Low Carb Low Fat But So Good Mexican Casserole Recipes

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LOW CARB MEXICAN CASSEROLE



Low Carb Mexican Casserole image

If you're a fan of Mexican food but watching carbs or calories, you'll love this Low Carb Mexican Casserole. The casserole is also low in fat, with just 4 WW freestyle points per serving! You can reduce the points even more by using low fat cheddar, but I think the good stuff is worth a couple extra points. Used with permission from Genius Kitchen.

Provided by Diana Johnson

Categories     Main

Time 40m

Number Of Ingredients 15

1 teaspoon extra virgin olive oil
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
3 cloves garlic, minced
1 cup diced red bell pepper
1 cup diced tomato
1/2 cup diced red onion
1 tablespoon cumin
1.5 teaspoons chili powder
1 teaspoon kosher salt
1 can diced green chilies, (4.5 oz)
1 cup low fat chicken broth
cooking spray
2 8 inch Ole Extreme Wellness Tortilla Wraps
1 cup shredded cheddar cheese, divided
fresh cilantro, optional

Steps:

  • Preheat oven to 350 degrees F.
  • In a large nonstick skillet, heat oil on medium high.
  • Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
  • Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
  • Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
  • Spray an 8x8 inch baking dish lightly with cooking spray.
  • Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
  • Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
  • Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
  • Sprinkle with fresh cilantro (if using) and slice into 6 pieces.

Nutrition Facts : Calories 216 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6 Servings, Sodium 821 grams sodium, Sugar 4 grams sugar

KETO MEXICAN CASSEROLE



Keto Mexican Casserole image

Low carb mexican casserole is a savory wholesome dish with plenty of creamy cheesy goodness, Mexican Spices and fresh fragrant herbs to maximize flavor!

Provided by Lindsey Hyland

Categories     dinners

Time 45m

Number Of Ingredients 14

1 Lb Chicken Breast (cooked + shredded into bite sized pieces)
2 Tablespoons Olive Oil
1 Red Bell Pepper (chopped)
1 Red Onion (chopped)
2 Teaspoons Kosher Salt
1 Teaspoon Pepper
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Teaspoons Dried Oregano
1/2 Cup Sour Cream
1 Cup Salsa (spicy or mild depending on preference)
1/4 Cup Heavy Cream
1 Cup Pepper Jack Cheese (shredded )
Fresh Cilantro ( to garnish)

Steps:

  • Preheat oven to 350 F.
  • Heat olive oil (2 tablespoons) over medium heat in a large pan (I like to use a 9" oven-safe skillet so I use only one pan for the entire recipe!). Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Saute until softened.
  • Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
  • Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb cooked/shredded chicken breast (1 Lb). Stir to combine.
  • If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
  • Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup).
  • Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy!

Nutrition Facts : Calories 305 kcal, Carbohydrate 9 g, Protein 23 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 89 mg, Sodium 1314 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

LOW-CARB MEXICAN TACO CASSEROLE



Low-Carb Mexican Taco Casserole image

This recipe for Low-Carb Mexican Taco Casserole puts spicy, cheesy goodness on your table--without the carbs. This family-friendly dish can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet. This easy recipe is a taco lover's low-carb dream come true!

Provided by Annissa Slusher

Categories     Main Course

Time 1h

Number Of Ingredients 9

1 pound ground beef
1 package taco seasoning ((or one recipe of homemade))
4 cups riced cauliflower (frozen or fresh)
6 ounces cheddar cheese (shredded)
1 cup heavy whipping cream
1/2 cup salsa
sea salt (to taste)
black pepper (freshly ground, to taste)
1 tablespoon green onion (sliced)

Steps:

  • Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
  • Preheat a large skillet over medium high heat. Add the ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
  • Sprinkle the taco seasoning over the browned meat and stir in.
  • Very lightly saute the cauliflower in a non-stick pan. This will help release any water so it doesn't make the sauce watery. Spread two cups of the riced cauliflower in the bottom of the baking dish.
  • Sprinkle half of the spiced meat over the riced cauliflower.
  • Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.
  • Layer the last two cups of cauliflower over the cheddar cheese.
  • Spread the rest of the spiced meat over the cauliflower. Set aside.
  • Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves one ounce (about 1/4 cup packed) for later). Put saucepan over medium-low heat.
  • Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa. Bring mixture to a simmer and simmer gently until mixture has thickened enough to coat a spoon.
  • Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.
  • Top with the remaining ounce of cheese. Bake in the preheated oven for 30-35 minutes, or until cheese has melted and contents are bubbly in the center.
  • Sprinkle green onion on top to garnish.

