Low Carb Low Fat But So Good Mexican Casserole Food

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.

LOW CARB, LOW FAT BUT SO GOOD MEXICAN CASSEROLE

Steps:

• 1. In a baking dish or pan place a little salsa then about three of the tortillas
• 2. Mix remaining salsa with tomatoes with green chiles adding cumin and chili powder Mix well.
• 3. Fry hamburger with veggies until Light brown
• 4. Place ground beef mixture layer on tortillas Put half of cheese on top
• 5. Place remaining three or four tortillas on this
• 6. Cover with remaining sauce Then cheese on top
• 7. Preheat oven to 375 degrees Cover with NONSTICK type foil As directed
• 8. Bake about 35-40 minutes until hot and bubbly! It is wonderful You can add low fat sour cream on top if desired.

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.

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350F and grease a 9x13 pan.
• Saute onion and pepper in olive oil until onions are translucent.
• Add minced garlic and saute for 1 minute.
• Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
• Add spices to crumbles and mix thoroughly. Remove from heat.
• Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
• Mix crumble mixture and egg mixture. Pour in pan.
• Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
• Let stand 15 minutes before serving.

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.