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Ingredients
1 pound (454 g) lean ground beef
8 ounces (225 g) cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 ounces canned diced jalapeños, well-drained (or 2–3 fresh jalapeños, seeds removed and finely chopped)
½ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (or regular paprika for milder flavor)
Kosher salt and freshly ground black pepper, to taste
¼ cup thinly sliced green onions, for garnish
Note: All cheeses should be freshly shredded for best melt and texture—pre-shredded varieties contain anti-caking agents that can make the casserole grainy.
Instructions
Preheat & Prep
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the Beef
In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles as it cooks. Once no pink remains (about 6–8 minutes), drain off excess fat and return the meat to the pan. Set aside to cool slightly.
Whip the Creamy Base
In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth and fluffy. Add garlic powder, onion powder, paprika, salt, and pepper. Continue mixing until fully incorporated and creamy.
Fold in Cheeses & Heat
Gently stir in the drained jalapeños, followed by half of the cheddar and half of the mozzarella. Reserve the rest for topping.
Combine with Beef
Add the cooked ground beef to the bowl. Use a spatula to fold everything together until evenly distributed—avoid overmixing to keep the texture light.
Assemble in Baking Dish
Transfer the mixture into your prepared dish and spread it into an even layer with the back of a spoon or spatula.
Add the Cheesy Crown
Sprinkle the remaining cheddar and mozzarella evenly over the top—this creates that irresistible golden, bubbly crust.
Bake to Perfection
Place in the oven and bake for 25–30 minutes, or until the edges are lightly browned and the center is hot and bubbling.
Rest & Garnish
Remove from oven and let stand 5 minutes. Scatter with fresh green onions just before serving.
Serving Suggestions
Pair this rich casserole with simple, cooling sides to balance its richness: a crisp iceberg wedge salad with ranch, buttered corn on the cob, or tortilla chips and guacamole. For a low-carb option, serve over steamed cauliflower rice or alongside grilled zucchini. A cold lager, iced tea, or even a tangy margarita cuts through the creaminess perfectly.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if starting cold.
Can I use turkey or plant-based meat instead of beef?
Absolutely. Ground turkey, chicken, or a plant-based crumble work well—just ensure it’s well-seasoned and cooked through before mixing in.
How spicy is it?
Canned jalapeños offer mild heat. For more fire, add a pinch of cayenne, use fresh jalapeños with seeds, or stir in a dash of hot sauce. For milder flavor, reduce the jalapeño amount or choose “mild” canned varieties.
Can I freeze leftovers?
Yes—cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven at 325°F until warmed through (about 20–25 minutes).
Allergy Information
Contains: Dairy (cream cheese, mayonnaise, cheddar, mozzarella), eggs (in mayo)
May contain: Soy (in some mayo brands)
Not suitable for those with dairy or egg allergies
Gluten-free: Yes, as written—just confirm all packaged ingredients (especially mayo) are certified gluten-free if needed
Nutrition Facts
(Per serving, assuming 6 servings)
Calories: 490
Protein: 28g
Fat: 38g (Saturated: 19g)
Carbohydrates: 6g
Fiber: 0.5g
Sugar: 2g
Sodium: 620mg
Values are approximate and may vary based on ingredient brands and beef fat content.
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