Nutrition Facts : Calories 432 kcal, Carbohydrate 8 g, Protein 25 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 131 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!



Vegetarian Mexican Casserole - Plus Low Cal and Low Fat! image

You'll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up!

Provided by CaliforniaJan

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 18

4 teaspoons olive oil, divided
1 cup onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1 (12 ounce) package veggie crumbles (such as Lightlife Smart Ground)
48 baked corn tortilla chips
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups plum tomatoes, chopped seeded (or use canned, diced tomatoes)
2 tablespoons fresh cilantro, minced
1/4 teaspoon salt
1 cup monterey jack cheese, shredded
2 tablespoons nonfat sour cream
2 tablespoons green onions, chopped
1/4 cup ripe olives, sliced

Steps:

  • Preheat oven to 375.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
  • Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
  • Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

LOW-FAT MEXICAN TURKEY CASSEROLE



Low-Fat Mexican Turkey Casserole image

This is a Mexican turkey casserole that can be made in a snap with common ingredients.

Provided by cookinkat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 10

Number Of Ingredients 17

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons olive oil
1 pound ground turkey
2 tablespoons chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 green bell pepper, diced
1 onion, diced
1 celery stalk, diced
1 carrot, diced
1 (15 ounce) can tomato sauce
1 (8 ounce) package pepper Jack cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
  • Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 49.4 g, Cholesterol 57.8 mg, Fat 14.8 g, Fiber 6.9 g, Protein 22.8 g, SaturatedFat 5.5 g, Sodium 630.5 mg, Sugar 4.4 g

HEALTHY LOWER FAT MEXICAN CASSEROLE



Healthy Lower Fat Mexican Casserole image

This is my own creation. I was determined to come up with a healthier version of a taco inspired, cheesy pasta casserole. I started with whole wheat pasta, ground turkey, lots of chopped veggies, and I subbed lower fat cheese. This is very good, if I do say so myself!

Provided by yooper

Categories     Poultry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 lb lean ground turkey (93/7)
1 medium onion, chopped
1 medium zucchini, sliced and coarsley chopped
1 medium yellow squash, sliced and coarsley chopped
1 lb mushroom, sliced
1 (15 1/2 ounce) can black beans, drained
1 (15 1/2 ounce) can chili beans, undrained
1 (1 1/4 ounce) packet taco seasoning mix
1 (13 1/4 ounce) box whole wheat ziti
1 cup low-fat monterey jack cheese, shredded

Steps:

  • In a large, non-stick skillet over medium-high heat, cook the ground turkey in the olive oil until cooked through, about 5 minutes. Make sure you break up the meat with the back of a wooden spoon to make the meat universal in size.
  • Add the onion, zuchinni, yellow squash and cook, stirring occasionaly, until vegetables become soft and translucent, about 5 to 10 minutes.
  • Add the black beans and chilli beans, the taco seasoning. and mushrooms. Lower the heat to medium, and cook about 10 more minutes, until mushrooms are soft. If the mixture seems to thick, you might want to add a little water.
  • Meanwhile, cook a large pot of salted water till water comes to a boil. Add the pasta, and cook until al dente, about 7-10 minutes.
  • Drain the pasta and place in a large bowl. Add the sauce, and stir to combine. Sprinkle with the cheese and stir in till cheese is melted .
  • Enjoy!.

Nutrition Facts : Calories 645.1, Fat 13.8, SaturatedFat 5, Cholesterol 72, Sodium 368.3, Carbohydrate 91.8, Fiber 17.2, Sugar 3.3, Protein 44.2

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From lowcarbmaven.com


KETO TAMALE PIE (MEXICAN CORNBREAD CASSEROLE) - LOW CARB MAVEN
2021-06-05 Method: Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan. Top the batter with the taco meat and bake for 35-40 minutes. Add the remaining cheddar cheese and return to the oven until melted. Let the taco bake cool for 5-10 minutes before serving.
From lowcarbmaven.com


LOW CARB TACO CASSEROLE (DINNER IN AN HOUR!) - EASY LOW CARB
2021-04-22 Preheat oven to 350°F. Brown beef and onion until no pink remains. Drain fat. Stir in taco seasoning, water, and salsa. Bring to a boil, reduce to a simmer and cook until liquid has evaporated. In a separate saucepan, cook cauliflower rice, bell peppers, cumin and jalapeno in a little bit of oil until softened.
From easylowcarb.com


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