Mexican Low-Carb Casserole

If you are eating low-card, try this tasty Mexican casserole recipe that uses cauliflower rice and your favorite cheese. Garnish as you like.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 160 Calories

Ingredients

• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1 green bell pepper, diced
• 1 ½ cups shredded Cheddar cheese, divided
• 8 cherry tomatoes, halved
• cooking spray
• 1 teaspoon cumin
• 1 head cauliflower, broken into florets
• ½ white onion
• 1 jalapeno, diced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.

Step 2

Pulse cauliflower florets in a food processor until chopped into rice-sized pieces. Transfer riced cauliflower to a microwave-safe bowl.

Step 3

Warm a skillet over medium heat. Add red and green bell pepper, onion, jalapeno pepper, chili powder, and cumin. Cook, stirring every 2 minutes, until peppers are soft and roasted, 5 to 10 minutes. Remove from heat.

Step 4

Cook cauliflower rice in the microwave for 3 minutes. Stir in tomatoes and 1 cup shredded Cheddar cheese. Add bell pepper mixture and stir to combine.

Step 5

Spread cauliflower mixture into the prepared baking dish. Top casserole with remaining Cheddar cheese.

Step 6

Bake casserole in the preheated oven until melted, 30 to 35 minutes.