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!
I, too, love chile rellenos (anything with roasted green chiles) but have rarely had an egg-battered one that was good. Then, we ate at Hacienda Colorado and they stuff their chiles with cheese and roll them in…wait for it…egg roll wrappers and deep fry them! They are absolutely amazing! No more soggy eggy-omelet texture. I’ve made them at home and just shallow pan-fried them with great success. Now, I live a ketogenic lifestyle and egg roll skins are out but your recipe will come to life soon in my keto kitchen! Yah!!! And Sazon is the best spice, I agree, and often forget about it. Co-worker of mine gave me a recipe for rice and olives and Sazon was the star. Thanks for reminding me to use it more often.
Hi Tracy,
Can we just get together and sample all the chile rellenos in the world? Wouldn’t that be fun? Where is Hacienda, Colorado? I must go there sometime before I die. I can’t imagine the egg roll wrappers, but I sure would like to try them. The rice recipe also sounds good. I love Sazon!
This looks fantastic! I just discovered Chili Rellenos about 6 years or so ago. All that time wasted eating fajitas and tacos!
I made them once (charred, peeled, stuffed, dipped and fried…. ) They were better than nothing but an awful lot of work so I’ve been watching for a decent casserole recipe since then. But they all looked like they’d be too eggy, and i wanted the Chile and cheese experience, not the egg.
And then you made a “mistake” when posting your version of this…only 3 eggs!
Pure Genius!!
I’ve gotta try it like that! What have i got to lose? It’ll still be good, considering how easy out is, it’ll be at least as good as the 4 hour ordeal that turned out only so-so fried ones.
If it fails at all i think the only problem might be that without enough eggs it may not hold together that well, but even then it’ll make great burritos!
I’ll let you know hero it turns out.
Gotta run now,go get a large can of chilies!
Thanks again Paula for being such an inspiration too all of us.
You know we love you!
Hi Tere,
I’ve just been thinking about doing this recipe with only 3 eggs. Think I would add more cream/milk so it won’t be too dry. But otherwise, I think it should work. Can’t wait to hear how it turns out.
I cant Wait to try this recipe. I hope My store carries the sazon seasoning. Everything else will be easy to find.
Thank you, Paula!
Even if you can’t find the seasoning, it will be delicious. No worries. That same seasoning is also fantastic to use when making Mexican rice.
Sounds delicious. Cannot wait to make this. Glad it makes only a 9×9 size. I am having a hard time cutting recipes in half for our down size family. Thanks for sharing. By the way. I have made your oatmeal-sunflower bread recipe twice this week and also last week. Wonderful recipe.
Cutting recipes in half….I do it, too. In fact, I halve this recipe when it’s just my husband and I, and we still have leftovers.
So happy to hear you are enjoying the bread!