Description
A delicious low-carb Mexican casserole that is perfect for those following a keto diet.
Ingredients
Scale
- 1 pound ground beef
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup cauliflower rice
- 2 large eggs
- 1 cup sour cream
- 1/2 cup sliced black olives
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, cook ground beef over medium heat until browned.
- Add bell peppers, onion, garlic powder, cumin, and chili powder; sauté until tender.
- Stir in diced tomatoes and cauliflower rice; mix well.
- In a bowl, beat eggs and sour cream, then combine with the beef mixture.
- Transfer to a greased baking dish, top with shredded cheddar cheese and olives.
- Bake for 30-35 minutes until cheese is bubbly and golden.
Notes
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg