Mexican Low Carb Casserole Recipes

LOW CARB MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large nonstick skillet, heat oil on medium high.
• Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
• Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
• Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
• Spray an 8x8 inch baking dish lightly with cooking spray.
• Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
• Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
• Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
• Sprinkle with fresh cilantro (if using) and slice into 6 pieces.

KETO MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 F.
• Heat olive oil (2 tablespoons) over medium heat in a large pan (I like to use a 9" oven-safe skillet so I use only one pan for the entire recipe!). Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Saute until softened.
• Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
• Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb cooked/shredded chicken breast (1 Lb). Stir to combine.
• If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
• Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup).
• Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy!

MEXICAN TACO CASSEROLE - TAKING OUT THE CARBAGE

Steps:

• Brown ground beef with minced garlic, salt, and pepper.
• Cook over medium heat until beef is browned.
• Add canned tomatoes and remaining spices.
• Cover and simmer on low heat for about 10 minutes.
• Pour out into 9x13 baking pan.
• Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
• Whisk the almond flour into the simmering almond-water mixture.
• Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
• The almond flour mixture should be roughly the consistency of mashed potatoes. If it's too thick, add a bit of water or almond milk. If it's too thin, sprinkle in a bit more almond flour.
• Spread the mixture evenly over the ground beef mixture.
• Sprinkle remaining cheese on top of the almond flour mixture.
• Bake at 350F (177C) for about 25 to 30 minutes. Serve!

LOW-CARB MEXICAN TACO CASSEROLE

Steps:

• Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
• Preheat a large skillet over medium high heat. Add the ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
• Sprinkle the taco seasoning over the browned meat and stir in.
• Very lightly saute the cauliflower in a non-stick pan. This will help release any water so it doesn't make the sauce watery. Spread two cups of the riced cauliflower in the bottom of the baking dish.
• Sprinkle half of the spiced meat over the riced cauliflower.
• Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.
• Layer the last two cups of cauliflower over the cheddar cheese.
• Spread the rest of the spiced meat over the cauliflower. Set aside.
• Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves one ounce (about 1/4 cup packed) for later). Put saucepan over medium-low heat.
• Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa. Bring mixture to a simmer and simmer gently until mixture has thickened enough to coat a spoon.
• Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.
• Top with the remaining ounce of cheese. Bake in the preheated oven for 30-35 minutes, or until cheese has melted and contents are bubbly in the center.
• Sprinkle green onion on top to garnish.

MEXICAN LOW-CARB CASSEROLE

Steps:

• Pulse cauliflower florets in a food processor until chopped into rice-sized pieces. Transfer riced cauliflower to a microwave-safe bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Warm a skillet over medium heat. Add red and green bell pepper, onion, jalapeno pepper, chili powder, and cumin. Cook, stirring every 2 minutes, until peppers are soft and roasted, 5 to 10 minutes. Remove from heat.
• Cook cauliflower rice in the microwave for 3 minutes. Stir in tomatoes and 1 cup shredded Cheddar cheese. Add bell pepper mixture and stir to combine.
• Spread cauliflower mixture into the prepared baking dish. Top casserole with remaining Cheddar cheese.
• Bake casserole in the preheated oven until melted, 30 to 35 minutes.

LOW CARB TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
• Brown the ground beef in a large skillet over medium heat.
• Add the onion and jalapeno to the beef and cook until onion is translucent. Drain any grease.
• Stir in the taco seasoning and water and cook for 5 minutes.
• Add the cream cheese and salsa and stir to combine.
• Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
• Pour the meat mixture into the prepared baking dish and top with the egg mixture.
• Sprinkle with cheese and bake for 30 minutes or until eggs are set.
• Cool 5 minutes before cutting and serving.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400. Grease a 9 x 13 baking dish.
• Combine the chicken, cream cheese, salsa, half the shredded cheese, and 1/2 tsp ground chipotle pepper. Mix well. Put in the prepared casserole dish. Top with the remaining cheese and sprinkle on the ground chipotle pepper.
• Bake for 20 min or until hot and bubbly.

LOW CARB MEXICAN CHICKEN CASSEROLE

Steps:

• Add chicken breasts, stock and garlic to skillet.
• Cook chicken in the stock over medium heat until cooked through and tender.
• Shred the chicken into the casserole dish, discarding any remaining stock.
• Mix in drained can of tomatoes and green chilies
• Dot the chicken / tomato mix with little bits of cream cheese.
• Cover with shredded pepperjack cheese.
• Cover with shredded monterey jack cheese.
• Cook in 350 degree oven about 35 minutes, until brown around the edges.