Low Carb Mexican Casserole
A delightful low-carb Mexican casserole bursting with flavor, featuring vegetables and proteins that satisfy cravings while fitting into a low-carb lifestyle.
Ingredients
Main Ingredients
- 1 pound ground turkey or chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes, drained
- 1 can (4 oz) chopped green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add ground turkey or chicken, breaking it apart with a spatula, and cook until no longer pink, around 7-10 minutes.
- Stir in diced bell pepper and zucchini, cooking for about 3-5 minutes until softened.
- Mix in drained diced tomatoes, chopped green chilies, chili powder, cumin, salt, and black pepper. Let the mixture simmer for about 5 minutes.
- Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle shredded cheese on top, ensuring it's evenly covered.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and slightly golden.
- Remove from oven and let cool for a few minutes before garnishing with fresh cilantro.
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Notes
For added variety, consider using lean ground beef or plant-based alternatives. Feel free to experiment with different vegetables and spices to suit your taste.