Low Carb Mexican Casserole
This is such a great, healthy and quick family favorite. Well, we love Mexican food in our house. On Sundays we often go to one of the many Mexican restaurants in our town. I sometimes make my own chips or bring some baked blue tortilla chips so I don’t eat all of the tortilla chips that they bring out hot and fresh to the table. I have even seen a lady use pork rinds as a chip and eat her salsa. I really wanted to go and talk to her but that would be a little on the crazy side.
This can be made ahead as part of your food prep if you like. This is a great meal to take to potlucks as well. I often bring my own food so I don’t eat off plan. With so many people eating keto, low carb or trim healthy mama, this fits all of those. And even people who don’t follow those plans any will still love this casserole. I eat this with a small salad and some avocado, when they are on sale.
Low Carb Mexican Casserole
Ingredients
- 1 lb Ground Beef
- 1 Bell Pepper diced
- 1 Small Onion diced
- 1 t Minced Garlic
- 1 Package of Frozen Cauli Rice
- 1 Can of Diced Tomatoes with Green Chilies
- 1 T Chili Powder
- 1 t Salt
- 1/2 t Pepper
- 1 t Ground Mustard
- 1/2 8 oz Block of Cheddar Cheese you can sub Monterrey Jack instead
- Black Olives chopped opt
- Green Onions chopped opt
- Sour Cream for topping opt
- Avocado opt
Instructions
- Brown ground beef with onion and bell pepper over medium heat in a large skillet. Add minced garlic and all of the seasonings.
- Once the meat has cooked add the thawed cauli rice and the diced tomatoes. Stir until everything is mixed together.
- Place in a 9X13 pan. Bake for 20 minutes at 350 degrees. Take out of the oven and top with cheese and sprinkle on the green onions and black olives. Bake for another 5 minutes.
- Serve warm with a dollop of sour cream.
