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To make a tasty Keto Mexican Casserole, you need these simple ingredients: - 1 lb ground beef or turkey - 1 small onion, diced - 2 cloves garlic, minced - 1 cup bell peppers, diced (any color) - 1 can (14 oz) diced tomatoes (no added sugars) - 1 can (4 oz) green chilies, diced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 cups cauliflower rice (fresh or frozen) - 1 cup shredded Mexican cheese blend - ½ cup sour cream (for serving) - Fresh cilantro for garnish These ingredients make the dish filling and flavorful. You can use either ground beef or turkey based on your taste. The diced tomatoes add moisture while the green chilies give a nice kick. I love using fresh bell peppers for color and crunch. The spices like chili powder, cumin, and paprika bring warmth and depth to the casserole. Cauliflower rice keeps it low-carb and adds a great texture. Don’t forget to top it with shredded cheese for that gooey goodness! Sour cream adds creaminess when you serve it, and fresh cilantro gives a fresh pop of flavor. With these ingredients, you’re set to create a delicious meal that is both easy and satisfying. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 lb ground beef or turkey - 1 small onion, diced - 2 cloves garlic, minced - 1 cup bell peppers, diced (any color) - 1 can (14 oz) diced tomatoes (no added sugars) - 1 can (4 oz) green chilies, diced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 cups cauliflower rice (fresh or frozen) - 1 cup shredded Mexican cheese blend - ½ cup sour cream (for serving) - Fresh cilantro for garnish Make sure to wash your veggies well. Chop the onion, garlic, and bell peppers. Heat a large skillet over medium heat. Add the ground beef or turkey. Cook it until it turns brown. Use a spatula to break it up as it cooks. After the meat is brown, add the diced onion and minced garlic. Cook for about 3 to 4 minutes. The onion should become soft and clear. Next, add the diced bell peppers, diced tomatoes, and green chilies. Stir everything together. Season the mix with chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes until it heats through. In a large bowl, mix the cooked meat and veggie mix with the cauliflower rice. Stir well to combine all the flavors. Next, grease a 9x13-inch baking dish. Spoon the mix into the dish evenly. Now, sprinkle the shredded Mexican cheese blend over the top. This cheese will melt and create a delicious crust. Preheat your oven to 350°F (175°C). Once ready, place the casserole in the oven. Bake for 20 to 25 minutes. You want the cheese to melt and bubble up nicely. When it's done, take it out of the oven. Let the casserole cool for a few minutes. Serve warm with a dollop of sour cream on top. Garnish with fresh cilantro for a nice touch. Enjoy your meal! To get the best texture, start with fresh ingredients. Use fresh cauliflower rice if you can. It adds a nice crunch. If you prefer frozen, make sure to drain any excess moisture. This keeps your casserole from getting soggy. Cook your meat until it is just browned. This helps keep it tender. Mixing the meat with the veggies well is key. It ensures every bite is full of flavor. When it’s time to serve, don’t skip the sour cream! It adds creaminess and a nice tang. Fresh cilantro on top gives it a fresh taste. You can also add sliced avocado or jalapeños for a kick. Serve it hot right from the oven for the best flavor. You can even use tortilla chips for a crunchy side. For low-carb sides, try a simple salad. A mix of greens with lime dressing works well. Roasted asparagus or zucchini also pairs nicely. You can serve it with a side of guacamole to enhance the flavors. These sides keep your meal light while adding more color. Enjoy your flavorful meal with these tasty sides! Pro Tips Choose Lean Meat: Opt for lean ground beef or turkey to keep the casserole light and healthy, reducing excess fat without sacrificing flavor. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or mushrooms for additional nutrition and flavor diversity. Make Ahead: Prepare the casserole in advance and store it in the fridge. Bake it when ready for a quick, satisfying meal. Spice It Up: Adjust the spice levels by adding more chili powder or a pinch of cayenne pepper for those who enjoy a bit of heat. {{image_2}} To make a vegetarian version, swap out the meat. Use 2 cups of mixed beans instead. Black beans or pinto beans work well. You can also add more vegetables. Consider using zucchini, mushrooms, or spinach. These will add texture and flavor. Keep the spices the same for that great taste. The cheese and sour cream will still make it creamy. If you want to skip dairy, try coconut cream. It can replace sour cream. For cheese, use a dairy-free cheese blend. Nutritional yeast is a great way to add a cheesy flavor. You can also use cashew cream for a rich taste. It gives a creamy texture without dairy. Just make sure to check the labels for hidden sugars. For a lighter option, use ground chicken or turkey. Both work nicely in this dish. You can also try plant-based meats. These can give you the same texture as beef. Make sure to season them well. The spices bring out the best flavors in any meat substitute. Adjust cooking times as needed for different meats. To store leftovers, let the casserole cool down. Place it in an airtight container. It will keep in the fridge for about three to four days. Make sure to cover it well. This keeps the flavors fresh and tasty. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent drying. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just heat it for one to two minutes at a time. You can freeze the casserole for later use. First, let it cool completely. Then, cut it into servings. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag. This helps keep them fresh for up to three months. When you want to eat it, thaw it overnight in the fridge. Then reheat as mentioned above. Enjoy your meal anytime! This Keto Mexican Casserole is low in carbs and high in protein. Each serving has about 300 calories. It also contains around 20 grams of protein and only 6 grams of carbs. The fat content is about 22 grams, making it great for a keto diet. You get a good amount of fiber from the cauliflower and veggies too. Yes, you can use fresh cauliflower! Just chop it into small pieces. If you want, you can pulse it in a food processor. This will make it more rice-like. Fresh cauliflower gives a nice crunch to the dish. Just remember to cook it a bit longer if you like it softer. To spice it up, add more chili powder or diced jalapeños. You can also use spicy salsa instead of regular diced tomatoes. Another option is to sprinkle red pepper flakes on top before baking. Adjust the heat to your liking for a tasty kick! Absolutely! This casserole is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to four days. Just reheat it in the oven or microwave when you are ready to eat. It keeps its flavor and texture well, making it a great choice for busy days. This blog post covers a tasty Keto Mexican casserole. We reviewed its key ingredients and detailed steps. You learned tips for perfecting the dish and even explored variations. Storing leftovers and reheating methods help you enjoy it later. In summary, this dish is simple, delicious, and flexible for your needs. Try it out and enjoy a flavorful meal that fits your lifestyle. Create your perfect casserole today!

Keto Mexican Casserole

A delicious low-carb casserole packed with flavor, featuring ground beef or turkey, vegetables, and a cheesy topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup bell peppers, diced (any color)
  • 1 can (14 oz) diced tomatoes (no added sugars)
  • 1 can (4 oz) green chilies, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 cups cauliflower rice (fresh or frozen)
  • 1 cup shredded Mexican cheese blend
  • 1 2 sour cream (for serving)
  • to taste fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart as it cooks.
  • Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
  • Stir in the diced bell peppers, diced tomatoes, and green chilies. Mix well.
  • Season the mixture with chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes until heated through.
  • In a separate bowl, combine the cauliflower rice with the meat mixture, stirring until evenly mixed.
  • Transfer the mixture into a greased 9x13-inch baking dish.
  • Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole.
  • Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  • Once cooked, remove the casserole from the oven and let it cool slightly.
  • Serve warm with a dollop of sour cream on top and a sprinkle of fresh cilantro for garnish.

Notes

Serve with sour cream and fresh cilantro for added flavor.
Keyword casserole, keto, low-carb, Mexican