Keto Jalapeño Popper Casserole
Indulge in this delightful Keto Jalapeño Popper Casserole, a creamy, spicy dish made with ground beef, cheeses, and jalapeños—a perfect comfort food for keto enthusiasts.
Ingredients
Main Ingredients
- 1 lb Ground beef Feel free to use ground turkey or chicken as a substitute.
- 8 oz Cream cheese Must be softened for easy blending.
- 1 cup Shredded cheddar cheese Substitute with any cheese of your choice.
- 1 cup Shredded mozzarella cheese Can replace with provolone or Monterey Jack.
- 4 oz Canned diced jalapeños Drain well; fresh jalapeños work too, diced.
- 1/2 cup Mayonnaise Optional: use Greek yogurt for a lighter option.
- 1 tsp Garlic powder You may use fresh minced garlic if preferred.
- 1 tsp Onion powder
- 1/2 tsp Paprika Optional: smoked paprika adds a nice depth.
- to taste Salt and pepper
- 1/4 cup Green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even cooking.
- In a large skillet, over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess fat.
- In a mixing bowl, blend the softened cream cheese, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper until the mixture is smooth and creamy.
- Stir in the diced jalapeños, along with half of the cheddar and half of the mozzarella cheese until well incorporated.
- Fold in the cooked ground beef until the mixture is fully combined.
- Pour the beef and cheese mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the remaining cheddar and mozzarella cheese over the top of the casserole.
- Place the dish in the preheated oven, baking for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Allow the casserole to cool for a few minutes before garnishing with chopped green onions. Serve hot and enjoy!
Notes
For serving, pair with a fresh salad or over cauliflower rice. Store leftovers in the refrigerator for 3-5 days or freeze for up to 2-3 months. Reheat at 350°F for 15-20 minutes.