How To Make Low Carb Mexican Casserole Recipe
A hearty, flavorful low carb Mexican casserole that’s easy to make and perfect for a delicious weeknight dinner.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 onion, chopped
- 1 red pepper, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 jalapeño, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
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Preheat oven to 375°F.
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Heat olive oil in a large skillet over medium-high heat.
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Add ground beef and cook until browned.
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Add onion, red pepper, yellow squash, zucchini, jalapeño, garlic, chili powder, cumin, paprika, salt, and pepper and cook for 5-7 minutes until the vegetables are tender.
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Add salsa to the skillet and stir to combine.
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Transfer the mixture to a greased 9×13 inch baking dish.
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Sprinkle shredded cheddar cheese on top.
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Bake for 15-20 minutes, until cheese is melted and bubbly.
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Top with fresh cilantro and serve.
Nutrition
- Calories : 409 kcal
- Carbohydrates : 10 g
- Protein : 32 g
- Fat : 28 g
- Saturated Fat : 12 g
- Cholesterol : 114 mg
- Sodium : 851 mg
- Potassium : 708 mg
- Fiber : 3 g
- Sugar : 6 g
- Vitamin A : 2054 IU
- Vitamin C : 50 mg
- Calcium : 249 mg
- Iron : 4 mg
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