Keto Mexican Casserole is a spicy, cheesy combination of ground beef, riced cauliflower, peppers, and a blend of cheeses. It’s a low carb, gluten free dinner recipe that’s easy to make and very flavorful.
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This Mexican casserole has been on my must-make list for so long and I’m so excited to have finally gotten around to making it. I think Mexican food is the best and the more ways that I can make it keto friendly, the better!
For this recipe, I use ground beef and cauliflower rice. These two ingredients actually work out great together – kind of like meat and potatoes I guess, but without the starch. In fact, this Keto Italian Ground Beef and Cauliflower Skillet dinner is a reader favorite, so I knew this recipe would work out deliciously too.
To give it some Mexican flare, there is enchilada sauce, peppers, including a jalapeno, and pepper jack cheese for even more spicy goodness.
Why This Recipe Works
This is a really easy recipe to make. It’s a nice larger size casserole, with 6 generous servings, so it’s also a great one when having company or for weekly meal prep.
As written this is a moderately spicy recipe, but you can omit the jalapeno pepper for a more kid-friendly, family friendly version.
It’s low in carbohydrates with only 8 net carbs per serving. A delicious Mexican dinner option for those on low carb and keto diets. This recipe is also naturally gluten free.
How To Make a Keto Mexican Casserole
Ingredients
- 1.5 pounds ground beef (I use lean)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large head cauliflower, riced
- 1 tablespoon extra virgin olive oil
- 2 sweet peppers, diced (red, orange, or yellow)
- 1 jalapeno pepper (finely diced, optional)
- 1 1/2 cups enchilada sauce
- 1 1/2 cups pepper jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- cilantro, optional garnish
- sour cream, optional
Chef’s Tip: shred the cheese from a block to avoid the starchy additives in pre-bagged shredded cheese.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rice the cauliflower, if necessary, dice the peppers, and shred both types of cheese.
Chefs Tip: if you are unsure of how to rice cauliflower, you can reference this post on How To Rice Cauliflower for two different methods.
Preheat your oven to 350°F.
Create!
Season the ground beef with the salt and pepper.
Place a large skillet over medium-high heat. Once hot, add the ground beef.
Note: I don’t find that I need to oil the pan when cooking ground beef, but you can if you feel it’s necessary.
Cook, breaking up the ground beef as you go (this meat chopper is awesome for this task!) until it’s cooked through and no longer pink in the center, about 5-7 minutes.
Add the ground beef to a large casserole dish with the riced cauliflower.
Return the pan to the stovetop and add the olive oil. Once hot, add the peppers. Cook for 2-3 minutes, stirring often, until just starting to blister.
Add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Stir until everything is well combined.
Top with the cheddar cheese.
Bake for about 20 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Present!
Garnish with cilantro, if desired and serve with sour cream if you’d like.
Tips and Techniques
- To avoid added starch, shred the cheeses from block rather than using pre-shredded bagged cheese. It also melts better without the starch in it.
- If you are unsure how to rice cauliflower, you can reference this post on How To Rice Cauliflower for 2 different methods.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
FAQ’s
Is Mexican Food Keto?
Most Mexican food is not keto friendly. You should especially avoid tortillas (unless they are specifically low carb), taco shells, rice, and beans which are staples in a lot of Mexican dishes.
Can You Freeze A Mexican Casserole?
Yes. You can freeze this Mexican Casserole. Prepare the casserole up to the point of needing to bake it in the oven. Wrap tightly in aluminum foil and place in the freezer.
Thaw overnight in the refrigerator before baking. You may need to bake it 5-10 minutes longer to thoroughly heat it through.
More Keto Mexican Recipes
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Keto Mexican Casserole
Ingredients
- 1.5 pounds ground beef * I use 96% lean
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large head cauliflower * riced (about 5 cups)
- 1 tablespoon extra virgin olive oil
- 2 peppers * diced (red, orange, and/or yellow)
- 1 jalapeno pepper * finely diced
- 1 1/2 cups enchilada sauce
- 1 1/2 cups pepper jack cheese * shredded
- 1 cup cheddar cheese * shredded
- cilantro * optional, garnish
- sour cream * optional, for serving
Instructions
- Preheat oven to 350°F.
- Season the ground beef with the salt and pepper. Place a large skillet over medium-high heat and once hot, add the ground beef.
- Cook, breaking up the ground beef as you go, until it’s cooked through and no longer pink in the center, about 5-7 minutes.
- Add the ground beef to a large casserole dish with the riced cauliflower.
- Return the pan to the stovetop and add the olive oil. Once hot, add the peppers. Cook for 2-3 minutes, stirring often, until just starting to blister.
- Add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Stir until everything is well combined.
- Top with the cheddar cheese.
- Bake for about 20 minutes, or until the cheese is melted and the casserole is hot and bubbly.
- Garnish with cilantro, if desired and serve with sour cream if you’d like.
Notes
Tips and Techniques
- To avoid added starch, shred the cheeses from block rather than using pre-shredded bagged cheese. It also melts better without the starch in it.
- If you are unsure how to rice cauliflower, you can reference this post on How To Rice Cauliflower for 2 different methods.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
