Low Carb Mexican Casserole
Enjoy this easy Low Carb Chile Relleno Casserole with no guilt! Ground beef and lots of peppers and cheese makes satisfying Mexican food!
Servings: 4
Calories: 421kcal
Ingredients
- ½ lb ground beef, lean
- ½ cup onions, diced
- 8 oz diced or whole roasted chiles or 2 fresh poblanos, roasted and peeled
- 1 cup sharp cheddar cheese, shredded
- ½ cup monterey jack cheese, shredded
- 2 eggs
- ½ cup heavy cream
- ¾ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- Brown ground beef with onion and sprinkle with salt and pepper as desired.
- 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.
- 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.
- Serve immediately with salsa and sour cream if desired.
Video
Notes
Expert Tips:
- Make this recipe even more flavorful by roasting a couple of poblano chiles in the oven. Place chiles in a paper bag to steam then peel and use in place of canned chiles.
- Grate your cheese from a block instead of using pre-grated. You will get a cheesier, meltier (is that a word?) result! Only have pre-grated cheese? No worries- it is fine to use too.
- Use ground beef or ground round- whichever you prefer.
Nutrition
Calories: 421kcal | Carbohydrates: 6g | Protein: 26g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 202mg | Sodium: 480mg | Potassium: 402mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1158IU | Vitamin C: 47mg | Calcium: 361mg | Iron: 2mg