Low Carb Mexican Casserole
A flavorful and satisfying low carb casserole made with seasoned beef, cheese, and vegetables, perfect for the whole family.
Ingredients
Main Ingredients
- 1 pound Ground beef or turkey Choose lean meat for a healthier option.
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 large Bell pepper, diced
- 1 can Diced tomatoes (14.5 ounces), drained
- 1 tablespoon Chili powder Adjust based on heat preference.
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Salt and pepper to taste
- 2 cups Cauliflower rice Substitute for traditional rice.
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 1 cup Black olives, sliced
- 1 cup Shredded lettuce (for topping)
- 1/2 cup Sour cream (for serving)
- Fresh cilantro, chopped (optional for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef or turkey over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are tender.
- Stir in the drained diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- In a mixing bowl, combine the cauliflower rice with the meat mixture and mix well.
- Pour the combined mixture into a greased 9x13 inch baking dish. Spread it evenly.
- Top with the shredded cheese and sliced olives.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool slightly before serving.
Notes
For extra flavor, drizzle some sour cream on top when serving. A side salad or sliced avocado can complement the dish well. Customize with your choice of spices or additional veggies.