A low-carb, keto-friendly dish that packs all the creamy, cheesy, spicy goodness of jalapeño poppers into a hearty, comforting bake. Perfect for an easy weeknight dinner or crowd-pleasing potluck.
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 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and black pepper, to taste
¼ cup chopped green onions (for garnish)
Instructions
Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook Beef: In a skillet over medium heat, brown ground beef until fully cooked. Drain excess fat.
Mix Sauce: In a bowl, combine cream cheese, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
Add Insides: Fold in drained jalapeños, ½ cup cheddar, and ½ cup mozzarella.
Combine: Mix the creamy jalapeño cheese mixture with the cooked beef. Spread evenly in the baking dish.
Top & Bake: Sprinkle remaining cheeses on top. Bake 25–30 minutes, until cheese is bubbly and golden.
Serve: Let cool 5 minutes, garnish with green onions, and enjoy.
Serving Ideas & Tips
Make it Lighter: Swap ground beef for ground turkey or chicken.
Add Crunch: Top with crushed pork rinds or almond flour before baking.
Meal Prep: Assemble ahead and refrigerate (unbaked) for up to a day, or freeze for later. Bake from chilled, adding 5–10 extra minutes as needed.
Serve With: A crisp side salad, steamed veggies, or cauliflower rice to keep it low-carb.
Let me know if you’d like a simplified ingredient list, a spicier version, or alternative add-ins like bacon or cauliflower!
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