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You are here: Home / Recipes / Main Dish / Beef / Keto Mexican Casserole

Keto Mexican Casserole

Published July 15, 2020. Last updated September 29, 2020 by Lauren Vavala

Thanks for sharing!

 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.

Overhead of a keto mexican casserole with a scoop partially lifted up with a wood turner

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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

Ingredients to make a keto mexican casserole on a white background

  • 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!

Cooked ground beef in a skillet

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.

Ground beef and cauliflower rice in a large casserole dish

Add the ground beef to a large casserole dish with the riced cauliflower.

Mixed peppers cooking in a black skillet

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.

Ground beef, cauliflower rice, and peppers in a large casserole dish

Add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Stir until everything is well combined.

A large casserole topped with cheddar cheese

Top with the cheddar cheese.

A baked keto mexican casserole in a large casserole dish

Bake for about 20 minutes, or until the cheese is melted and the casserole is hot and bubbly.

Present!

close up of a scoop of ground beef mexican casserole being lifted up with a wood server

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

Keto Mexican Beef Bowls
Keto Mexican Beef Bowls are filled with riced cauliflower, delicious seasoned ground beef and a quick homemade salsa. Top them with crumbled queso or cojita cheese and a zesty lime mayo for even more flavor. These bowls come together in just 30 minutes and are low carb, keto friendly and gluten free.
Get The Recipe
Close up of keto mexican beef bowls in a white dish over a white background
Spanish Cauliflower Rice
Spanish Cauliflower Rice is a quick and easy side dish recipe to serve with all of your favorite low carb Mexican and southwestern meals. With only 9 net carbs per serving, it’s keto friendly and naturally dairy and gluten free.
Get The Recipe
Spanish cauliflower rice in a wood bowl over a blue and white striped towel over a wood board with a fork next to the bowl
White Queso Dip
Don’t let White Queso Dip be a food that you only enjoy when eating out at Mexican restaurants. It’s easy to make this traditional dip at home in less than 10 minutes with only a handful of ingredients.
Get The Recipe
A white bowl of Queso Dip with chips, a spoon, a blue napkin, and a white and blue strip napkin in the background on a white backdrop

Love this Keto Mexican Casserole recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

close up of a scoop of ground beef mexican casserole being lifted up with a wood server
Print

Keto Mexican Casserole

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.
Course Main Course
Cuisine Beef, Gluten Free, Low Carb
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 415kcal
Author Lauren Harris

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.
 
* Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 12g | Protein: 39g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 1278mg | Potassium: 767mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2073IU | Vitamin C: 95mg | Calcium: 378mg | Iron: 4mg

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Filed Under: Beef, Gluten Free, Low Carb, Main Dish, Recipes

Comments

  1. Jeanette Alexander says

    December 3, 2020 at 1:37 pm

    Tje flavor was okay. However, I was a bit disappointed in the consistency of this dish. I had expected that it would be more creamy. It was very watery in the bottom. I will probably serve it over rice.

    Reply
    • Lauren Vavala says

      December 7, 2020 at 8:25 pm

      Unfortunately that can happen because cauliflower holds a lot of water. Because this recipe is keto, I don’t add flour or cornstarch to thicken it, but you could. You could also try adding a little cream cheese. It will change the overall flavor slightly.

      Lauren

      Reply
  2. Tony Platz says

    October 14, 2020 at 7:07 pm

    This looks so good and it looks easy to make .

    Reply
  3. Ashley Brown says

    September 28, 2020 at 5:57 pm

    Trying to figure out when to add the enchilada sauce???

    Reply
    • Lauren Vavala says

      September 29, 2020 at 9:11 pm

      Oh goodness! How did I miss that. I will edit the recipe right now – so sorry about that!

      Reply
  4. Irina says

    August 20, 2020 at 2:41 pm

    I am falling in love with this Mexican dish: it sounds delicious and simple to make too! Thanks for sharing.

    Reply
  5. Angela says

    August 20, 2020 at 2:31 pm

    The cauliflower rice is a great addition to this recipe. The flavors are great. I especially like the use of the pepper jack cheese.

    Reply
  6. Suzy says

    August 20, 2020 at 2:12 pm

    Loving all of the flavors blended together in this casserole! So good!

    Reply
  7. Sisley White says

    August 20, 2020 at 12:45 pm

    This looks absolutely delicious. i’ve added it to the weekly food planner to try at the weekend.

    Reply
  8. Kelly Freeman says

    July 24, 2020 at 8:52 am

    i wish i would’ve found this recipe when I had gestational diabetes

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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