• 1 lb ground beef (85% lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (10 oz) diced tomatoes with green chilies (drained)
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh cilantro (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  3. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
  4. Stir in the diced bell pepper and cook for another 2-3 minutes until softened.
  5. Add the diced tomatoes with green chilies, green chilies, chili powder, cumin, paprika, oregano, salt, and black pepper to the skillet. Mix well and let it simmer for 5 minutes to combine the flavors.
  6. Remove the skillet from heat and stir in the sour cream.
  7. In a 9×13-inch baking dish, spread half of the shredded cheeses on the bottom.
  8. Pour the beef mixture over the cheese layer and spread it out evenly.
  9. Top with the remaining shredded cheeses.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  11. Remove from the oven and let it cool for a few minutes before serving.
  12. Garnish with chopped fresh cilantro if desired.

Nutrition Facts (Per Serving):

  • Calories: 320
  • Total Fat: 22g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 650mg
  • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Sugars: 3g
  • Protein: 24g

Note: Nutrition values are approximate and may vary depending on specific ingredients and portion sizes.