Preheat your oven to 375F/190C. While the oven heats up, grab a 9 inch x 13 inch glass casserole dish and spray it with olive oil or non-stick spray to ensure easy removal of the bake later.
Open the 27 oz. can of roasted and peeled green chiles and dump them into a colander placed in the sink. Allow them to drain thoroughly; this will help manage moisture in your dish.
In a large non-stick frying pan, heat 2 teaspoons of olive oil over medium-high heat. Add 1 lb. of ground beef and brown it well, breaking it apart as it cooks. This should take about 5 to 7 minutes.
In the same pan, add another 2 teaspoons of olive oil and toss in the chopped onion. Cook until the onions are softened and starting to turn golden brown, about 4 to 5 minutes.
Add the can of diced green chiles along with their juice, stirring to combine with the onions. Cook for an additional 2 to 3 minutes, allowing the flavors to meld.
Add the browned ground beef back into the pan and mix everything together. Let it simmer for a few minutes.
In a bowl, crack in the eggs and beat them with a fork until the whites and yolks are fully combined. Then add in the sour cream, ground cumin, and chili powder. Whisk everything together until well blended.
Once the chiles have drained, take each one and gently open it with your fingers to remove any seeds. Lay them out on paper towels, and then place another layer over the top to absorb any remaining moisture.
Now, it’s time to assemble the bake! In your prepared casserole dish, start by making a layer of half the drained green chiles, followed by half the ground beef/onion/chiles mixture, and half the grated cheese. Pour over half the egg mixture to bind the layers.
Repeat with a second layer of the remaining green chiles, beef mixture, and cheese. Finally, pour over the rest of the egg mixture.
Cover the casserole dish with foil and bake it in the preheated oven for 15 minutes. This allows the center to start cooking.
After 15 minutes, carefully remove the foil and continue baking for about 25 more minutes, or until the casserole is bubbling and the top is nicely browned.
Once done, take it out of the oven and let it cool for a few minutes. Serve hot, with optional toppings like sour cream, salsa, or diced avocado.
