Mexican Casserole - Low Carb Recipe
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
1 head cauliflower
1/2 white onion
1 red bell pepper diced
1 green bell pepper diced
1 jalapeno diced
1 teaspoon cumin
1 teaspoon chili powder
8 cherry tomatoes halved
1 1/2 cups cheese
1/2 white onion
1 red bell pepper diced
1 green bell pepper diced
1 jalapeno diced
1 teaspoon cumin
1 teaspoon chili powder
8 cherry tomatoes halved
1 1/2 cups cheese
Instructions
- Preheat oven to 350° F. Warm skillet over medium heat. Mix and cook onions, peppers, chili powder and cumin, stir every 2 minutes. You want to make sure the peppers roast. Once roasted remove from heat; set aside.
- Rice cauliflower and microwave for 3 minutes. Mix in 1 cup cheese and tomatoes. Mix the cauliflower mixture with the roasted pepper mix.
- Coat a 7" x 11.6" x 2" baking dish with cooking spray. Spread entire casserole mix into baking dish. Top with remaining cheese and baking for 30 minute to 35 minutes or until cheese is melted. Garnish to your liking.
Recipe Notes
Serving size: 1 Slice (Total recipe makes 12 servings)
Protein 4.56g, Cals 69.42, Carbs 4.50g, Fiber 1.67g, Sugar Alcohol 0.00g — NET CARBS: 2.83g
Protein 4.56g, Cals 69.42, Carbs 4.50g, Fiber 1.67g, Sugar Alcohol 0.00g — NET CARBS: 2.83g
