Kalyn's Kitchen

Beefy Cheesy Green Chile Bake (Video)

Beefy Cheesy Green Chile Bake is a low-carb 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 Cheesy 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 My Favorite 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 this Green Chile Bake with beef and cheese:

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

  1. Does this taste very eggy? I’m worried about it tasting like scrambled eggs with beef.

    • To me it doesn’t taste eggy at all. But the eggs are mainly there to hold it together. You can use less eggs if you prefer, knowing that the casserole will fall apart more when you’re taking it out of the dish. Hope that helps!

  2. Is this successful eaten cold? Or cool? Would like to take it on a party boat, potluck…

    • Hmm, I am not quite sure how to answer that. I’ve certainly never eaten it cold or thought of doing it. I’d probably make something like a cold chicken salad for taking to that kind of event. But try it cold at home first if you want and see what you think!

  3. Where can I find the chiles? I google roasted/peeled green chile and all i get are small cans of diced ones. I’m a big rule follower so I want to make sure I’m getting the correct ones! Thank you 🙂

    • The best place to buy them is in a Mexican market if your store doesn’t have them. If that’s not an option there is a link in the recipe (inside the box) to cans of whole chiles sold at Amazon.com.

  4. do you do carb count?

    • More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  5. This is very good!! The only thing I would do differently is listen to your advice better and dry out the green chilis better. Yum Yum Yum! I will definitely try roasting my own peppers the next time… it will probably be even better.

  6. Made this last night. I was craving Mexican food and this totally satisfied my palate. Yummy!

  7. I’m going to make this tonight but just realized I don’t have sour cream. Planning to sub 2% Fage Greek yogurt (plain) and cross my fingers. 

  8. We loved this casserole. I made a second one to take for a friend. Such a great green chili flavor. Thanks for the recipe 🙂

  9. I love Kalyn’s kitchen  excellent  can’t wIt to try my next recipe 

  10. I made this tonight for dinner and it was a huge hit. My husband said it was one of the best things I’ve made, keto or not. I used a large can of Hatch green chile that I found at Costco. We loved everything about it! It will definitely be made again soon!

  11. Holy smokes, this was good!  I found 10oz cans of the large green chilis and used 4 of them. This was the perfect amount to make two layers in a 9 x 13 pan. I’m not a fan of unseasoned ground beef in dishes. I find it quite bland, so I seasoned my ground beef; adding a bit of cumin, cayenne pepper and ancho chili powder. I also added a smidge of fresh garlic to the onion and green chili mixture a minute or so before adding the ground beef back to the pan.  I also doubled the amount of seasoning added to the egg mixture. It was flavorful and delicious with just a little heat.

  12. Pingback: Over 200 Low Carb Keto Meal Ideas - My Productive Backyard

  13. Where is the nutrition information listed for the recipes?

    • I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  14. I used a cup (drained) of the 505 brand of hatch green chilis from Costco and added them to the egg mixture.  It worked perfectly!  I also reduced the amount of cheese by half since my husband isn’t a big cheese lover; crazy, right?  Thanks so much for this recipe. I double it and freeze individual servings that last us about a month.  My favorite casserole!

  15. I made a similar dish the other day using chicken. I didn’t use eggs but I will definitely try this soon. I love ground beef dishes.

  16. Would there possibly be a substitute for the eggs? I am allergic, but this looks amazing! Thanks

    • The purpose of the eggs is to hold it together better. I am not that knowledgeable about substituting for eggs, so I don’t have any idea, but I think it might work without them, just would be harder to cut and serve.

  17. This maybe a crazy question but could I use butter instead of olive oil??? I just went to cook this and realized I'm out of olive oil.

  18. I am making this for the second time tonight. We loved it the first time and I'm sure will love it again tonight and will love it over and over again in the years to come.

  19. Hard for me to say what is too spicy for you, but they are definitely spicier than the chiles I used.

  20. Oh no! It's in the oven, but the green chili's I used were canned pickled jalapenos…I stripped the seeds and ribs out but this is going to be too spicy isn't it? ☹☹