Low Carb Mexican Casserole
A flavorful and satisfying low carb casserole combining ground meat, vegetables, and cheese, perfect for busy weeknights or meal prepping.
Ingredients
Main Ingredients
- 1 pound Ground beef or chicken Choose high-quality meat for best flavor.
- 1 medium Onion, diced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, thinly sliced
- 14 oz Diced tomatoes (with juices) Canned
- 1 cup Corn (frozen or canned)
- 1 cup Black olives, sliced For added flavor
- 1 cup Shredded cheddar cheese Can use other types of cheese for variation.
Spices and Seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Paprika
- Salt and pepper, to taste
Garnish
- Fresh cilantro Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef or chicken. Cook until browned, breaking it into small bits with a spatula. Drain any excess fat if needed.
- Stir in the diced onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent.
- Add the zucchini slices to the skillet, stirring them in for another 3-4 minutes until they soften slightly.
- Mix in the diced tomatoes (with their juices), corn, black olives, garlic powder, cumin, chili powder, paprika, salt, and pepper. Combine everything well and simmer for about 5 minutes.
- Transfer the mixture to a greased 9x13-inch baking dish. Spread it evenly across the dish.
Baking
- Top the mixture with shredded cheddar cheese, covering it fully.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For more flavor, consider incorporating various vegetables like mushrooms or spinach. This casserole can also be made ahead of time and stored in the refrigerator or freezer for later use.