If you have browsed my blog before, you can tell that I am a huge fan of Mexican food! I have recipes on here for enchiladas, taquitos, tacos, fajitas, and enchilada soup. I’m so glad I’m still able to enjoy those foods while following keto!
I actually made two variations of this Mexican Casserole. The first time I used low carb tortillas instead of the cauliflower rice. It turned out really good, but since it was already dark outside, I wasn’t able to take pictures. I had it on the menu for the next week and when I went to prepare it, realized my tortillas were still in the freezer. I saw a bag of cauliflower rice sitting on the shelf below them and decided to substitute that for the shells. It turned out SO good! The tortilla version is just a little different from this one, so I’ll be sure to share that on the blog soon too!
This casserole takes just a few minutes of prep work and only 25 minutes in the oven. It’s great served with sour cream, salsa, black olives, shredded lettuce, green onions or avocado slices. There are lots of topping options to choose from! Enjoy!
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