Mexican Slow Cooker Casserole

About

This Keto slow cooker casserole is inspired by the flavors of Mexico – with a low carb twist. Simple to prepare, this delicious casserole is loaded with flavor from low carb veggies, juicy beef and aromatic spices. This is a great dish to share with family and friends. Perfect served with your favorite Keto Mexican sides and toppings.

Is Mexican Food Keto?

Although some traditional dishes can be carb heavy with rice and corn, there are many Mexican ingredients and flavorings that are Keto compliant and perfect for a low carb diet. Our Keto slow cooker casserole pairs classic Mexican spices with ground beef, low carb vegetables and tangy cheddar cheese to create a tasty balance of flavor and fats. We have used cauliflower as a low carb alternative to rice providing the texture minus the carbs!

Serving Suggestions

This Keto Mexican casserole provides a hearty serving per person, however it is also excellent served with a selection of Keto Mexican sides. Why not try with a little extra cauliflower rice? Alternatively, the casserole is delicious topped with creamy sliced avocado for an extra boost of healthy Keto fats or with a cooling Keto salsa.

Ingredients

17 ½ ounce ground beef
10 medium black olives
2 cup cauliflower rice
1 teaspoon oregano, dried
1 teaspoon chili powder
1 teaspoon gourmet collection smoked paprika by mccormick
1 teaspoon coriander leaf, dried
1 teaspoon cumin, ground
1 tablespoon olive oil
1 cup, grated cheddar cheese
1 tablespoon cilantro
1 tablespoon, sliced jalapeno peppers, canned, drained
1 clove garlic
¾ cup, diced zucchini
½ medium – 2 1/2" diameter onion
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ small yellow bell peppers, raw
½ cup tomato sauce
½ cup chicken broth, bouillon or consomme, ready-to-serve can

Instructions

Heat the olive oil in a skillet over a medium/high heat. Add the ground beef. Cook the beef until well browned all over, stirring and breaking the meat up into small chunks and bite-sized pieces as it cooks.
While the beef is cooking, you can prepare the vegetables. Finely dice the onion and roughly chop the garlic. Dice the bell peppers and zucchini into bite-sized chunks. Slice the olives in half. Add the browned beef to the base of a slow cooker along with the onion, garlic, peppers, zucchini and olives. Add the oregano, chili powder, paprika, coriander and cumin. Please feel free to adjust the spices to personal taste, adding more or less as desired. Be sure to adjust your macros to account for any changes.
Add the stock and passata (tomato sauce) to the slow cooker. Stir everything together well to combine. You may wish to add salt and pepper as desired. This will depend on the level of seasoning in your stock. Place the lid on the slow cooker. Set to high and cook for two hours.
After two hours, remove the lid and add the cauliflower rice. Stir well to combine. Scatter the grated cheese over the casserole. Return the lid and cook for a further 15-20 minutes or until everything is piping hot through and the cheese has melted on top.
Once cooked, top the casserole with jalapeño slices. Roughly chop the cilantro and scatter over the top to serve. Serve the casserole hot with your preferred Keto Mexican sides.