Beefy and Cheesy Low-Carb Green Chile Bake

Beefy and Cheesy Low-Carb Green Chile Bake
Beefy and Cheesy Low-Carb Green Chile Bake
Beefy and Cheesy Low-Carb Green Chile Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large can (56 oz.) roasted and peeled green chiles (You can buy whole green chiles at Amazon.com, although they're less expensive in a Mexican market.)

  • 2

    tsp. + 2 tsp. olive oil

  • 1

    lb. lean ground beef

  • salt and fresh-ground black pepper to taste

  • 4

    cups grated Mexican Blend cheese (or use any mild cheese that melts well)

  • 1

    onion, chopped

  • 1

    can (4 oz.) diced green chiles

  • 5

    eggs

  • 1/2

    cup sour cream, at room temperature (full fat or reduced-fat)

  • 1/2

    tsp. ground cumin

  • 1/2

    tsp. ground chili powder

  • For serving: extra sour cream, salsa, or diced avocado if desired

Directions

Preheat oven to 375F/190C. Spray a 9 inch x 13 inch glass casserole dish with olive oil or non-stick spray. (Any size close to that will work.) Dump the green chiles into a colander placed in the sink and let them drain. Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat and brown the ground beef well, breaking it apart as it browns. (I like to use an old-fashioned Potato Masher to break the ground beef apart.) When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate. Heat the other 2 teaspoons of olive oil, then add the chopped onion and cook until the onions are softened and starting to brown. Add the can of diced green chiles and juice, stir to combine with the onions and cook 2-3 minutes more. Add the ground beef and cook a few minutes more. Put the eggs in a bowl and beat with a fork to combine the whites and yolks. Then add the sour cream, cumin, and chili powder and whisk together until the eggs and sour cream are combined. (It doesn't matter if there are a few lumps.) Remove green chiles from the colander one at a time and use your fingers to open each chile and remove any seeds. Lay chiles out on paper towels, then place another layer of paper towels over the top and press down gently to absorb extra moisture. (I like to arrange the chiles in two stacks after that so I can divide them evenly when I make the layers.) In the casserole dish make a layer of half the chiles, half the ground beef/onion/chile mixture, and half the cheese; then pour over half the egg mixture. Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture. Cover the casserole with foil (or a lid if it has one) and bake 15 minutes. Carefully remove the foil and then bake about 25 minutes more, or until the casserole is bubbling and the top is nicely browned. Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired. This freezes well and can be reheated in a microwave or in a covered dish in a toaster oven or regular oven. For best results, thaw in the fridge before reheating.

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