Award Winning Mexican Casserole Recipes

LowCarb Mexican Chicken Casserole (KetoFriendly)

WebFeb 18, 2021 · This Low-Carb Mexican-Inspired Chicken Casserole puts comfort food on the low-carb table. This casserole uses up leftover …

Rating: 4.5/5(4)
1. Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
2. Preheat a large skillet over medium high heat. Add the avocado oil. When oil is hot, add the onion and pepper. Cook, stirring occasionally, until almost tender and edges have begun to brown.
3. Stir in riced cauliflower, chill powder, cumin, dried oregano, sea salt, and black pepper. Cook until the cauliflower is tender and any water released from the cauliflower has evaporated. Stir in garlic and cook for about one minute. Taste and adjust seasoning if desired.
4. Spread about ⅓rd of the mixture in the prepared baking dish. Evenly distribute about half of the chicken over the cauliflower mixture.

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Cheesy Mexican Taco Casserole (Low Carb) Kasey …

WebBy Kasey Trenum June 17, 2020. Jump to Recipe Print Recipe. This Cheesy Mexican Low Carb Taco Casserole is made with low carb …

Rating: 4.8/5(87)
1. Preheat oven to 350°F.
2. Grease a 9 x 9" baking or casserole dish.
3. Brown ground beef in a skillet with the onions and saute until the meat is browned. Then, drain the ground beef. While doing that, steam the riced cauliflower in the microwave following package directions.
4. Add the ground beef back to the skillet with the cream cheese. Use a wooden spoon to 'cream' the beef and cream cheese together until it melts. This will ensure your meat sauce is nice and smooth without chunks of cream cheese.

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Low Carb Mexican Casserole Recipe Eating Richly

WebJan 15, 2020 · 163. 371. Jump to Recipe. If you’re a fan of Mexican food but watching carbs or calories, you’ll love this Low Carb Mexican …

Rating: 4.1/5(14)

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Low Carb Keto Mexican Casserole Little Pine Kitchen

WebOct 7, 2020 · REALLY easy to make. Versatile! How to Make Low Carb Mexican Casserole, Step-by-Step Photos. Truly, one of the easiest …

1. Preheat oven to 350 F.
2. 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.
3. Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
4. 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.

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