Taco Chile Relleno Casserole
Low carb Taco Chile Relleno takes the best of both, Tacos and Chile Rellenos give you an easy, Keto Low Carb Taco Chile Relleno Casserole. All the taste, none of the fuss!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
For the Topping
- 2 Eggs
- 3/4 cup Whole Milk
- 2 tablespoons All Purpose Flour
- 7 ounces diced green chiles (these are not the spicy sort, but mild, poblano style chiles)
- 1 cup Mexican Blend Shredded Cheese shredded
- Salt to taste
Brown the ground beef and add in the taco seasoning when the meat is no longer pink. Mix well.
Spray an 8 x 8 glass pan and put the seasoned ground beef into it.
In a bowl, whisk together the eggs, milk, and flour until no lumps remain.
Carefully fold in the green chiles and the cheese, using a spoon to stir it together.
Pour the topping over the ground beef mixture and place in 350-degree oven for 20 minutes, or until the top is browned.
Calories: 426kcal | Carbohydrates: 8g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 376mg | Potassium: 542mg | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 4.9mg | Calcium: 281mg | Iron: 3.6mg