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
-
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.
-
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
-
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.
-
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
-
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
-
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
-
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!
