Beefy and Cheesy Low-Carb Green Chile Bake

Ingredients

• 1 large 27 oz. can roasted and peeled green chiles
• 4 tsp. olive oil
• 1 lb. ground beef
• salt and fresh-ground black pepper to taste
• 4 cups grated Mexican Blend cheese
• 1 small onion, chopped
• 1 4 oz. can diced green chiles
• 5 eggs
• 1/2 cup sour cream, at room temperature
• 1/2 tsp. ground cumin
• 1/2 tsp. ground chili powder
• toppings for serving as desired

Directions

1. Set the oven to 375F/190C. Coat a 9 inch x 13 inch glass baking dish with olive oil or non-stick spray; a similarly sized dish is fine. Pour the 27 oz. can of green chiles into a colander in the sink so they can drain while you start the filling.
2. Warm 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add the ground beef and cook it until deeply browned, crumbling it as it cooks. Once the beef is browned, add salt and fresh-ground black pepper to taste, then transfer it to a plate.
3. Add the remaining 2 teaspoons olive oil to the pan. Stir in the chopped onion and cook until it has softened and is just beginning to color. Add the diced green chiles with their liquid, mix them into the onion, and cook for 2-3 minutes. Return the beef to the pan and let everything cook together for a few more minutes.
4. Crack the eggs into a bowl and beat them with a fork until the yolks and whites are blended. Add the sour cream, cumin, and chili powder, then whisk until the mixture comes together; a few small sour cream bits are nothing to worry about.
5. Take the drained green chiles from the colander one at a time, open them with your fingers, and discard any seeds. Spread the chiles on paper towels, cover them with another layer of paper towels, and press lightly to remove excess liquid. After that, divide the chiles into two piles so the layers are easy to build evenly.
6. In the prepared dish, layer half the chiles, half the beef mixture, and half the cheese, then drizzle half the egg mixture over the top. Repeat with the remaining chiles, beef mixture, and cheese, and finish by adding the rest of the egg mixture.
7. Cover the dish with foil, or with its lid if it has one, and bake for 15 minutes. Take off the cover carefully, then continue baking for about 25 minutes, until the casserole is bubbling and the top has browned nicely.
8. Serve hot, adding extra sour cream, salsa, or diced avocado at the table if desired. Leftovers freeze nicely; reheat them in the microwave, or warm them in a covered dish in either a toaster oven or a regular oven. For best texture, defrost in the refrigerator before reheating.