Low-Carb Layered Chile Relleno Casserole (with Ground Beef)
Sneak Peek: This low-carb layered chile relleno casserole is a dinner you’ll want in regular rotation. It features roasted poblano chiles, seasoned ground beef, a creamy tomato-egg sauce, and melty cheese baked into cozy, Tex-Mex layers. There are no tortillas, no deep-frying, and nothing fussy—just bold flavor and flexible ingredients that make this one easy to share.
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Heads-up, low-carb eaters. A serving of this layered Chile Relleno casserole contains only 11 carbs (an estimate), so you can enjoy this Tex-Mex specialty guilt-free! Inspired by my keto days, it’s a flavorful dish worth adding to your dinner rotation.
What Makes This One Worth Sharing
- Feels indulgent but fits low-carb goals
- Doubles as a freezer meal
- Pairs with salad, rice, or nothing at all
- No special ingredients required
If you’re like me and love ordering chile rellenos at your favorite Mexican restaurant, you’ll enjoy recreating those same bold flavors at home. Just promise to save me a seat at the table when you make it!
Ingredients and Substitutions
- GROUND BEEF:
Use 85/15 for rich flavor and easy draining. Swap in ground turkey or chicken if needed. - POBLANO PEPPERS:
Roast and peel fresh poblanos for the best flavor. Or use two 7-ounce cans of whole green chiles, sliced open and drained. - TACO SEASONING:
Store-bought is fine, but a homemade blend gives you full control over salt and spice. - TOMATO PASTE:
Adds deep umami and thickens the sauce. - PEPPER JACK CHEESE:
Brings the heat. Use Monterey Jack or Cheddar instead, or stir in some chopped jalapeños. - EGGS:
Bind the casserole and keep it tender. - HEAVY CREAM:
Adds richness. Sub half-and-half for a lighter version, but avoid skim milk. - CILANTRO-TOMATO SEASONING:
Optional but flavorful—look for Goya Sazon with cilantro and tomato.
📌Leftover Tip📌
Leftovers make a savory filling for a burrito using a flour tortilla. I wonder how often I’ve said that about a recipe on this blog. (Stuffed Peppers, Microwave Cinnamon Apples, Refried Beans) It’s my #1 recycling trick.
Step-by-Step: Assembling Chile Relleno Casserole
- Step 1: Brown the beef in a skillet and stir in taco seasoning.
- Step 2: Roast, peel, and deseed the poblanos (or slice canned ones).
- Step 3: Whisk the sauce: eggs, cream, tomato paste, and seasoning.
- Step 4: Layer the casserole: Start with half of the chiles, meat, and cheese, then half the sauce. Repeat with the other half of the chiles, meat, cheese and sauce, saving a small amount of cheese to top the sauce.
- Step 5: Bake at 350°F (177˚C) for about 40 minutes.
- Step 6: Cool slightly, then slice and serve.
Low-Carb Layered Chile Relleno Casserole (with Ground Beef)
Ingredients
- 1 pound (454 g) ground beef
- 2 teaspoons taco seasoning
- 4 (454 g) fresh poblano chiles or two 7-oz jars of whole or chopped green chiles (broiled with charred skin peeled off and seeded)
- 1 cup (227 g) heavy cream
- 6 ounce can (170 g) tomato paste
- 1 packet cilantro-tomato seasoning SAZON optional
- 6 large (300 g) eggs
- 2 cups (226 g) pepper jack cheese, shredded
- 1 cup (113 g) Cheddar cheese or Monterrey Jack cheese, shredded
Instructions
- Preheat oven to 350°F (175°C).
- Brown 1 pound (454 g) ground beef in a large skillet over medium heat. Drain excess fat. Stir in 2 teaspoons taco seasoning.
- Prepare the chiles: If using 4 fresh poblanos, roast until blistered, steam in a covered bowl or closed paper bag, peel, deseed, and slice open. If using two 7-oz. jars of canned green chiles, drain and slice lengthwise.
- Whisk together 1 cup (227 g) heavy cream, 6 ounce can (170 g) tomato paste, 1 packet cilantro-tomato seasoning SAZON (if using), and 6 large (300 g) eggs until smooth.
- Assemble the casserole in a greased 9×9 baking dish:1) Layer half the chiles on the bottom.2) Spread half the ground beef over the chiles.3) Sprinkle with half the cheese.4) Cover with half the sauce.Repeat the above one more time. Save a small amount of cheese for the top.
- Bake at 350˚F (180˚C) for 35-40 minutes or until the casserole is set and a knife comes out clean.
- Cool for 10 minutes before serving. Serve warm.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
What can I serve with this?
For a low-carb meal, try it with a simple green salad, guacamole, or Mexican-style cauliflower rice. If carbs aren’t an issue, cornbread, refried beans, or tortilla chips work well, too.
How should I store leftovers?
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or warm the whole dish gently in a low oven.
Final Thoughts:
This dish checks a lot of boxes—it’s hearty, simple, and flexible with ingredients. Whether you serve it for brunch, dinner, or meal prep, it’s definitely Food Worth Sharing.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.