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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