground chili powder
- For serving: extra sour cream, salsa, or diced avocado if desired
- 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 56 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 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, 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.
This recipe created by Kalyn and Jake, inspired by Chile Rellenos Bake.All images and text ©
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 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 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.
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