Low Carb Mexican Casserole

November 20, 2018Laura

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!

Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you want to save this recipe to try later, just click the Pinterest button below the recipe or tap any image to save to your Pinterest board.

Print Recipe

Low Carb Mexican Casserole

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Serves: 6
  • Calories 298.5


  • 1 lb ground beef
  • 1 jalapeno pepper, seeded & chopped
  • 1/2 medium red bell pepper, chopped
  • 1 garlic clove, minced
  • 12 oz bag cauliflower rice, steamed
  • 1 10 oz can diced tomatoes with green chiles, drained
  • 1.5 Tbsp + 1 tsp taco seasoning, divided
  • 1/4 tsp garlic powder
  • 1.5 cups shredded Mexican blend cheese, divided
  • 1/4 cup water


  • 1)

    Preheat oven to 375 and spray an 11×7  or 8×8 baking dish with non stick cooking spray.

  • 2)

    Add ground beef to a large skillet and break apart with spatula. When beef is browned and just slightly pink, add chopped jalapeno, bell pepper and garlic.

  • 3)

    Cook until peppers are soft and beef is cooked through. Drain excess grease, if any.

  • 4)

    Add diced tomatoes, 1.5 Tbsp taco seasoning and water to beef mixture; simmer for 5 minutes or until liquid is absorbed.

  • 5)

    While mixture is simmering, steam cauliflower rice in microwave per bag directions until water is absorbed.

  • 6)

    Add cooked cauliflower rice, 1 tsp taco seasoning and 1/4 tsp garlic powder to skillet; stir to incorporate. Stir in 1/2 cup shredded cheese.

  • 7)

    Pour into baking dish and top with remaining 1 cup of shredded cheese.

  • 8)

    Bake for 20-25 minutes, until cheese is melted and brown.


Homemade taco seasoning recipe can be found here.


Nutrition (Per Serving)

Net Carbs4.6g
Previous Recipe Next Recipe