Low Carb One Pot Mexican Casserole

Our Low Carb One Pot Mexican Casserole is good old comfort food, without the excessive dishes to wash up afterwards. The casserole is full of flavor and the Low Carb Pork Carnitas and Low Carb Enchilada Sauce are a match made in spice heaven.

This is one quick dinner that you will want to make again. If you’re on your own, it also freezes well.

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

If you’ve never made Cauliflower Rice before, it’s as simple as blending cauliflower florets in a food processor until they resemble rice. Head over to our Low Carb Cauliflower Rice Recipe for more suggestions.

Ingredients for Making Your Low Carb One Pot Mexican Casserole:

• 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

Instructions for Making Your Low Carb One Pot Mexican 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!

If you want to make a larger batch of Low Carb One Pot Mexican Casserole, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb One Pot Mexican Casserole

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Our Low Carb One Pot Mexican Casserole is good old comfort food, without the excessive dishes to wash up afterwards. The casserole is full of flavor and the Low Carb Pork Carnitas and Low Carb Enchilada Sauce are a match made in spice heaven.

Servings	Prep Time	Cook Time	Passive Time
4serves	15minutes	20minutes	0minutes

Servings	Prep Time
4serves	15minutes

Cook Time	Passive Time
20minutes	0minutes

• Course Dinner, Lunch
• Cuisine Mexican

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

Servings: serves

Units:US ImperialMetric

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 Servings: serves Units:US ImperialMetric

Course Dinner, Lunch Cuisine Mexican

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.

Place a large pan over medium heat. Add the butter, garlic and green pepper and saute for 5 minutes. Add the zucchini, salt and pepper and continue to cook for 3 minutes. Add the cauliflower rice and continue to cook, whilst stirring for 5 minutes. 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. Sprinkle the cilantro and cheese over the casserole. Remove from the stove top and broil until the cheese had melted. Garnish with the diced tomato and sliced scallions and serve.

Recipe Notes

Nutrition Facts

Low Carb One Pot Mexican Casserole

Amount Per Serving

Calories 472 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 20g 100%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 55mg 18%

Sodium 663mg 28%

Potassium 588mg 17%

Total Carbohydrates 10g 3%

Dietary Fiber 4g 16%

Sugars 4g

Protein 30g 60%

Vitamin A 19%

Vitamin C 126%

Calcium 62%

Iron 9%

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