If your family is anything like mine, you are probably eating Mexican food at least twice a week. It’s hard to steer away from classic Tex Mex flavors like bell peppers, onions, green chilis and all of those amazing spices. All of the ingredients just blend together so well to create the most amazing symphony of flavors. While it may seem hard to resist tacos, burritos, and enchiladas, those dishes contain too many carbohydrates for the ketogenic eater. Luckily there are recipes like this keto Tex Mex casserole that come to the rescue everytime and can please an entire crowd.
One of the best reasons to incorporate dishes like this keto Tex Mex casserole into your weekly meal planning is how easy they are to prepare. An added bonus is they are also highly customizable. If your family loves a certain ingredient, you can add more of it. If they aren’t fans of something, you can omit it or find a better substitution. And the best part to any casserole is being able to prepare it ahead of time. If you know a certain day of the week is going to be hectic, just prepare the casserole when you can and store it in the fridge. Then you just have to pop it in the oven when you are ready!
Keto Tex Mex Casserole Ingredients
- Ground Turkey – 85%/15% for a richer flavor or you could also use ground beef
- Avocado oil – cold pressed
- Vegetables – bell pepper, onions, and garlic all finely chopped
- Taco Seasoning – a mixture of cumin, paprika, garlic, onion, and chili powder
- Green Chilis – adds heat and flavor to this low carb casserole recipe without being spicy
- Olives – pitted black olives
- Cheese – a mixture of monterey jack and cheddar cheese
How to Make Keto Tex Mex Casserole
Saute bell pepper, onion, garlic, and rice cauliflower until slightly tender.
Add ground turkey or ground beef to the vegetables and cook until browned.
Bake this low carb tex mex casserole in a 350°F oven for 20-25 minutes until cheese is melted.
Storing, Freezing, and Reheating
Freeze any unused portions in an airtight container for up one month. Store in the refrigerator for up to 5 days. To reheat from the freezer, let thaw overnight in the fridge. Preheat oven to 400°F and bake for 15-20 minutes until warmed through.
Keto Tex Mex Casserole FAQs
Can I use ground beef in this Tex Mex casserole?
Yes! Ground beef will make this casserole even more flavorful and rich. You could also use shredded chicken. Just add your preferred meat to the vegetables after sauteing, top with cheese, and bake for the same length of time.
Can I add avocado and sour cream to this Keto Tex Mex casserole?
Absolutely! The more flavors, the better! You can also add a dash of fresh lime juice and some cilantro to kick up even more Tex Mex flavor.
Can I use individual spices instead of a premixed taco seasoning?
Yes! Typically taco seasoning is a mix of cumin, chili powder, coriander, paprika, garlic powder, onion powder, and salt.Print
Keto Tex Mex Casserole
Let your family rave about this quick, one pan dinner that is incredibly simple to make and loaded with classic Tex Mex flavors.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 1 pound ground turkey
- 1 tablespoon avocado oil
- 1 small onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 cloves garlic
- 1 cup riced cauliflower
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 14 ounce green chilis
- ¼ cup sliced olives
- 1/2 cup monterey jack cheese
- 1/2 cup cheddar cheese
- Preheat the oven to 350°F Add oil to a large cast iron skillet set over medium heat. Saute onions, bell pepper,cauliflower, and garlic for 2-3 minutes until fragrant and tender.
- Add meat to the vegetables and cook just until browned. Stir in taco seasoning, salt, pepper, olives, and green chilis. Cook for an additional 5-6 minutes.
- Turn off heat and cover with a mix of both cheeses.
- Bake in the oven for 25 minutes then broil for 1-2 minutes until the cheese is melted and bubbling. Garnish with fresh cilantro, sour cream, and fresh lime if desired.
- Serving Size: 1 cup
- Calories: 333
- Fat: 23g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g