Keto Chile Relleno Beef Bake
Smoky roasted green chiles, savory taco-seasoned beef, and a blanket of bubbling cheese. Zero breading, zero flour, 100% flavor.
This casserole gives you all the magic of a restaurant chile relleno without the carb-heavy batter. The base is fluffy egg and cheese that sets up like a soufflé. Then you layer in fire-roasted chiles, spoon over juicy seasoned ground beef, and finish with a mountain of melted cheddar and jack.
It slices like lasagna, tastes like your favorite Mexican joint, and clocks in at 5g net carbs per huge square. Meal prep approved.
Ingredients
Serves 8 | ∼5g net carbs per serving
For the base:
8 oz cream cheese, softened
6 large eggs
1 1/2 cups shredded Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp salt
For the layers:
1.5 lbs ground beef, 85/15
1 small yellow onion, diced
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp oregano
2 cans whole green chiles, 7 oz each, or 8-10 fresh Anaheim/Hatch chiles, roasted & peeled
2 cups shredded Mexican blend cheese or cheddar + jack
Easy Steps
Roast the chiles: If using fresh, broil chiles until blackened, then steam in a bag 10 minutes and peel. Slice open and remove seeds. Canned chiles work great too. Just drain and pat dry.
Make the base: Preheat oven to 350°F. Blend cream cheese, eggs, 1 1/2 cups jack cheese, garlic powder, and salt until smooth. Pour into a greased 9×13 dish and bake 15 minutes until just set.
Cook the beef: While the base bakes, brown beef and onion in a skillet. Drain fat. Add chili powder, cumin, paprika, salt, and oregano. Cook 2 minutes until fragrant.
Layer it up: Pull the set base from the oven. Lay chiles in a single layer over the base. Top with all the seasoned beef. Cover everything with the 2 cups of shredded cheese.
Bake to bubbly: Back into the oven for 20-25 minutes until the cheese is melted, golden, and the edges are bubbling.
Rest & slice: Let it sit 10 minutes. This helps it set so you get clean squares instead of a cheesy landslide.
Pro Tips To Elevate It
Drain your chiles: Whether canned or fresh, squeeze them in paper towels. Extra water makes the casserole soggy. Dry chiles = perfect texture.
Spice level: Use poblano chiles for mild, Anaheim for medium, or toss in a diced jalapeño with the beef if you want heat.
Extra flavor: Add 1/4 cup green enchilada sauce to the beef while cooking. It keeps it juicy and adds tang.
Make ahead: Assemble everything except the final cheese layer. Cover and fridge up to 2 days. Add cheese and bake, adding 5-7 extra minutes.
