Keto Mexican Casserole

A delectable, low-carb twist on a classic comfort dish, this Keto Mexican Casserole is packed with zesty flavors and hearty ingredients. Perfect for anyone following a ketogenic diet who doesn't want to sacrifice taste for nutrition.

Course Dinner

Cuisine Mexican

Keyword Keto Dinner Recipe, Keto Mexican Casserole, Low Carb Mexican Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 350kcal

Equipment

Large skillet
9x13 inch baking dish
Cheese grater
Knife
Cutting board

Ingredients

1 lb ground beef 453.6g
1 medium onion, chopped approx. 150g
2 cloves garlic, minced
1 bell pepper, diced approx. 150g
1 can diced tomatoes, drained 14.5 oz / approx. 411g
1 can green chilies 4.5 oz / approx. 128g
1 cup shredded cheddar cheese 4 oz / approx. 113g
1 cup shredded mozzarella cheese 4 oz / approx. 113g
1 tbsp chili powder 7.5g
1 tsp ground cumin 2.6g
½ tsp paprika 1g
½ tsp salt 2g
¼ tsp black pepper 0.5g
Fresh cilantro for garnish optional

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef and sauté until the onion is translucent, about 5 minutes.
Stir in the diced bell pepper, canned tomatoes, and green chilies. Cook for an additional 3-4 minutes until the pepper softens.
Season the beef and vegetable mixture with chili powder, ground cumin, paprika, salt, and black pepper. Mix well to combine.
In a 9x13 inch baking dish, layer half of the beef mixture on the bottom.
Sprinkle half of both the cheddar and mozzarella cheeses over the beef layer.
Repeat with the remaining beef mixture and top with the remaining cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Garnish with fresh cilantro before serving, if desired.

Notes

For a spicier kick, add jalapeños to the beef mixture or top with hot sauce before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

This casserole can be made ahead and frozen. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

Nutrition