Keto Tex Mex Casserole

Ingredients:

For the Casserole Base:

• 1.5 pounds ground beef or turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 cup cauliflower rice
• 1 can (14 oz) diced tomatoes, drained
• 1 can (4 oz) diced green chilies
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Casserole Topping:

• 1.5 cups shredded cheddar cheese
• 1.5 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook Ground Meat:
   • In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until onions are translucent. Add ground beef or turkey and cook until browned.
3. Add Vegetables:
   • Stir in diced bell pepper, zucchini, and cauliflower rice. Cook for 5-7 minutes until the vegetables are slightly tender.
4. Season:
   • Add diced tomatoes, diced green chilies, tomato paste, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine. Simmer for an additional 5 minutes.
5. Assemble Casserole:
   • Transfer the cooked meat and vegetable mixture to the prepared baking dish, spreading it evenly.
6. Add Cheese Topping:
   • Sprinkle shredded cheddar and Monterey Jack cheese evenly over the casserole.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
8. Garnish and Serve:
   • Remove the Keto Tex Mex Casserole from the oven. Garnish with fresh chopped cilantro. Allow it to cool for a few minutes before slicing and serving.

Nutrition Facts (Per Serving – Makes about 8 servings):

• Calories: 350
• Fat: 26g
• Protein: 24g
• Total Carbohydrates: 6g
• Dietary Fiber: 2g
• Net Carbs: 4g