Green Chile Cheeseburger Casserole is the ultimate in comfort food – meaty, cheesey, with tons of classic chile cheeseburger flavor – and keto
This Green Chile Cheeseburger Casserole is super easy, scrumptious, and a huge hit with the family. No leftovers – it gets scarfed up right away if the whole thing doesn’t disappear at dinner. Plus it uses ingredients that we generally have on hand.
It’s called a casserole, but could be served like sloppy joes on a bun or in a pita. It can be served over rice or beans. I actually served it with cauliflower rice this time. This recipe is also keto if you make it with sugar-free ketchup. My son took all the “leftovers”, heated them up in a bowl and ate the whole thing in front of the TV a few hours after dinner.
Variations on this are easy and obvious. I used pepperjack slices, and I found with slices I didn’t have to shred most of it – the slices melted right into with the meat very quickly. I did shred some to sprinkle on the top, which perhaps made it a bit prettier but didn’t affect the taste. Originally I had planned to use sharp cheddar, but the pepperjack was quite good. Any cheddar, jack, colby jack or similar with work fine. This is a very forgiving recipe so it’s hard to mess it up.
This is also one of those recipes that makes a great base for many variations. Try a few of your own creative twists on this and share them with me!
- 1 tbsp olive oil
- 2 lb lean ground beef
- 1 medium onion finely chopped (8oz)
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp minced fresh garlic
- ¼ cup mayonnaise
- ¼ cup ketchup
- 1 tbsp mustard
- 1 cup diced medium hot green chiles
- 1½ cup shredded pepperjack cheese(~8 oz or 10 slices if using sliced)
- Preheat your oven to 400 degrees. Spray a 2-quart baking dish with olive oil.
- Heat the olive oil in a large skillet over medium-high heat and add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes.
- Drain off any excess liquid; there should be no more than a tbsp of liquid.
- Stir in the salt, pepper, and garlic. Cook, stirring, 1 more minute.
- Turn the heat off. Stir in the mayonnaise, ketchup, mustard, green chiles, and 1 cup cheese or 7 slices.(which easily melt right in)
- Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese (shredded or in small pieces).
- Bake until the cheese is melted and the casserole is heated through, about 15 minutes. If your baking dish is broiler-safe, you can broil the casserole 6 inches below the heating element (not too close) until the cheese is melted, 1-2 minutes.
- Serve over rice, cauliflower rice, by itself, on buns, however you like. Enjoy!
- *Note: to make Keto version, use unsweetened ketchup and avocado oil mayonnaise
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