Creamy Jalapeño Popper Casserole
This low-carb, keto-friendly casserole delivers all the classic jalapeño popper flavors—rich, creamy, cheesy, and spicy—paired with savory ground beef for a hearty, satisfying dish.
Ingredients
- 1 lb ground beef
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 4 oz canned diced jalapeños, drained
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ¼ cup chopped green onions
Instructions
Step 1: Preheat the Oven
Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Beef
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat.
Step 3: Prepare the Creamy Base
In a medium bowl, mix together the softened cream cheese, mayonnaise, garlic powder, onion powder, paprika, and salt and pepper until smooth.
Step 4: Add Jalapeños and Cheese
Stir in the diced jalapeños along with ½ cup cheddar cheese and ½ cup mozzarella cheese.
Step 5: Combine and Assemble
Add the cooked beef to the creamy mixture and stir until evenly combined. Spread the mixture into the prepared baking dish.
Step 6: Top and Bake
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top. Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Step 7: Garnish and Serve
Allow the casserole to rest for about 5 minutes before serving. Garnish with chopped green onions and enjoy.
