This is a quick and easy keto Mexican casserole for your low-carb dinner. It is spicy, cheesy and so flavorful. My family doesn’t follow the Keto diet, but they enjoyed this keto Mexican casserole so much. It looks, tastes, and smells delicious.
I’m drooling when I’m thinking about this keto Mexican casserole. I recommend serving it with sour cream and chopped parsley or green onions.
What do I need to make keto Mexican Casserole?
This is a super easy keto Mexican casserole for your dinner. You can quickly prepare it using these simple ingredients:
- ½ lb ground beef;
- ½ cup yellow onion, diced;
- 2 fresh poblano peppers, roasted, peeled, and chopped;
- 1 cup cheddar cheese, shredded;
- ½ cup Monterey jack cheese, shredded;
2 eggs; - ½ cup heavy cream;
- ¾ tsp cumin;
- salt, freshly ground pepper, to taste.
How to make Low Carb Mexican Casserole
- Step 1. Preheat the oven to 375°F.
Heat a medium-sized skillet over medium heat. Then, add ½ lb ground beef and ½ cup diced yellow onion. Cook, breaking up the ground beef into small pieces until browned. When browned, season with salt and freshly ground pepper to taste. Stir to combine and turn off the heat.
- Step 2. In a small bowl, whisk together 2 eggs, ½ cup heavy cream, ¾ tsp cumin, salt, and freshly ground pepper to taste. Set aside.
- Step 3. Spray an 8-inch square baking pan with avocado oil. Then, transfer 2 chopped roasted poblano peppers to the pan. Spread evenly.
- Step 4. Add the browned beef mixture to the baking pan. Spread in an even layer over the chopped roasted poblano peppers.
- Step 5. Top the ground beef mixture with ½ cup of shredded Monterey jack cheese and 1 cup of shredded cheddar cheese.
- Step 6. Then, pour the beaten egg mixture over the keto Mexican casserole. Bake in the preheated oven for 15-20 minutes or until cheeses melt and the beaten egg mixture sets. Remove keto Mexican casserole from the oven. Cut and serve with sour cream, guacamole, or salsa. Sprinkle with chopped parsley, green onions, or cilantro. Enjoy!
TIPS FOR BAKING THE PERFECT MEXICAN CASSEROLE
- Store this keto Mexican casserole in the refrigerator for up to three days. Transfer leftovers to an airtight container or wrap the baking pan tightly with a plastic wrap or aluminum foil.
- You can use 8 oz diced chiles instead of 2 roasted poblano peppers.
- You can use any additional seasonings you like.
- This keto Mexican casserole is spicy. If you don’t like very spicy dishes, you can reduce the amount of roasted poblano peppers.
What to serve with keto Mexican casserole?
This keto Mexican casserole tastes delicious with sour cream, guacamole, salsa, green onion, chopped parsley or cilantro, avocados, and a side salad.
How to freeze keto Mexican casserole?
It is easy to freeze this keto Mexican casserole. Let it cool completely after baking. Then, transfer to the freezer-safe airtight container or wrap the baking pan tightly with a plastic wrap or aluminum foil. Then, freeze. You can store this keto Mexican casserole in the freezer for up to 3 months.
More Casserole Recipes You’ll Love
- CHEESY HAMBURGER CASSEROLE
- SOUR CREAM CHICKEN ENCHILADA CASSEROLE
- COPYCAT CRACKER BARREL HASHBROWN CASSEROLE
- JOHNNY MARZETTI CASSEROLE – (GROUND BEEF CASSEROLE RECIPE)
Low Carb Mexican Casserole
Ingredients
- ½ lb ground beef;
- ½ cup yellow onion, diced;
- 2 fresh poblano peppers, roasted, peeled, and chopped;
- 1 cup cheddar cheese, shredded;
- ½ cup Monterey jack cheese, shredded;2 eggs;
- ½ cup heavy cream;
- ¾ tsp cumin;
- salt, freshly ground pepper, to taste.
Instructions
- Preheat the oven to 375°F.
- Heat a medium-sized skillet over medium heat. Then, add ground beef and diced onion. Cook, breaking up the ground beef into small pieces until browned. When browned, season with salt and freshly ground pepper. Stir to combine. Turn off the heat.
- In a small bowl, whisk together eggs, heavy cream, cumin, salt, and freshly ground pepper. Set aside.
- Spray an 8-inch square baking pan with avocado oil. Then, transfer chopped roasted poblano peppers to the pan. Spread evenly.
- Add the browned beef mixture to the baking pan. Spread in an even layer over the chopped roasted poblano peppers. Then, top with shredded Monterey jack cheese and shredded cheddar cheese. Pour the beaten egg mixture over the keto Mexican casserole. Bake in the preheated oven for 15-20 minutes or until cheeses melt and the beaten egg mixture sets. Remove keto Mexican casserole from the oven. Cut and serve with sour cream, guacamole, or salsa. Sprinkle with chopped parsley, green onions, or cilantro. Enjoy!
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