This low carb chile relleno casserole will help you satisfy your Mexican food craving while watching your carb intake.  This recipe calls for either canned or fresh peppers (whichever you have).  I used diced green chiles because I had them in my pantry.  I have also made this low carb casserole with fresh poblano peppers and they were awesome!  I roasted them in the oven then let them steam and they were easily peeled.  Also, I have made this with and without the ground beef and it’s great either way.  

How to make low carb chile relleno casserole:

Step 1 – Begin browning the ground beef with onions.  You may omit this step and leave off the ground beef if you desire.

Here is the browned ground beef.  (In case you are wondering “What does browned ground beef look like?” I got you covered.)

Step 2- Layer the green chiles (fresh roasted and peeled or canned) in a medium size casserole dish.

Step 3- Add the ground beef layer on top of the chiles.  (You can omit this step if you are leaving off ground beef)

Step 4- The above pic shows you the cheese layer covered with remaining ingredients. (milk and egg mixture)

Step 5- This step involves digging in!  I topped mine with salsa and sour cream.  A side salad would be the perfect accompaniment.

Looking for more low carb Mexican recipes?

Low Carb Mexican Chicken Bowl  by easyhealthllc.com

Low Carb Mexican Fajita Bowl by easyhealthllc.com

4.37 from 30 votes

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Low Carb Chile Relleno Casserole

Enjoy this easy Low Carb Chile Relleno Casserole with no guilt!  Ground beef and lots of peppers and cheese make for a satisfying meal.

Course Main Course

Cuisine Mexican

Keyword Chile Rellenos Casserole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 360 kcal

Author easyhealthllc.com

Ingredients

• 1/2 lb ground beef, lean
• 1/2 cup onions, diced
• 8 oz diced or whole roasted chiles or 2 fresh poblanos, roasted and peeled
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 2 eggs
• 3/4 cup milk
• 2 Tbsp flour
• 3/4 tsp cumin
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Preheat oven to 375 degrees.  

2. Brown ground beef with onion and sprinkle with salt and pepper as desired.

3. In an 8 X 8 oven proof baking dish, layer chiles.  Next add layer of ground beef onion mixture. Next add layer of cheddar and monterey jack cheese.  

4. Whisk together remaining ingredients then pour over casserole.  Bake in preheated oven for 20 minutes or until mixture is set and cheese is golden and bubbly.

5. Serve immediately with salsa and sour cream if desired.

Nutrition Facts

Low Carb Chile Relleno Casserole

Amount Per Serving

Calories 360 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 12g 60%

Cholesterol 165mg 55%

Sodium 488mg 20%

Potassium 440mg 13%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 4g

Protein 27g 54%

Vitamin A 15.9%

Vitamin C 57.1%

Calcium 39.4%

Iron 14.2%

* Percent Daily Values are based on a 2000 calorie diet.