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5¼ cups corn, approximately 7 ears of corn ¼ cup mayonnaise ¾ cup sour cream juice of 1 lime 1 tsp chili powder ¾ cup grated parmesan …
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1 can whole kernel corn, drained (15 ounces) 1 can cream corn (14.75 ounces) 1 box Jiffy corn muffin mix 1/2 cup sour cream 1/2 cup …
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Mexican Street Corn Casserole Yield: 6-8 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Corn is smothered in …
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Preheat the oven to 425 degrees F while you make the cornbread. Add all the cornbread ingredients to a stand mixer and blend until well combined. Grease a 9 by 13 baking dish and spread a thin layer, about one third of the …
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Preheat the oven to 350 degrees. Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine. Grease a casserole dish with butter. Pour the corn …
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1 small head cauliflower, finely chopped 15 ounces canned cut baby corn 1 tablespoon butter ¼ cup cilantro, chopped ¼ cup crumbled cotija cheese 2 cloves garlic, minced 2 tablespoons mayonnaise 2 tablespoons sour cream 1 …
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HOW TO MAKE LOW CARB MEXICAN CASSEROLE Start by preheating your oven to 350 degrees F. Heat a teaspoon of oil in a large nonstick skillet on medium high. Add the cubed chicken breasts and garlic. Cook, stirring, until …
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Mexican Taco Casserole (Low Carb) A cheesy, meaty layered taco bake that is low carb is sometimes all you need after a long day. This Healthy & Low Carb Mexican Taco Casserole is filling made with ground beef, salsa, cauliflower …
Method: Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan. Top the batter with the taco meat and bake for 35-40 minutes. Add the remaining cheddar cheese and return to …
Cuisine low-carb, Mexican Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 6 Calories 432 kcal Author Annissa Slusher Ingredients 1 pound ground …
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Preheat oven to 350-degrees F. Preheat a 12" skillet over medium-high heat with oil. Add onion, zucchini, and mushrooms to the skillet. Saute until the onions are translucent …
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Frozen corn, red onion, and jalapenos all combine in a mixture of cream cheese and mayo seasoned with chili powder, cilantro, cumin, and paprika to create a delicious …
Instructions. 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!). …
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Preheat and Prepare: Preheat the oven to 375ºF and grease a 9×13-inch casserole dish. Then, add the corn, black beans, pinto beans, diced tomatoes, red onion, …
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Instructions. In the bowl of a stand mixer, combine cream cheese, sour cream, lime juice, cumin, garlic, paprika, and cayenne. Mix until well combined. In a skillet, over medium …
Instructions. Preheat oven to 400°F, and grease a 4.5L Corningware dish (see notes) with nonstick spray or butter. Add the eggs and heavy cream to a large mixing bowl and whisk well. …
Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all! Preheat oven to 350°F. Spray a 13×9 with nonstick spray. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
Place the casserole in the oven and bake at 350°F for about 25 to 30 minutes, until the cheese is fully melted and just starting to turn golden. Your low carb Mexican casserole is ready to serve! I like to cut this hearty casserole into about 15 servings. At that size, each piece will have 5.5 grams of total carbohydrates and 1.5 grams of fiber.
This dish is full of delicious Mexican street corn spices, queso fresco cheese, and cilantro. This casserole is the perfect side to our Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), and sheet pan chicken fajitas.
This keto Mexican casserole is like a low carb shepherd’s pie with a Mexican twist! Spicy ground beef topped with a cheesy mashed potato-like topping make this a super delicious and comforting dish.