Creamy Jalapeño Popper Casserole

This low-carb, keto-friendly casserole brings together everything you love about jalapeño poppers — creamy, cheesy, rich, and just the right amount of heat — combined with savory ground beef for a filling, comfort-food meal.

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
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Brown the Beef
In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat.

Step 3: Make the Creamy Mixture
In a mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, paprika, and salt and pepper. Mix until smooth and creamy.

Step 4: Stir in Jalapeños and Cheese
Add the diced jalapeños along with ½ cup of the cheddar and ½ cup of the mozzarella. Stir until evenly distributed.

Step 5: Assemble the Casserole
Fold the cooked ground beef into the creamy mixture until well combined. Spread evenly into the prepared baking dish.

Step 6: Bake
Top with the remaining cheddar and mozzarella cheeses. Bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden on top.

Step 7: Finish and Serve
Let the casserole rest for about 5 minutes before serving. Sprinkle with chopped green onions and enjoy.

✨ Creamy, spicy, and satisfying — this jalapeño popper casserole delivers big flavor with minimal carbs.

If you’d like a shortened version, meal-prep notes, or serving variations, just let me know.