Mexican Low Carb 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!

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.

MEXICAN CHORIZO CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease/oil a 13 X 9 casserole dish.
• Heat a large saute pan on medium low heat and add 1 tbsp oil. Add 1/2 of the onion and cook until soft. Add garlic, cook until fragrant, about 30 seconds. Add cauliflower rice. Cook until soft but still firm, about 5 minutes. Salt and pepper to taste.
• While cauil rice cooks, in a second large heavy saute pan, heat 1 tbsp of oil on medium low heat. Add 1/2 of the chopped onion and cook until soft. Add chorizo and cook until no longer pink. About 5-8 minutes. Add mushrooms and zucchini. Cook 3-5 minutes. Set aside.
• In a small food processor or blender, dump in tomatoes, chipotle pepper(s), and adobo sauce. *see note
• Blend/process until smooth. Salt and pepper to taste.
• Combine cauli rice mixture, chorizo mixture, and 1 1/2 cups of cheese. Stir and pour mixture into baking dish. Top with reserved cheese. Bake for 25-30 minutes until hot and cheese has browned.
• Remove from oven and let cool about 10 minutes before serving. Top with sour cream, salsa, additional cheese, and hot sauce (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 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!

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 MEXICAN BEEF AND SPINACH CASSEROLE

Steps:

• Brown the hamburger and onion; drain fat.
• Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
• Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.

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.

24 EASY LOW CARB CASSEROLE RECIPES

Steps:

• Choose your favorite low-carb casserole!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!