Low Carb Casserole – Mexican One Pot

Low Carb Casserole – Mexican One Pot

Our Low Carb Casserole Mexican One Pot is delicious and loaded and easy to make.

This is one quick dinner that you will want to cook again. It also freezes well for large batches.

If you like our Low Carb Casserole try our Low Carb Pork Carnitas and Low Carb Enchilada Sauce.  A match made in spice heaven.

To Freeze: After broiling, split the Mexican One Pot Low Carb Casserole between heat-proof and freezer-friendly food-safe containers, pop them in the freezer and microwave to defrost when hunger strikes.

Mexican One Pot Low Carb Casserole ready to eat

Ingredients for Making Low Carb Casserole – One Pot Mexican:

• 2 tablespoons of Butter
• 1 clove of Garlic, crushed
• 1 medium Green Pepper, diced
• 1 medium Zucchini, diced
• 1/2 teaspoon of Pepper
• 1/4 teaspoon of Salt
• 2 cups of Cauliflower Rice
• 6 ounces of Low Carb Pork Carnitas
• 2 tablespoons of Lime Juice
• 2 serves of Low Carb Enchilada Sauce
• 2 tablespoons of Cilantro, chopped
• 1 cup of Cheddar Cheese, grated
• 1 medium Tomato, diced
• 1/4 cup of Scallions, sliced

How To Make Low Carb Casserole

1. Place a large non-stick frying pan over medium heat.
2. Add the butter, garlic, and green pepper and saute for 5 minutes.
3. Add the zucchini, salt, and pepper and continue to cook for 3 minutes.
4. Add the cauliflower rice and continue to cook, whilst stirring for 5 minutes.
5. Add the Low Carb Pork Carnitas and lime juice and stir well before adding the Low Carb Enchilada Sauce. Bring the pan to a simmer and continue to cook for 5 minutes.
6. Sprinkle the cilantro and cheese over the casserole. Remove from the stove top and broil until the cheese had melted.
7. Garnish with the diced tomato and sliced scallions and serve.
8. We recommend serving with sour cream and Sugar-Free Guacamole!

4.5 from 22 votes

Print

Low Carb Casserole - Mexican One Pot

Our Mexican One Pot Low Carb Casserole is a good old comfort food, without the excessive dishes to wash up afterwards. 

Course Dinner, Lunch

Cuisine Mexican

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 serves

Calories 206 kcal

Author Gerri

Ingredients

• 2 tbsp Butter
• 1 clove garlic crushed
• 1 medium green pepper diced
• 1 medium zucchini diced
• 1/2 teaspoon Pepper
• 1/4 teaspoon Salt
• 2 cups cauliflower rice
• 6 oz Low Carb Pork Carnitas
• 2 tbsp Lime Juice
• 2 serves Low Carb Enchilada Sauce
• 2 tbsp Cilantro chopped
• 1 cup Cheddar Cheese grated
• 1 medium tomato diced
• 1/4 cup Scallions sliced

US Customary - Metric

Instructions

1. Place a large pan over medium heat.
2. Add the butter, garlic and green pepper and saute for 5 minutes.
3. Add the zucchini, salt and pepper and continue to cook for 3 minutes.
4. Add the cauliflower rice and continue to cook, whilst stirring for 5 minutes.
5. Add the Low Carb Pork Carnitas and lime juice and stir well before adding the Low Carb Enchilada Sauce. Bring the pan to a simmer and continue to cook for 5 minutes.
6. Sprinkle the cilantro and cheese over the casserole. Remove from the stove top and broil until the cheese had melted.
7. Garnish with the diced tomato and sliced scallions and serve.

Nutrition

Nutrition Facts

Low Carb Casserole - Mexican One Pot

Amount Per Serving

Calories 206 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 9g 45%

Cholesterol 44mg 15%

Sodium 402mg 17%

Potassium 482mg 14%

Total Carbohydrates 4g 1%

Dietary Fiber 3g 12%

Sugars 1g

Protein 9g 18%

Vitamin A 16.2%

Vitamin C 92.1%

Calcium 23.7%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for more low carb casserole recipes? Try these:

Keto Casserole, Cheese, Bacon & Cauliflower

Keto Breakfast Casserole

To make a larger batch of this Low Carb Casserole recipe adjust the serving amounts above.