LOW CARB MEXICAN CASSEROLE
If you're a fan of Mexican food but watching carbs or calories, you'll love this Low Carb Mexican Casserole. The casserole is also low in fat, with just 4 WW freestyle points per serving! You can reduce the points even more by using low fat cheddar, but I think the good stuff is worth a couple extra points. Used with permission from Genius Kitchen.
Provided by Diana Johnson
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large nonstick skillet, heat oil on medium high.
- Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
- Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
- Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
- Spray an 8x8 inch baking dish lightly with cooking spray.
- Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
- Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
- Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
- Sprinkle with fresh cilantro (if using) and slice into 6 pieces.
Nutrition Facts : Calories 216 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6 Servings, Sodium 821 grams sodium, Sugar 4 grams sugar
MEXICAN SPINACH CASSEROLE
Provided by Caveman Keto
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Dice the peppers and onions, cook in some oil until translucent
- (Optional) Chop up some jalapenos and add to the peppers and onions
- Transfer peppers and onions into a large prep bowl
- Add the spinach to the pan and cook until thawed (optionally, microwave and drain), try to remove as much moisture as possible from the spinach
- Move the spinach to the prep bowl
- Add ground pork to the pan, cook until browned
- Add taco seasoning and mix
- Transfer to the prep bowl
- Drain the Rotel and add to the prep bowl
- Add sour cream, mozzarella and cream cheese to prep bowl, mix
- Transfer to either one large baking dish or an 8" square and a 9x13
- Bake for 40 minutes at 350
Nutrition Facts : Serving size 1 Calories
LOW-CARB MEXICAN TACO CASSEROLE
This recipe for Low-Carb Mexican Taco Casserole puts spicy, cheesy goodness on your table--without the carbs. This family-friendly dish can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet. This easy recipe is a taco lover's low-carb dream come true!
Provided by Annissa Slusher
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
- Preheat a large skillet over medium high heat. Add the ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
- Sprinkle the taco seasoning over the browned meat and stir in.
- Very lightly saute the cauliflower in a non-stick pan. This will help release any water so it doesn't make the sauce watery. Spread two cups of the riced cauliflower in the bottom of the baking dish.
- Sprinkle half of the spiced meat over the riced cauliflower.
- Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.
- Layer the last two cups of cauliflower over the cheddar cheese.
- Spread the rest of the spiced meat over the cauliflower. Set aside.
- Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves one ounce (about 1/4 cup packed) for later). Put saucepan over medium-low heat.
- Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa. Bring mixture to a simmer and simmer gently until mixture has thickened enough to coat a spoon.
- Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.
- Top with the remaining ounce of cheese. Bake in the preheated oven for 30-35 minutes, or until cheese has melted and contents are bubbly in the center.
- Sprinkle green onion on top to garnish.
Nutrition Facts : Calories 432 kcal, Carbohydrate 8 g, Protein 25 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 131 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
LOW CARB MEXICAN BEEF AND SPINACH CASSEROLE
Make and share this Low Carb Mexican Beef and Spinach Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the hamburger and onion; drain fat.
- Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
- Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
GROUND BEEF-SPINACH CASSEROLE
This is a great ground beef casserole. Even my husband who doesn't care for spinach likes this one! And it got rave reviews when I took it to a church potluck.
Provided by JNAMCD
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
- Transfer to a casserole dish and cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 14.4 g, Cholesterol 93.3 mg, Fat 25.9 g, Fiber 4.6 g, Protein 28.2 g, SaturatedFat 13 g, Sodium 959.6 mg, Sugar 3.5 g
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