Experience the vibrant flavors of Mexican cuisine with this simple yet satisfying Low Carb Mexican Casserole recipe. Packed with wholesome ingredients, this dish is a delightful blend of ease and taste. It’s perfect for busy weeknights or laid-back weekends, allowing you stay true to your low carb lifestyle without sacrificing flavor.
Ground beef steals the spotlight here, providing a protein-packed foundation for this comforting, lasagna-like casserole. Seasoned with spices and the subtle heat of Ro-Tel diced tomatoes, then layered with creamy ricotta cheese and low carb tortillas, each bite is a symphony of textures and tastes. And let’s not forget the crowning glory – queso quesadilla cheese, adding a decadent richness that ties everything together.
Whether you’re serving a crowd or treating yourself to a quiet dinner at home, this Low Carb Mexican Casserole is sure to please. With straightforward instructions and minimal prep, it’s a stress-free option for any occasion, promising to satisfy your cravings while keeping your carb intake in check.
For more low carb recipe ideas, check out the Low Carb & Tasty Recipe Index.
Recipe Notes:
- This recipe used 73% lean ground beef to determine nutritional information. You may need to adjust macros if using a higher percentage.
- For an extra kick of heat, increase the amount of hot pepper sauce or opt for a spicier variety of Ro-Tel tomatoes.
- If you don’t have Queso Quesadilla cheese available, you can use a Mexican blend or cheddar cheese.
Low Carb Mexican Casserole
Ingredients
- 1 ½ lbs Ground beef 70% lean
- 2 tsp Chili powder
- 1 tsp Cumin, ground
- 1 can Rotel diced tomatoes & green chiles (10 oz)
- 8 oz Tomato sauce
- 1 tsp Hot pepper sauce (optional)
- 1 cup Whole milk Ricotta cheese
- 1 can Mild green chile peppers, diced (4 oz)
- 1 tbsp Cilantro
- 12 Mission Zero Net Carb 6" Tortillas
- 2 cups Queso Quesadilla Cheese shredded
Instructions
- Preheat oven to 375°
- Brown ground beef over medium high heat until no longer pink. Drain. Add chili powder, cumin, diced tomatoes, tomato sauce and hot pepper sauce (if desired). Bring to a boil, then reduce heat and let simmer for 2 minutes.
- Combine ricotta cheese, chilies and cilantro in a small bowl. Mix until well blended.
- Spoon half the ground beef mixture into the bottom of 12×8-inch baking dish. Layer in this order: 6 tortillas, the ricotta cheese mixture, the remaining 6 tortillas and the remaining ground beef mixture. Top with the Queso Quesadilla cheese.
- Bake 15 minutes or until heated through.
