Low Carb Chile Relleno Casserole

Just 10gm sugar in this flavorful chile rellenos meal. Fulfill your Mexican nourishment yearnings with this low carb weeknight most loved you can make in less than 40 minutes.

This formula initially distributed January 2019, presently with all new bit by bit directions and master tips.

This low carb chile relleno goulash will assist you with fulfilling your Mexican nourishment wanting while at the same time viewing your carb consumption. This formula calls for either canned or new peppers (whichever you have). I utilized diced green chiles since I had them in my wash room. I have likewise made this low carb dish with new poblano peppers and they were wonderful! I broiled them in the stove at that point let them steam and they were handily stripped. Likewise, I have made this with and without the ground meat and it’s extraordinary in any case.

Low Carb Chile Relleno Casserole

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Recipe by easyhealthllcCourse: MainCuisine: MexicanDifficulty: Easy


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Enjoy this easy Low Carb Chile Relleno Casserole with no guilt! Ground beef and lots of peppers and cheese make for a satisfying meal.


  • 1/2 lb ground beef, lean

  • 1/2 cup onions, diced

  • 8 oz diced or whole roasted chiles or 2 fresh poblanos, roasted and peeled

  • 1 cup sharp cheddar cheese, shredded

  • 1/2 cup monterey jack cheese, shredded

  • 2 eggs

  • 3/4 cup milk

  • 2 Tbsp flour

  • 3/4 tsp cumin

  • 1/4 tsp salt

  • 1/8 tsp pepper


  • 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.


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