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Kalyn's Kitchen

Beefy and Cheesy Low-Carb Green Chile Bake (Video)

Beefy and Cheesy Low-Carb and Gluten-Free Green Chile Bake is a casserole recipe the whole family will enjoy, and a lot of people have raved about this one! 

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Beefy and Cheesy Low-Carb Green Chile Bake!

 


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

I’ve been suffering with the stomach flu so there hasn’t been much cooking going on at my house! But 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 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!

I’m known 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.

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 Beefy and Cheesy Low-Carb Green Chile Bake:

(Scroll down for complete printable recipe.)

  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 Whole Roasted 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 green chiles; 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.

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

Serve hot, with extra sour cream, salsa, or diced avocado as desired.

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 and Cheesy Low-Carb Green Chile Bake

Beefy and Cheesy Low-Carb 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 Beefy and Cheesy Low-Carb and Gluten-Free Green Chile Bake, and it's a casserole recipe the whole family will enjoy!

Ingredients

  • 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)

Instructions

  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.

Notes

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:

Yield:

8

Serving Size:

1

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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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 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 and Cheesy Low-Carb Green Chile Bake

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    89 Comments on “Beefy and Cheesy Low-Carb Green Chile Bake (Video)”

  1. I was able to get this down to 5.2 carbs and kept it a little cheaper by only using 1 can of the green chiles. I live in Colorado, but still struggled to find them (off season) and when I did it was $5 a can. While I love green chiles, this was a little high for me. So I cut them in half and used them that way. It was PERFECT! SO flipping tasty. Would make it again in a heartbeat!

  2. Kalyn, I had saved this recipe for a long time and finally made it before Christmas. The whole chile thing was sort of labor-intensive and after it cooked, we weren't wowed. In fact, I was going to pitch it! But I got lazy and it stayed in the fridge for a few days and one day I was hungry and… Oh my goodness! It was DELISH. I portioned it out and put it in the freezer and just ate some more (6 weeks after the fact) and it is just fantastic! Not sure why it took a while for the flavors to develop, but it is a big winner in my book! Thank you from this Mexican-food loving low-carber 😉

  3. I made this recipe and it was SO good. My husband who is a little skeptical of my low carb meals actually told me to not throw any of it out…he loved it and told me I should make it again. Thank you Kalyn for an awesome recipe.

  4. To the person who attempted to calculate nutritional information and post it here, I am sorry but I'm not publishing that comment because your calculations are way off. The can of green chiles has 34 carbs listed on the label, so the total you came up with is way too high, most likely because Calorie Count doesn't have that product in their database. But from entering the ingredients minus green chiles into calorie count and then adding the green chiles, I'm estimating about 10 carbs per serving. And your idea of adding more beef if you want lower carbs is a good one.

    This illustrates perfectly why I don't try to calculate this information and post it; there are so many reasons why it's hard to be accurate.

    • It did use the green chilies in the calculation (just had to remove the extraneous wording. I used the calculator you suggested. Carb counts will always be different based on what someone uses. 16 per serving vrs 10 per serving was the difference. Given you now put your estimate, it's helpful. Any starting block is helpful before someone considers the recipe. It's also helpful for low carb folks to list the carbs next to the ingredient (so if we can't find *your* name brand we know how it'll change the recipe if we only have… low fat (higher sugar) sour cream or can't find full fat cheeses (example part skim mozzarella). It's not meant to insult your recipe, which is one of the best I've had in awhile. I wanted a starting block when I started it so I could see, roughly, what I'd be looking at. So I could see if I could do it in induction or after, and plan the rest of my meals for the week. Even if you don't post this portion, I'm glad you put 10 down… so folks have a rough idea.

    • Definitely I was not insulted; just didn't want to mislead anyone. And as I said, calculating nutritional information is challenging, which is one reason I don't try to do it. Also I already spend 8-10 hours on a recipe, or more if I have to test multiple times, so I just can't add any more work to it.

    • Glad to know that was helpful for you though!

  5. Kalyn,
    My husband and I are starting a low carb diet this week, and this sounds like something we would both really love!! Any idea how many carbs per serving?
    Thank you!

