Low Carb Mexican Casserole

Low Carb Mexican Casserole

by Dee
Published: Updated:

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 easy low carb dinner ideas, check out Air Fryer Lasagna Bake and Slow Cooker Sausage Peppers & Onions.

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
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Low Carb Mexican Casserole

Recipe by Dee (Low Carb & Tasty)
Delight in the vibrant flavors of Mexican cuisine with this easy-to-make Low Carb Mexican Casserole.
Servings8
Total Time30 minutes
Net Carbs7
Meal Type: Main Dish
Cooking Method: Oven, Stovetop/Skillet

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.
Nutrition Facts
Low Carb Mexican Casserole
Serving Size
 
1 serving
Amount per Serving
Calories
348
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Cholesterol
 
88
mg
29
%
Sodium
 
750
mg
33
%
Carbohydrates
 
19
g
6
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Net Carbs
 
7
g
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Mention @LowCarbandTasty or tag #LowCarbandTasty!
Low Carb Mexican Casserole

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