Chile Relleno Casserole (Keto, Low-Carb, Gluten-Free & Grain-Free)

Try this low maintenance, Keto-friendly chile relleno casserole that has all the flavors of the traditional Mexican dish, without all the work!

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 6

Calories 589.6 kcal

To roast the peppers, set your oven to broil.
Meanwhile, slice off the tops of the peppers, then slice the peppers in half lengthwise. Remove the seeds and veins. (Save some seeds and add them back in Step 5 for a spicier dish.)
Place the peppers on a foil-lined baking sheet face down. Broil for 10 minutes, or until the skins are starting to peel off. Set aside to cool.
Add the beef and Mexican seasoning to a large skillet. Cook until beef is browned, or about 10 minutes.
Add chopped roasted peppers (and seeds), onions and mushrooms to the skillet with the beef. Cook for about 10-15 minutes, or until the onion becomes translucent.
Spray a baking dish with avocado oil Transfer the beef and pepper mixture to the dish.
Preheat the oven to 350°F.
In a medium mixing bowl or large measuring cup, combine the eggs, heavy whipping cream and almond flour. Use a whisk, hand mixer, or an immersion blender to combine.
Pour the egg mixture over the beef and pepper mixture. Top with shredded cheese.
Bake for 25 minutes, or until the cheese is bubbling and eggs are set.
Serve each square topped with a dollop of sour cream and chopped avocado.

Nutrition Facts (SparkPeople.com)

6 Servings

Amount Per Serving:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.