Only 6 gm carbohydrate in this delicious chile rellenos casserole.  Satisfy your low carb Mexican food cravings with this weeknight favorite you can make in under 40 minutes. LOW CARB MEXICAN CASSEROLE

This recipe originally published January 2019, now with all new step by step instructions and expert tips.

Mexican food is the best!! Some of my favorites include Low Carb Mexican Chicken Bowl, Low Carb Mexican Fajita Bowl and Low Carb Steak Taco Bowl. Another yummy Mexican recipe that’s great anytime is Fajita Pepper Snacks!

500 Delicious Diabetic Recipes E-book

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.

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Low Carb Chile Relleno Casserole

WHAT ARE CHILES RELLENOS?

Chile rellenos consist of roasted poblano or other pepper stuffed and fried.  This traditional Mexican dish can be high in carbs and fat due to the batter used when frying.

WHY THIS RECIPE WORKS

• Short on time? This recipe uses canned green chiles as a time-saver.  Feel free to roast your poblanos if desired.
• Unlike traditional chile rellenos, there is no frying! Simply layer ingredients and the egg batter cooks up cheesy and delicious. 
• Make it with or without ground beef. Your choice! LOW CARB MEXICAN CASSEROLE

🥘 INGREDIENTS

• Ground beef– I use ground round but you may use ground beef if desired.
• Diced onions– fresh or frozen (another time-saver) work equally well.
• Diced green chiles– find these in the Mexican food section of your market.
• Cheese– choose your favorite- cheddar to monterey jack work well.

🔪 INSTRUCTIONS

Photo  1 – Begin browning the ground beef with onions. You may omit this step and leave off the ground beef if you desire.  Photo 2- Browned ground beef Photo 3- Layer the green chiles (fresh roasted and peeled or canned) in a medium size casserole dish Photo 4- Add the ground beef layer on top of the chiles. (You can omit this step if you are leaving off ground beef)  Photo 5- This pic shows you the cheese layer covered with remaining ingredients. (milk and egg mixture) Photo 6- This step involves digging in! I topped mine with salsa and sour cream. A side salad would be the perfect accompaniment.

💭 TOP 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. Roasted and peeled chiles can be frozen until ready to use if desired. 
• 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.
• 500 Delicious Diabetic Recipes E-book

FREQUENTLY ASKED QUESTIONS

1. How many carbs in this recipe?  There are 10gm carbs in low carb chiles rellenos casserole. 
2. What do you serve with this keto Mexican casserole?  I love to top mine with sour cream and salsa! I also add a side salad.
3. How do I store leftovers?  After the casserole cools cover tightly and store up to 3 days in the refrigerator.  Re-heat portions in the microwave until warm.

Did you make this recipe? Please leave your star rating and comment below!

📋 RECIPE

RECIPE

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!

4.42 from 338 votes

Course: Main Course

Cuisine: Mexican

Prep Time: 10minutes minutes

Cook Time: 30minutes minutes

Total Time: 40minutes minutes

Servings: 4

Calories: 421kcal

Author: HAPPYHEALTHYHELPS

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

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500 Delicious Diabetic Recipes E-book

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.

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.