Low Carb Mexican Casserole Recipe

LowCarb Mexican Taco Casserole Simply So Healthy

WEBNov 29, 2018 · Set aside. Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese …

Rating: 4.8/5(20)
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 ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
3. Sprinkle the taco seasoning over the browned meat and stir in.
4. 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.

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Low Carb Mexican Casserole (Vegetarian Friendly)

WEBMay 1, 2014 · Preheat oven to 350° F. Warm skillet over medium heat. Mix and cook onions, peppers, chili powder and cumin, stir every 2 minutes. …

Rating: 4/5(41)
1. Preheat oven to 350° F. Warm skillet over medium heat. Mix and cook onions, peppers, chili powder and cumin, stir every 2 minutes. You want to make sure the peppers roast. Once roasted remove from heat; set aside.
2. Rice cauliflower and microwave for 3 minutes. Mix in 1 cup cheese and tomatoes. Mix the cauliflower mixture with the roasted pepper mix.
3. Coat a 7" x 11.6" x 2" baking dish with cooking spray. Spread entire casserole mix into baking dish. Top with remaining cheese and baking for 30 minute to 35 minutes or until cheese is melted. Garnish to your liking.

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LowCarb Mexican Chicken Casserole (KetoFriendly)

WEBFeb 18, 2021 · Repeat for the second ⅓rd of the cauliflower mixture and the second half of the chicken. Top with the last third of the cauliflower …

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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