Low Carb Mexican Casserole
A delightful low carb casserole featuring layers of savory ground meat, fresh vegetables, and comforting spices, perfect for meal prepping and family dinners.
Ingredients
For the meat and vegetables
- 1 pound ground chicken or turkey Use lean meat for lower fat content.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 each bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (6 oz) tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon oregano
- Salt and pepper to taste
- 1.5 cups shredded cheddar cheese
- 1 cup zucchini, diced
- 0.5 cup corn kernels (optional) Only use if desired.
- 1 each jalapeño, diced (optional) Adjust for spice preference.
- Fresh cilantro for garnish Add right before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the ground chicken or turkey, breaking it apart with a spatula. Cook until it turns brown, about 5-7 minutes.
- Add the diced onion and minced garlic to the pan. Sauté until the onions become soft and translucent.
- Incorporate the diced bell pepper, zucchini, and optional jalapeño for added heat.
- Stir in the drained diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well and let it simmer for about 10 minutes.
Baking
- Transfer the mixture into a baking dish, spreading it evenly. Top with corn kernels if desired, and then sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with fresh cilantro.
Notes
Serve with a fresh green salad, diced avocados, sour cream, or homemade guacamole for added flavor. Pair it with cauliflower rice or quinoa for a complete meal.