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Zesty Low Carb Mexican Casserole

This flavorful and satisfying low carb Mexican casserole layers seasoned ground meat with a creamy, spicy sauce, fresh vegetables, and melted cheese, offering all the classic Tex-Mex taste without the carbs. It's a perfect weeknight meal that's quick to prepare and packed with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Keto, Low-Carb, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Filling
  • 1 tbsp olive oil none
  • 1.5 lbs ground beef 80/20 lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup bell pepper diced (any color)
  • 1 (10 oz) can rotel diced tomatoes drained, mild or original
  • 2 tbsp chili powder none
  • 1 tsp cumin ground
  • 1/2 tsp smoked paprika none
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Creamy Layer
  • 8 oz cream cheese softened
  • 1/2 cup sour cream full-fat
  • 1/4 cup chicken broth or vegetable broth
  • 1/4 cup chopped cilantro fresh
For Assembly and Topping
  • 2 cups cauliflower florets small, steamed or roasted until tender-crisp
  • 2 cups shredded cheese Mexican blend or cheddar/Monterey Jack
  • 1/2 cup sliced black olives drained, optional
  • 1/4 cup chopped green onions for garnish
  • 1/4 cup chopped fresh cilantro for garnish

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Mixing bowls
  • Spatula

Method
 

Meat Filling Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned. Drain any excess fat.
  3. Add chopped onion and bell pepper to the skillet. Cook for 5-7 minutes, until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, until fragrant.
  4. Stir in the drained Rotel diced tomatoes. Reduce heat to low and let simmer gently while you prepare the creamy layer.
Creamy Layer Preparation
  1. In a medium mixing bowl, combine softened cream cheese, sour cream, and chicken broth. Whisk until smooth and well combined. Stir in 1/4 cup fresh cilantro.
Casserole Assembly
  1. Spread half of the cooked meat mixture evenly into the prepared baking dish.
  2. Layer the steamed or roasted cauliflower florets over the meat.
  3. Carefully spread the creamy cheese mixture over the cauliflower.
  4. Top with the remaining meat mixture.
  5. Sprinkle with 1.5 cups of shredded cheese and the sliced black olives (if using).
Bake and Serve Instructions
  1. Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
  2. Remove from oven and let stand for 5 minutes before serving. Garnish with chopped green onions and additional fresh cilantro.
  3. Serve warm, optionally with a dollop of extra sour cream or avocado slices.

Notes

This casserole can be made ahead of time. Assemble up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. Leftovers store well in an airtight container in the refrigerator for 3-4 days. For extra heat, add a diced jalapeño to the meat mixture.