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Keto Mexican Casserole - A Comforting, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 works well)
  • 1 tablespoon olive oil or avocado oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups riced cauliflower (fresh or frozen, thawed)
  • 1 (10-ounce) can diced tomatoes with green chiles, drained
  • 1/2 cup sugar-free salsa (choose a brand with no added sugar)
  • 1/2 cup beef broth or bone broth
  • 3 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons chopped cilantro (optional, for garnish)
  • 1 avocado, sliced (optional, for serving)
  • Lime wedges (optional, for serving)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little oil or cooking spray.
  2. Sauté the veggies: Warm the oil in a large skillet over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds more.
  3. Brown the beef: Add ground beef to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if needed.
  4. Season the mixture: Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Cook 1 minute to bloom the spices.
  5. Add the “rice” and tomatoes: Mix in the riced cauliflower, drained tomatoes with green chiles, salsa, broth, and tomato paste. Simmer 3–4 minutes until slightly thickened and the cauliflower is tender-crisp.
  6. Make it creamy: Turn off the heat. Add cream cheese and sour cream, stirring until the mixture is smooth and evenly coated.
  7. Layer it up: Transfer the mixture to the prepared casserole dish. Spread it out evenly. Top with shredded cheese.
  8. Bake: Place on the middle rack and bake 15–18 minutes, until the cheese is melted and bubbling.
  9. Finish and serve: Let it rest 5 minutes. Garnish with chopped cilantro. Serve with avocado slices and lime wedges for a bright finish.