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.

Jalapeño Popper Casserole

Ingredients

Ingredient Amount

Ground beef 1 lb

Cream cheese, softened 8 oz

Shredded cheddar cheese (divided) 1 cup

Shredded mozzarella cheese (divided) 1 cup

Canned diced jalapeños, drained 4 oz

Mayonnaise ½ cup

Garlic powder 1 teaspoon

Onion powder 1 teaspoon

Paprika ½ teaspoon

Salt and black pepper To taste

Green onions, chopped ¼ cup

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