This Chile Relleno Casserole takes the best of tacos and chile rellenos to give you an easy low carb casserole. Enjoy all of the taste with none of the fuss!
Why You’re Going To Love This Recipe Mashup
- Fast. Get a flavorful main course on the dinner table in under 30 minutes .
- Easy. Just a few easy steps to follow for a recipe that turns out perfectly every single time.
- Low Carb . Only 8 grams of carbs per serving in this yummy keto dish.
- High Protein . This Chile Relleno Casserole has an impressive 32 grams of protein per serving.
I thought I’d make a Chile Relleno Casserole, but I needed more protein in it than normal. So I thought I’d put ground meat in it and then I decided to flavor it with taco seasoning. Those were all great choices and it turned out to be a recipe I will make on a regular basis!
It turned out savory and not spicy. I might add a little cayenne next time just for me, but for the rest of the world, this is probably just right and great for families with kids.
There’s really not a lot to this, or any fancy spices in it to make it difficult to cook. You probably have anything you need to make this in your fridge and pantry right now. This is a rare recipe where I will use my oven to cook, but it just makes sense for this Chile Relleno Casserole recipe.
What Does Chile Relleno Mean In English?
You may have been enjoying Chile Rellenos for years and never paid much attention to what the translation was because you were too busy enjoying how delicious it was. Whether you’ve been wondering for years or you’ve just now stumbled upon this recipe, let me enlighten you.
Chile Relleno is simply a stuffed chili pepper.
If you’re thinking to yourself “Well, this isn’t a stuffed pepper”, you’re correct. In my neverending effort for efficient cooking, I’ve developed a way to get all of the flavors of a tasty Chile Relleno without all of the work.
If you’re a traditionalist and want a truly stuffed pepper, check out my Air Fryer Chile Rellenos recipe.
Ingredients You’ll Need
The flavor you can get from just a few kitchen staples in this recipe is out of this world. Check your pantry and fridge for these ingredients before you get started:
For the Ground Beef
- Lean Ground Beef
- Taco Seasoning
For the Topping
- Eggs
- Whole Milk
- All-Purpose Flour
- Diced green chiles- These are not the spicy sort, but mild, poblano style chile.
- Mexican Blend Shredded Cheese , shredded
- Kosher Salt
How To Make Chile Relleno Casserole
This Chile Relleno recipe couldn’t get much more simple. Follow the five steps below for a low carb casserole that the whole family will love:
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir them together.
- Pour the topping over the ground beef mixture and place in a 350 degree oven for 20 minutes, or until the top is browned.
Tips And Tricks
- Add some toppings. To make this dish even tastier, don’t be shy when topping it. Add shredded cheese, sour cream, or even a dollop of guacamole to the top.
- Swap out the beef. For an even quicker casserole, swap out the ground beef for rotisserie chicken. It’s just as tasty and high in protein without the additional step of browning ground beef.
- Double it up. Chile Relleno Casserole isn’t just delicious the day it is made, it also makes fantastic leftovers. Double up the recipe and bake in a 9x13" pan to save some for later.
How Long Does It Last?
This low carb casserole makes a great lunch or dinner any night, and reheats like a dream. If you’re doubling the recipe for meal prep, make sure you enjoy it within 3-4 days of preparing it. Any longer than this in the refrigerator will cause the topping to begin to become soggy.
What To Serve With Chile Relleno Casserole
Chile casserole can easily pass as a full meal on its own, but if you want to spice up your dinner table even more, try some of these flavorful side dishes with it:
- Instant Pot Refried Beans
- Low Carb Queso Fundido
- Instant Pot Mexican Rice
More Magnificent Mexican Dishes
If you love classic Mexican flavors, check out some of my other flavorful and easy Mexican recipes:
- Caldo de Pollo
- Instant Pot Mexican Ground Beef Casserole
- Caldo de Res
- Arroz con Pollo
- Mexican Pork Stew
Chile Relleno Casserole
Ingredients
For the Ground Beef
- ▢ 1 pound Lean Ground Beef
- ▢ 1 tablespoon Taco Seasoning
For the Topping
- ▢ 2 Eggs
- ▢ 3/4 cup Whole Milk
- ▢ 2 tablespoons All-Purpose Flour
- ▢ 7 ounces diced green chiles , (these are not the spicy sort, but mild, poblano style chiles)
- ▢ 1 cup Mexican Blend Shredded Cheese , shredded
- ▢ Kosher Salt , to taste
Instructions
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir it together.
- Pour the topping over the ground beef mixture and place in 350-degree oven for 20 minutes, or until the top is browned.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
This Chile Relleno Casserole takes the best of tacos and chile rellenos to give you an easy low carb casserole. Enjoy all of the taste with none of the fuss!
Why You’re Going To Love This Recipe Mashup
- Fast. Get a flavorful main course on the dinner table in under 30 minutes .
- Easy. Just a few easy steps to follow for a recipe that turns out perfectly every single time.
- Low Carb . Only 8 grams of carbs per serving in this yummy keto dish.
- High Protein . This Chile Relleno Casserole has an impressive 32 grams of protein per serving.
I thought I’d make a Chile Relleno Casserole, but I needed more protein in it than normal. So I thought I’d put ground meat in it and then I decided to flavor it with taco seasoning. Those were all great choices and it turned out to be a recipe I will make on a regular basis!
It turned out savory and not spicy. I might add a little cayenne next time just for me, but for the rest of the world, this is probably just right and great for families with kids.
There’s really not a lot to this, or any fancy spices in it to make it difficult to cook. You probably have anything you need to make this in your fridge and pantry right now. This is a rare recipe where I will use my oven to cook, but it just makes sense for this Chile Relleno Casserole recipe.
