Beefy Cheesy Green Chile Bake (Video) – Kalyn's Kitchen

Beefy Cheesy Green Chile Bake is a delicious low-carb Mexican dish, and this recipe has a lot of fans!

Install this Beef Cheesy Green Chili Bake platter for later!

I recently shared a new recipe for Layered Mexican Casserole with Chicken and Cauliflower RiceThis recipe has already been successful. And today Friday favorite post I remind you of other casseroles with Mexican flavours. this is Beef Cheesy Green Chili Bake He is definitely a winner!

Known for creating recipes that differ from an old favorite, this low-carb New Mexican casserole is inspired by Chile Rellenos Bake I love so much. I always say that casseroles are the perfect solution for families where not everyone is watching carbs, and this is a low carb meal your whole family will enjoy.

And of course I love all kinds of low carb casseroles for the way I make leftovers that can be enjoyed multiple times during the week, which is one of the reasons I always recommend them. Prepare food on the weekend! Hope you enjoy trying this out if you haven’t tried it yet!

What components do you need?

big box Whole roasted green pepper (affiliate link)
olive oil
minced meat
Salt and freshly ground black pepper to taste
Shredded Mexican cheese mix (or use any light cheese that melts well)
chopped onions
canned green pepper cubes (affiliate link)
egg
sour cream
ground cumin (affiliate link)
chili powder (affiliate link)
Toppings to serve as desired

Where can I find large cans of whole green peppers?

If you have a Latin or Mexican market near you, this is the best place to get a good price on a large 27 oz. Cans of whole green peppers I love to use in recipes. But if that’s not an option, you can Get whole green peppers in a can at Amazon.com (Referral link).

Could this recipe be prepared in the future?

This Beef Cheesy Green Chili Bread can certainly be made and stored in the refrigerator until you are ready to bake it. I’ll be sure to let it come to room temperature before putting it in the oven.

Can you use low-fat cottage cheese and sour cream?

The recipe was made with 90% lean beef, a shredded Mexican cheese blend, and full-fat Daisy sour cream. But you can definitely use low-fat cottage cheese and sour cream for the recipe if you prefer.

Want more low-carb Mexican foods?

If you want more options for a low-carb Mexican dinner, this recipe is featured at Ten Low-Carb Mexican Foods. There are also great recipes in the collection Low-carb, keto Mexican dinners.

How to make Green Cheesy Beef Cheesy Bread:

(Scroll down for a full, printable recipe with nutritional information.)

Preheat the oven to 375°F / 190°C. Spray a casserole dish with non-stick spray.
Brown the minced meat while chopping the onions.
Fry onions with diced green pepper, then mix in minced meat and heat.
Mix eggs, sour cream, ground cumin and chili powder.
drain big canister Whole roasted green pepper (referral link); Then put it on paper towels and dry it with another towel.
I stack them in piles to make layers in the casserole with the same amount of green pepper.
Make a layer of green chilies in a 9″ x 13″ casserole dish.
Lay half of the beef/onion/chili mixture over the green peppers and add half of the cheese.
Pour over half of the egg/sour cream mixture.
Then make another layer of each of the green peppers and beef and cheese mixture, then pour over the rest of the egg/sour cream mixture.
Bake the casserole, covered with aluminum foil, for 15 minutes.
Remove the aluminum foil and bake for another 25 minutes, or until the mixture is bubbling and well browned.
Serve hot with sour cream, salsa or diced avocado, if desired.

More delicious low-carb dishes:

Low carb cheese taco casserole

Low carb turkey casserole

Green Chili Casserole and Chicken Enchilada Mock

Weekend food preparation:

This recipe has been added to a category called Prepare food on the weekend Here you will find recipes that you can prepare or cook on the weekend and eat during the week!

ingredients

1 large 27 ounce can green peppers can be roasted and peeled (see note).

4 teaspoons. olive oil

1 pound minced meat

Salt and freshly ground black pepper to taste

4 cups grated Mexican cheese (or use any light cheese that melts well)

1 small onion chopped

1 4 oz. Green pepper can be cut into cubes

5 eggs

1/2 cup sour cream at room temperature

1/2 tsp. ground cumin

1/2 tsp. ground chili powder

Toppings to serve as desired (see notes)

directions

Preheat the oven to 375°F / 190°C. Spray a 9″ x 13″ glass casserole dish with olive oil or nonstick spray. (Any size close to that will work).
Dump 27 oz. Green peppers can be put in a colander and placed in the sink and allowed to drain.
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat and brown the minced meat well, breaking it up until it turns brown. (I like to use a file potato masher (Referral link) to break down ground beef.)
When the beef is well cooked, season with salt and freshly ground black pepper to taste and remove on a plate.
Heat the other 2 tablespoons of olive oil, then add the chopped onions and cook until the onions are softened and starting to turn brown. Add the can of green pepper cut into cubes with the juice, stir with the onion and cook for another 2-3 minutes. Add the minced meat and cook for a few more minutes.
Put the eggs in a bowl and beat with a fork to mix the whites and yolks. Then add sour cream, cumin (continued link) and chili powder and whisk together until eggs and sour cream are combined. (It doesn’t matter if there are a few blocks.)
Remove the green peppers from the strainer one at a time, and use your fingers to open each chile and remove any seeds. Spread the chili on a paper towel, then place another layer of paper towels over it and press gently to absorb the excess moisture.
I like to arrange the chilies in two stacks afterwards so that I can divide them evenly when I’m making the layers in the casserole.
In a casserole, put a layer of half the chili, half the amount of minced meat/onion/chili, and half the cheese. Then pour over half of the egg mixture.
Make a second layer of chili and beef and cheese mixture; Then pour the rest of the egg mixture.
Cover the casserole with foil (or with a lid if it has one) and bake for 15 minutes. Carefully remove the aluminum foil and bake for another 25 minutes, or until the casserole comes to a boil and the top is well browned.
Serve hot with extra sour cream, chutney, or diced avocado to add to the table if desired.
This freezes well and can be reheated in the microwave or on a covered plate in a toaster or regular oven. For best results, defrost in the refrigerator before reheating.

Notes

you may Buy whole green peppers from Amazon.com (affiliate link) Although it is less expensive in the Mexican market. This goes well with extra sour cream, chutney, or diced avocado for a topping if desired.

This recipe is by Kalyn and Jake, inspired by Chile Rellenos Bake.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 461Total fat: 34 gramsSaturated fat: 16 gramsUnsaturated fats: 14 gramsCholesterol: 228 mgsodium: 369 mgcarbohydrates: 6.5 gramsthe basic: 1 gramsugar: 3 gramsprotein: 33 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Green chile bread with ground beef and cheese will be approved for any low-carb eating plan, including Keto, and also for the original South Beach Diet. South Beach recommends lean beef, low-fat cheese, and sour cream, while other low-carb, keto diets favor higher fat.

Find more recipes like these:
Uses Casserole recipes Find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was published in 2015. It was updated with more information in 2022.