Recipe

Mexican Keto Casserole

Updated on 5 min read

Quick Description

This Mexican Keto Casserole is an easy-to-make dish with ground beef, cauliflower rice, and a zesty combination of tomatoes, green chiles, and Mexican spices. It’s baked to perfection with plenty of cheese, making it a satisfying meal for those on a low-carb or keto diet.

Servings & Timing

  • Servings: 6–8
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients List

  • 2 cans (10 oz each) Ro-Tel Tomatoes with Green Chiles (mild)
    • OR 14.5 oz can petite diced tomatoes + 4 oz can diced green chiles (if Ro-Tel is unavailable)
  • 1 medium-large onion, chopped small
  • 2 tablespoons olive oil, divided
  • 1 lb cauliflower rice (store-bought or homemade)
  • ½ cup sliced green onion
  • 1 lb ground beef
  • 1 tablespoon Kalyn’s Taco Seasoning Mix (or your favorite taco seasoning)
  • 1 teaspoon salt (or to taste)
  • 2 cups + 1 cup grated Mexican blend cheese (adjust for cheese preference)

Instructions

Step 1: Prepare the Ingredients

  1. Sauté the Onion and Cauliflower Rice:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    • Add the chopped onion and cook for 3–4 minutes, or until soft and translucent.
    • Stir in the cauliflower rice and cook for another 5–7 minutes until the cauliflower rice is tender and most of the moisture has evaporated. Remove from heat and set aside.
  2. Cook the Ground Beef:
    • In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
    • Add the ground beef and cook for 6–8 minutes, breaking it up with a spatula until browned and fully cooked. Drain any excess fat if needed.

Step 2: Combine the Ingredients

  1. Add Seasonings and Tomatoes:
    • Stir in Kalyn’s Taco Seasoning Mix, salt, and the Ro-Tel tomatoes (with their juice).
    • Simmer for 5 minutes to allow the flavors to meld together.
  2. Combine Beef and Cauliflower Rice:
    • Add the cooked cauliflower rice and onions to the beef mixture. Stir until fully combined.

Step 3: Assemble the Casserole

  1. Layer the Casserole:
    • Preheat your oven to 375°F (190°C).
    • Spread the beef and cauliflower rice mixture evenly in a 9×13-inch baking dish.
    • Sprinkle 2 cups of grated Mexican blend cheese evenly over the top.

Step 4: Bake the Casserole

  1. Bake:
    • Bake the casserole in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Step 5: Garnish and Serve

  1. Top with Green Onions:
    • Once the casserole is baked, remove it from the oven and let it cool for a few minutes.
    • Sprinkle the top with ½ cup of sliced green onions for added color and flavor.
    • Slice and serve hot!

Additional Notes

  • Taco Seasoning: If you don’t have Kalyn’s Taco Seasoning, you can use store-bought taco seasoning or make your own with chili powder, garlic powder, onion powder, paprika, and a pinch of cumin.
  • Vegetable Options: Add chopped bell peppers or zucchini to the beef mixture for more texture and nutrients.
  • Cheese Options: You can use cheddar cheese, pepper jack, or any favorite cheese blend instead of Mexican cheese.

Dietary Info

  • Low-Carb
  • Keto-Friendly
  • High-Protein
  • Gluten-Free
  • Dairy-Based

Ingredient Details & Substitutions

  • Ground Beef: You can substitute with ground turkey or ground chicken for a leaner version.
  • Cauliflower Rice: If you can’t find pre-chopped cauliflower rice, you can easily pulse fresh cauliflower in a food processor until rice-sized.
  • Cheese: Use a dairy-free cheese alternative if you’re following a dairy-free keto plan.

Recipe Variations & Serving Suggestions

  • Add Avocado: Top your casserole with sliced avocado or guacamole for extra creaminess.
  • Serve with Sour Cream: A dollop of sour cream or Greek yogurt on top adds a nice contrast to the spiciness of the casserole.
  • Side Salad: Pair with a fresh side salad with a cilantro-lime dressing to balance out the richness of the casserole.

Storage & Make-Ahead

  • Refrigerate: Leftovers can be stored in an airtight container for up to 3 days in the fridge.
  • Freeze: You can freeze the casserole (before or after baking) for up to 1 month. Reheat in the oven at 350°F for about 20 minutes or until heated through.

Nutrition (Per Serving)

  • Calories: 350 kcal
  • Protein: 25 g
  • Fat: 24 g
  • Carbs: 10 g
  • Net Carbs: 6 g
  • Fiber: 4 g

FAQs

Q: Can I make this casserole ahead of time?
Yes, you can assemble it in advance and refrigerate it for up to 24 hours before baking. Just bake when you’re ready to serve.

Q: Can I make this casserole spicier?
Yes! Add jalapeños, cayenne pepper, or hot sauce to the beef mixture for an extra spicy kick.

Q: Can I add beans to this casserole?
For a more traditional flavor, you can add a small can of black beans or pinto beans (keep in mind this will increase the carb count).

Optional Personal Story

This Mexican Keto Casserole is a family favorite in my house. It’s quick to make and always hits the spot. I love how it’s customizable — you can add different veggies, adjust the spice level, or top it with your favorite keto-friendly garnishes. It’s perfect for a weeknight dinner or meal prep!

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Try this Mexican Keto Casserole tonight! It’s cheesy, flavorful, and satisfying, making it the perfect low-carb comfort food. Serve it with your favorite toppings and enjoy!

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