Name: Chile Relleno Casserole Low Carb Taco Chile Relleno Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large poblano chiles; 1 lb ground beef; 1 small onion, diced; 1 packet of taco seasoning; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 4 large eggs; 1 cup heavy cream; Salt and pepper to taste; Optional toppings: sour cream, salsa, avocado slices, fresh cilantro

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Place the poblano chiles directly on a gas stove or under the broiler in the oven, turning occasionally until they are charred all over. This will take about 8-10 minutes. Put the charred chiles in a bowl and cover with plastic wrap to steam for 10 minutes. After steaming, peel off the skin, remove the seeds, and cut the chiles into strips.
In a skillet over medium heat, brown the ground beef with the diced onion until no longer pink. Drain any excess fat.
Add the taco seasoning to the beef and onion mixture, following the directions on the packet.
Spread half of the beef mixture on the bottom of the greased baking dish. Top with half of the chile strips and half of the shredded cheddar and Monterey Jack cheeses.
Repeat the layers with the remaining beef mixture, chiles, and cheeses.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
Pour the egg mixture evenly over the top of the casserole.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the eggs are set and the cheese is bubbly and golden brown.
Let the casserole rest for a few minutes before serving. Top with sour cream, salsa, avocado slices, and fresh cilantro, if desired.

Ingredients

Instructions

Nutrition Facts

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