    • Wendy, I don't calculate carbs because it's too hard to decide what serving size people will eat and what ingredient variations they will use (and I already spend 8-10 hours on a recipe!) but if you look at "Nutritional Information" I have two suggestions for how to get that info if you need it.

  6. I made this tonight using 12 fresh poblano peppers, roasted under the broiler in the oven and seeded/the skin peeled. My husband cannot stop raving about it! And I am (excitedly, might I had) planning to have leftovers for my breakfast. This is a MUST TRY.

  7. I couldn't find canned chili peppers anywhere so I bought Anaheim peppers and roasted them myself. Then I said all kinds of bad words when I was peeling them lol. I think next time I'll buy bigger peppers, maybe the poblanos. They would be easier to peel. Butchered peppers aside, it smells delicious!

  8. I love this dish. My husband is watching his carbs, so this allows us to decide how many corn tortillas to have with it. Only change – I always add in a can of jalapenos to spice it up; also a couple big spoonfuls of fajita seasonings when I don't forget them.

  9. I couldn't find the green chilis anywhere 🙁 I substituted large jalapeños and removed the core + seeds. It just finished baking and smells amazing. I hope it tastes just as good. Thanks for the recipe!

  10. This is in the oven right now… I am freaking out over the amount of cheese. 4 cups?! That's a whole pound! I mean, I love cheese, but that just looked like so much. I also had trouble getting the beef to spread over the entire layer. The beef mixture layer was very thin and sparse. Still though, I am excited about any recipe that has equal parts cheese and beef. haha

    I found the whole green chiles online at Wal-mart.com. It's not Hatch brand, but a different one. The cans are 27oz, so I used 2. They were much cheaper than buying the Hatch brand on Amazon.com.

    • Barbie, I don't think the amount of cheese is that bad for a recipe that makes 8 servings, but of course you can use less cheese if you prefer.

      Good tip on the 27 oz. cans of green chiles; thanks for sharing that!

  11. Kalyn, this recipe is fabulous! The first time I made it, I followed the recipe to the letter. The next time, I used meat from your recipe for Crock Pot Ground Beef for Tacos and it was even better because it was a little spicier. If you haven't thought to use that taco beef, I thought you might want to try it! Thank you for your blog, I LOVE it!!

  12. Could anything be subbed for the whole green chilies? I can only find the diced ones?

    • Shayna, I haven't made it any other way so I can't say for sure how it works, but some people have roasted their own chiles to make this and in in the comments for this similar recipe someone reported that they used par-boiled green peppers. And there is a link in the post to get the chiles from Amazon, but they are rather pricey that way. Hope that helps, I don't know what else to suggest.

  13. Everything Kaylyn does is value added. Thanks for that link that let's me get the break down of a recipe. And, we used canned Chile's in AZ all the time. Then my sister moved to New Mexico & we learned how Chile ignorant we were. Now, I dont judge, canned, fresh, or dried & rehydrated. Whatever we have time & energy for. Tonight I made my own Tagine pepper shake spice with garlic granules and chipoltle ground Chile's.

  14. I'm really excited about this recipe and am making it this week. Question: would it work to put the casserole together one night then cook it for dinner the next night? I'd love to be able to prep this in advance so DH could pop it in the oven before I get home! Thanks in advance for any suggestions!

    • Linda, I can only guess because I haven't tried it that way, but I think it would work. It would be best to let the casserole come to room temperature after you take it out of the fridge, then put it in the oven. Love to hear how that works out, thanks!

  15. You had me at beefy and cheesy. I am such a sucker for that! 🙂

  16. I can't wait to try this but don't know if I can find a 56 oz can of chilies?! I see 27 oz available online and in some stores.

  17. I love my carbs, I really do, but I don't even think I would miss them one little bit with this!

  18. Yum. I can find Hatch chiles here but only in the little cans. I may have to look at Amazon. By the way, I tried to sign up for your emails via the link provided at the beginning of this post, and it just goes to an Error page. ?

    • Elizabeth, I hope you can find the big cans. Thanks for letting me know about the e-mail link; I'll check that out right now. There is an e-mail sign-up bar on the right that should work.

  19. Nothing about this recipe that I do not love. I need to stock up on whole green chiles, which aren't easy to find in my local market.