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Low-Carb Chili Relleno Casserole with Ground Beef

This Low-Carb Chili Relleno Casserole with Ground Beef is for Chili Relleno lovers like me. If you love to order Chili Rellenos at your favorite Mexican restaurant, you will appreciate enjoying the same flavors at home. Please invite me to dinner when you make these.

Heads-up low-carb eaters. A serving of this layered casserole contains only 12 carbs (an estimate) so you can enjoy this for recipe guilt-free.

Updated 01/10/2020

serving of Baked Chili Relleno Pie on a plate

We recently returned from a 2-week vacation to Central Europe–visiting Prague, Vienna, Salzburg, Budapest, and other places previously unheard of by me. The scenery was spectacular, the weather perfect, and the food delicious, even though it was mostly meat and potatoes.

Not surprisingly, that made the men happy.  But anytime I leave home for more than a week, I start to crave Tex-Mex. Baked Chili Relleno Casserole is a one-dish meal that qualifies as comfort food for a jet-lagged, homesick Texan.

Baked Chili Relleno PIe

Recipe Inspiration

Chili Rellenos are my #1 favorite Mexican food. Whenever we try a new Mexican restaurant, the likelihood we will return depends on their Rellenos.

My favorite ones come from the El Rancho Grande restaurant in the Ft. Worth Stockyards. Admittedly, these Chili Rellenos aren’t quite the same as theirs.

First, I left out the “stuff, batter, and-fry-each-individual-poblano-pepper” part. Secondly, it’s easier to layer all the ingredients into a casserole dish. I hope you enjoy it as much as we do.

Ingredients:

Ground Beef:

The ground beef of choice for this recipe would be an 85/15 mix. There’s enough fat to flavor the meat but no so much that you will have to drain a lot off.

Poblano Peppers:

Fresh poblano peppers are cheap and fairly easy to broil and peel yourself. They give this dish the best flavor, making them my first choice.

Green Chili Enchiladas

RELATED POST: Green Chili Enchiladas

However, if you lack the time or inclination, buy a can of whole green chilies and slice them lengthwise to lay flat. Or, use chopped green chilies if you can’t find the whole ones. It all gets mixed up anyway.

single serving of baked chili relleno pie

Taco Seasoning:

Store-bought packets of taco seasoning are the most convenient option. Or, make it yourself. I love the recipe for Taco Seasoning on Perry’s Plate.

Leftovers make a scrumptious filling for a burrito using a flour tortilla. I wonder how many times I’ve said that about a recipe on this blog. It’s my #1 recycling trick.

Heavy Cream:

Heavy cream adds richness to this recipe. It takes the place of the cheese or Ranchero sauce usually served with Chili Rellenos. I have not tried half and half or milk as a substitute.

TAMALE PIE

RELATED POST: Tamale Pie

Cilantro-Tomato Seasoning:

Ever since a cashier at Kroger’s told me how to use this seasoning, I don’t need much of an excuse. Goya Sazon makes several flavors. Con Cilantro Tomate is my favorite. These mysterious packets pump up the flavor.

What to serve with Baked Chili Relleno Casserole:

Serve with sour cream and/or cilantro, diced tomatoes, or avocado slices. In my family, refried beans must be served on the side. Fresh, hot tortillas are also good.

More recipes with similar flavors:


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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Chili Relleno PIe

Baked Chili Relleno Casserole with Ground Beef

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

A spicy Tex-Mex casserole mimicking the flavor of chili rellenos, but requiring a lot less time and trouble.

Ingredients

  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • 4 poblano chilies (broiled with charred skin peeled off and seeded) or 8 ounces whole or chopped green chilies
  • 1 cup heavy cream
  • 6-ounce can tomato paste
  • 1 packet cilantro-tomato seasoning SAZON (optional)
  • 6 eggs
  • 2 cups pepper jack cheese, shredded
  • 1 cup Cheddar cheese or Monterrey Jack, shredded

Instructions

  1. Brown ground beef sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
  2. Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
  3. Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
  4. In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
  5. Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
  6. Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
  7. Bake at 350 degrees F for 35-40 minutes or until pie is set and a knife comes out clean.
  8. Allow to set for at least 5 minutes before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 266mgSodium: 512mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 34g

Did you make this recipe?

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Tere Brown

Monday 5th of November 2018

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

Monday 5th of November 2018

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.

Debbie Avino

Thursday 14th of June 2018

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

Thursday 14th of June 2018

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.

Connie

Thursday 14th of June 2018

Sounds delicious. Cannot wait to make this. Glad it makes only a 9x9 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

Thursday 14th of June 2018

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!