Casseroles

I created this Keto Mexican Casserole using basic household ingredients. Living in North Dakota sometimes I get snowed in. This is a perfect “snowed in” recipe that you can pull out and pull off easily. This is family friendly and so easy to throw together. Here is something that we can both agree on: When you are snowed in it is equally important to make a meal and heat your house up . I Why not do these things simultaneously. I love to make casseroles and roasts in the winter for that reason.

Fresh is best

Obviously, fresh vegetables and seasonings taste significantly better. Now with this being said, this recipe utilizes a lot of pantry items that are not fresh. From time to time you don’t have to have perfect ingredients to nourish yourself and your family. Rather than stressing about your ingredients just get it done and on the table. In North Dakota, we do not always get the freshest vegetables. This is why I like to keep a recipe like this in my back pocket. You can just go to your pantry and see what you have and cook. In other words use this recipe as a guide for your own cooking adventures.

More recipes

Check out my other keto Mexican recipes. Keto Taco pie is grain free and low carb. If its something sweet you are looking for check out my Keto Chocolate Peanut butter pie. A nice side dish that would be great alongside this casserole is Spinach with Browned Butter and nutmeg. Finally if you just need a surprisingly super quick desert you can’t go wrong with this Chocolate Peanut Butter Pudding. 

Keto Mexican Casserole: Its Keto, Its Paleo

It is important to realize that this is a keto or paleo meal. I eat dairy free keto which is in effect a low carb paleo diet on most days. If you want, swap out the vegetables. Cooking keto and paleo recipes does not need to be complicated. Swap out the seasonings and make it your own creation. Basically have fun with this.

Keto Mexican Casserole:

Ingredients

• 1 lb “Riced” Cauliflower
• 1 small green bell pepper diced
• 10 oz can of Rotel
• 4 Eggs
• 2 Tsp Cumin
• 1-2 Tsp Salt
• 2 Tsp Garlic Powder
• 1 Tsp Granulated Garlic
• 2 Tsp Dehydrated onion flakes
• 4 Tsp Dried Oregano
• 1 Tsp Sunny Paris seasoning
• 1 Tsp Paprika
• 6 Cherry tomatoes sliced in half
• 1 lb Ground Turkey
• 10 g Nutritional Yeast
• 1 cup of water
• 1 TBS olive oil

Special Equipment

• Ground beef mixer
• Cast Iron Skillet  (I have 3. A cast Iron is the cheapest kitchen gadget that you will use FOREVER!)

Instructions

• Preheat the oven to 400 degrees.
• First, find your riced cauliflower. I keep mine in the freezer. By all means you can take the time to “rice” your cauliflower in a food processor but because this is an easy recipe, I will suggest using frozen pre-riced cauliflower. With all things considered, it tastes just as good I promise you.
• Next, thaw your cauliflower or “rice” the cauliflower.
• Meanwhile, add a tablespoon of olive oil to the cast iron skillet. Next add the ground turkey to the cast iron skillet over medium heat. Saute until cooked. Use the ground meat mixer to break the ground turkey up.
• When the meat is fully cooked, add the diced bell pepper, seasonings and water to the pan. Allow it to cook for about 5-8 minutes.
• Next add the cauliflower. Mix and saute for another 5 minutes.
• Whisk the eggs in a bowl with a fork.
• Next add the nutritional yeast, paprika and sunny paris seasoning to the eggs and whisk again.
• Turn off the heat. Pour the egg mixture into the egg and cauliflower mixture. Combine.
• Place the sliced cherry tomatoes on top of the keto Mexican casserole, cut side up. Sprinkle salt over the tomatoes.
• Next, put the cast iron skillet in the oven at 400 degrees for 30 minutes or until the eggs have set. The edges will turn brown and as a result it will not “jiggle”
• Lastly, let the casserole rest for 5 minutes and then slice and serve!

Print

Keto Mexican Casserole

Low Carb Mexican Casserole that is easy to throw together using pantry items you probably already have.

Course Main Course

Cuisine Mexican

Keyword casserole, cauliflower, dairy free, delicious, grain free, keto, lchf, low carb, mexican, paleo

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8 servings

Calories 138 kcal

Author Becky Craigo

Ingredients

• 1 lb "Riced" Cauliflower
• 1 small green bell pepper diced
• 10 oz can of Rotel
• 4 Eggs
• 2 Tsp Cumin
• 1-2 Tsp Salt
• 2 Tsp Garlic Powder
• 1 Tsp Granulated Garlic
• 2 Tsp Dehydrated onion flakes
• 4 Tsp Dried Oregano
• 1 Tsp Sunny Paris seasoning
• 1 Tsp Paprika
• 6 Cherry tomatoes sliced in half
• 1 lb Ground Turkey
• 10 g Nutritional Yeast
• 1 TBS olive oil

Instructions

1. First, find your riced cauliflower. I keep mine in the freezer. By all means you can take the time to "rice" your cauliflower in a food processor but because this is an easy recipe, I will suggest using frozen pre-riced cauliflower. With all things considered, it tastes just as good I promise you.
2. Next, thaw your cauliflower or "rice" the cauliflower.
3. Meanwhile, add a tablespoon of olive oil to the cast iron skillet. Next add the ground turkey to the cast iron skillet over medium heat. Saute until cooked. Use the ground meat mixer to break the ground turkey up.
4. When the meat is fully cooked, add the diced bell pepper, seasonings and water to the pan. Allow it to cook for about 5-8 minutes.
5. Next add the cauliflower. Mix and saute for another 5 minutes.
6. Whisk the eggs in a bowl with a fork.
7. Next add the nutritional yeast, paprika and sunny paris seasoning to the eggs and whisk again.
8. Turn off the heat. Pour the egg mixture into the egg and cauliflower mixture. Combine.
9. Place the sliced cherry tomatoes on top of the keto Mexican casserole, cut side up. Sprinkle salt over the tomatoes.
10. Next, put the cast iron skillet in the oven for 30 minutes or until the eggs have set. The edges will turn brown and as a result it will not "jiggle"
11. Lastly, let the casserole rest for 5 minutes and then slice and serve!Next, thaw your cauliflower or "rice" the cauliflower. 
12. Meanwhile, add a tablespoon of olive oil to the cast iron skillet. Next add the ground turkey to the cast iron skillet over medium heat. Saute until cooked. Use the ground meat mixer to break the ground turkey up. 
13. When the meat is fully cooked, add the diced bell pepper, seasonings and water to the pan. Allow it to cook for about 5-8 minutes. 
14. Next add the cauliflower. Mix and saute for another 5 minutes. 
15. Whisk the eggs in a bowl with a fork. 
16. Next add the nutritional yeast, paprika and sunny paris seasoning to the eggs and whisk again. 
17. Turn off the heat. Pour the egg mixture into the egg and cauliflower mixture. Combine. 
18. Place the sliced cherry tomatoes on top of the keto Mexican casserole, cut side up. Sprinkle salt over the tomatoes. 
19. Next, put the cast iron skillet in the oven for 30 minutes or until the eggs have set. The edges will turn brown and it will not "jiggle"
20. Let the casserole rest for 5 minutes then serve!

Recipe Notes

This recipe serves 8