Keto Mexican Casserole Food

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!

KETO TEX MEX HAMBURGER CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• On the stove, heat a skillet to medium heat and cook ground beef with onion until no longer pink. Drain grease if needed.
• Mix seasonings together in a small dish and pour over meat. Stir to coat ground beef.
• Add chopped zucchini and chipotle salsa, and let simmer for a couple minutes.
• Transfer contents to a square casserole dish. Top with green chiles and shredded cheese. Place inside oven for 15-20 minutes until cheese is melted and bubbly. Garnish with freshly chopped tomato and avocado.

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 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!

KETO TEX-MEX GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
• Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
• Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
• Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.