Name: Layered Chile Relleno Casserole: Low-Carb Tex-Mex Delight
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound ground beef; 2 teaspoons taco seasoning; 4 fresh poblano chiles (broiled with charred skin peeled off and seeded or two 7-ounce jars of whole or chopped green chiles); 1 cup heavy cream; 6 ounce can tomato paste; 1 packet cilantro-tomato seasoning SAZON (optional); 6 large eggs; 2 cups pepper jack cheese, shredded; 1 cup Cheddar cheese or Monterrey Jack cheese, shredded

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Sneak Peek: This layered beef and chile relleno casserole is a low-carb Tex-Mex treat! Inspired by my keto days, it’s a flavorful, guilt-free dish worth adding to your dinner rotation.

A serving of Layered Chili Relleno Casserole

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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, guilt-free dish worth adding to your dinner rotation.

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!

Why This Tex-Mex Recipe is a Must-Try

No Hassle: Skip the stuffing, battering, and frying. This casserole is all about easy layering.
Low-Carb Friendly: With just 11 carbs per serving, it fits perfectly into a low-carb lifestyle.
Protein-Packed: Loaded with eggs, ground beef, and cheese for a satisfying and hearty meal.

Uncut Baked Chili Relleno Pie with an empty plate next to it.

Ingredients and Substitutions

GROUND BEEF:
- 85/15 mix for flavor and easy draining
POBLANO PEPPERS:
- Use fresh poblanos if you don’t mind blackening them and peeling off the charred skin
- Alternative: Two 7-ounce cans of whole green chiles (sliced lengthwise)
- Chopped green chiles can be substituted but not as attractive
TACO SEASONING:
- Store-bought or homemade.
- Try making it yourself: Perry’s Plate Taco Seasoning.
TOMATO PASTE:
- Concentrated tomato flavor.
PEPPER JACK CHEESE:
- Substitute Cheddar or Monterey Jack and add jarred jalapeños for extra spice.
EGGS:
- Large eggs for protein and binding.
HEAVY CREAM:
- For richness.
- Experiment with half-and-half or milk if desired.
CILANTRO-TOMATO SEASONING:
- Goya Sazon Con Cilantro y Tomate for extra flavor

📌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

Browning the seasoned ground beef, then adding the taco seasoning. — Brown the ground beef in a large skillet over medium-high heat. Season with salt, pepper, and taco seasoning.

Preparing the peppers by splitting them in half. — Prepare fresh poblano peppers according to the recipe, or use whole canned green chiles and split into halves.

preparing the sauce mixture containing cream, tomato paste, eggs and Sazon seasoning. — Combine the heavy cream, tomato paste, eggs, and Sazon seasoning into a medium mixing bowl.

Combining the sauce ingredients with an immersion blender. — Whisk this mixture until everything is combined. An immersion blender makes it easy.

First layer of half of the seasoned ground beef. — Make layers inside a greased 9-inch square casserole dish. Half of the ground beef mixture goes in first.

Finishing the layering. — Second, distribute half of the chiles over the beef and cover with half of the Jack cheese.

Pouring the creamy tomato paste sauce over the cheese and peppers. — Pour half of the cream and tomato paste sauce over the top of the first layer of beef, peppers, and cheese.

Final layer is more cheese. — Repent the process with the other half of the beef, chiles, Jack cheese, and sauce. Sprinkle with a final layer of Cheddar or Jack cheese.

single serving of baked chili relleno pie — Bake at 350˚F for 30-40 minutes or until the casserole is set. Insert a knife into the center; if it comes out clean, it’s ready. Allow the casserole to rest on the counter for 5-10 minutes before serving to let the flavors settle and make slicing easier.

FAQ About Layered and Baked Chile Relleno Casserole

1. What can I substitute for the ground beef, or can I leave it out?

Substitute with ground turkey or diced cooked chicken. For a vegetarian version, omit the meat entirely.

2. Can I make this casserole ahead of time?

Yes, but it’s best served fresh. Assemble it ahead and bake the same day for the best texture.

3. Can I freeze it?

Freezing is not recommended before baking due to the heavy cream and raw eggs. Leftovers, however, freeze well and can be reheated in the oven or microwave.

4. What do I serve with this Chile Relleno casserole?

Serve with sour cream, fresh cilantro, diced tomatoes, or avocado slices. Pair it with refried beans or fresh tortillas for a complete meal.

5. Can I use a different type of cheese?

Absolutely! Cheddar, Monterey Jack, or a mix of cheeses work well. Add a bit of crumbled queso fresco for an authentic touch.

6. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.

Parting Thoughts: This casserole is a simple way to enjoy Tex-Mex flavors at home. Add your favorite toppings, and don’t forget that leftovers make great burrito fillings. Let me know if you try this recipe! Share your feedback or any creative twists you’ve added.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Layered Chile Relleno Casserole: Low-Carb Tex-Mex Delight

By Paula Rhodes

This Layered Chile Relleno Casserole is a low-carb Tex-Mex delight featuring seasoned ground beef, roasted chiles, creamy tomato sauce, and gooey melted cheese—perfect for a hearty dinner!

5 from 1 vote

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Prep time: 20

Cook time: 40

Total time: 1

Ingredients

1 pound (454 g) ground beef
2 teaspoons taco seasoning
4 (454 g) fresh poblano chiles broiled with charred skin peeled off and seeded or two 7-ounce jars of whole or chopped green chiles
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

Preparing the ingredients

Brown 1 pound (454 g) ground beef sprinkled with a pinch of salt and pepper. Drain off any excess fat. Stir in 2 teaspoons taco seasoning.

Broiling Poblano Chiles

Broil 4 (454 g) fresh poblano chiles until the skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Peel off blackened skin, split open and remove seeds.

Canned Option

Use drained, canned whole green chiles and split them open lengthwise, or use canned, chopped green chiles if whole ones aren’t available.

Sauce

Whisk together 1 cup (227 g) heavy cream, 6 ounce can (170 g) tomato paste, 1 packet cilantro-tomato seasoning SAZON, and 6 large (300 g) eggs in a medium bowl.

Assembling the layers

First Layer: In a 9-inch square dish or pan, layer
Half the ground beef,
half the green chiles,
half of 2 cups (226 g) pepper jack cheese, shredded.
Cover with half of the sauce.
Second Layer: Repeat using the remaining beef, chiles, pepper jack cheese, and cream sauce.
Topping: Sprinkle 1 cup (113 g) Cheddar cheese or Monterrey Jack cheese, shredded on top.

Baking

Bake at 350˚F (180˚C) for 35-40 minutes or until the pie is set and a knife comes out clean.
Cool: Let it rest for at least 5 minutes before serving.

Equipment

Goya Sazon Con Cilantro Tomate

Nutrition

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8 Comments

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.

Paula says:

at

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!

Reply

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!

Paula says:

at

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.

Reply

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!

Paula says:

at

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.

Reply

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.

Paula says:

at

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!

Reply

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.