Low-Carb Chile Relleno Casserole (with Ground Beef)

This 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!

6 servings

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

1 pound (454 g) ground beef
2 teaspoons (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 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 heavy cream, 6 ounce can tomato paste, 1 packet cilantro-tomato seasoning SAZON (if using), and 6 large eggs until smooth.
Assemble the casserole in a greased 9x9 baking dish:
1) Layer half the chiles on the bottom.
2) Spread half the ground beef over the chiles.
3) Sprinkle with half of the cheese.
4) Cover with half the sauce.
Repeat the above one more time, saving 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.

Notes

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.

Nutritional Information

Low-Carb Chile Relleno Casserole (with Ground Beef)

Ingredients 1x2x3x

Instructions

Notes

Nutritional Information

Ingredients