What Does Chile Relleno Mean In English?
You may have been enjoying Chile Rellenos for years and never paid much attention to what the translation was because you were too busy enjoying how delicious it was. Whether you’ve been wondering for years or you’ve just now stumbled upon this recipe, let me enlighten you.
Chile Relleno is simply a stuffed chili pepper.
If you’re thinking to yourself “Well, this isn’t a stuffed pepper”, you’re correct. In my neverending effort for efficient cooking, I’ve developed a way to get all of the flavors of a tasty Chile Relleno without all of the work.
If you’re a traditionalist and want a truly stuffed pepper, check out my Air Fryer Chile Rellenos recipe.
Ingredients You’ll Need
The flavor you can get from just a few kitchen staples in this recipe is out of this world. Check your pantry and fridge for these ingredients before you get started:
For the Ground Beef
- Lean Ground Beef
- Taco Seasoning
For the Topping
- Eggs
- Whole Milk
- All-Purpose Flour
- Diced green chiles- These are not the spicy sort, but mild, poblano style chile.
- Mexican Blend Shredded Cheese , shredded
- Kosher Salt
How To Make Chile Relleno Casserole
This Chile Relleno recipe couldn’t get much more simple. Follow the five steps below for a low carb casserole that the whole family will love:
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir them together.
- Pour the topping over the ground beef mixture and place in a 350 degree oven for 20 minutes, or until the top is browned.
Tips And Tricks
- Add some toppings. To make this dish even tastier, don’t be shy when topping it. Add shredded cheese, sour cream, or even a dollop of guacamole to the top.
- Swap out the beef. For an even quicker casserole, swap out the ground beef for rotisserie chicken. It’s just as tasty and high in protein without the additional step of browning ground beef.
- Double it up. Chile Relleno Casserole isn’t just delicious the day it is made, it also makes fantastic leftovers. Double up the recipe and bake in a 9x13" pan to save some for later.
How Long Does It Last?
This low carb casserole makes a great lunch or dinner any night, and reheats like a dream. If you’re doubling the recipe for meal prep, make sure you enjoy it within 3-4 days of preparing it. Any longer than this in the refrigerator will cause the topping to begin to become soggy.
What To Serve With Chile Relleno Casserole
Chile casserole can easily pass as a full meal on its own, but if you want to spice up your dinner table even more, try some of these flavorful side dishes with it:
- Instant Pot Refried Beans
- Low Carb Queso Fundido
- Instant Pot Mexican Rice
More Magnificent Mexican Dishes
If you love classic Mexican flavors, check out some of my other flavorful and easy Mexican recipes:
- Caldo de Pollo
- Instant Pot Mexican Ground Beef Casserole
- Caldo de Res
- Arroz con Pollo
- Mexican Pork Stew
Chile Relleno Casserole
Ingredients
For the Ground Beef
- ▢ 1 pound Lean Ground Beef
- ▢ 1 tablespoon Taco Seasoning
For the Topping
- ▢ 2 Eggs
- ▢ 3/4 cup Whole Milk
- ▢ 2 tablespoons All-Purpose Flour
- ▢ 7 ounces diced green chiles , (these are not the spicy sort, but mild, poblano style chiles)
- ▢ 1 cup Mexican Blend Shredded Cheese , shredded
- ▢ Kosher Salt , to taste
Instructions
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir it together.
- Pour the topping over the ground beef mixture and place in 350-degree oven for 20 minutes, or until the top is browned.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Chile Relleno Casserole
Ingredients
For the Ground Beef
- 1 pound Lean Ground Beef
- 1 tablespoon Taco Seasoning
For the Topping
- 2 Eggs
- 3/4 cup Whole Milk
- 2 tablespoons All-Purpose Flour
- 7 ounces diced green chiles (these are not the spicy sort, but mild, poblano style chiles)
- 1 cup Mexican Blend Shredded Cheese shredded
- Kosher Salt to taste
Instructions
- Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
- Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
- In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
- Carefully fold in the green chiles and the cheese, using a spoon to stir it together.
- Pour the topping over the ground beef mixture and place in 350-degree oven for 20 minutes, or until the top is browned.
Chile Relleno Casserole https://twosleevers.com/taco-chile-relleno-casserole-low-carb/
How’s this for pure protein? This recipe is from nom nom paleo’s site and we’ve made it a couple of times. So simple, so delicious. It’s very tender so I’m also listing this under soft foods.
Basically you take a pork roast and cut off whatever skin you don’t want. Leave a little for crisping and the fat we need. Put 3-4 strips of bacon in the bottom of the crockpot. Put your roast on top, with the skin side facing up.
For every pounds of meat, use around half to 3/4 of a teaspoons of kosher salt sprinkled all over the meat. Make a few random slashes and stick some sliced garlic in them. For a 3 pounds roast, we used about 4-5 cloves.
Pour a little teaspoons or so of liquid smoke. And now here is the tough part.
Turn your crockpot on low for SIXTEEN hours. Yup. No typo. 16 hours. On low. You want the meat to cook slowly, and you want it in there long enough for it to crisp up a little on the outside. Hey just be happy you didn’t have to dig a hole in the ground, put a whole pig in it, put embers on top and whatnot. Which is what you’d be doing to make it the traditional way.
It’s delicious to eat plain for a snack, to eat with veggies steamed on the side for dinner, to make it into tacos, or to simmer some in a prepared sauce such as Thai green curry . I’d love to hear your ideas as well!
The first time we made it, we ended up wasting a lot of it even though it was delicious. There’s no way 2 Sleevers can finish 3 poundss of meat in any reasonable time frame. So this time, I’m either taking some to the neighbor or freezing some, or maybe both.
