Easy Keto Mexican Casserole Lara Clevenger Instructions. preheat oven to 350 degrees f. spray a 8 inch square baking dish with cooking spray and set aside. in a large skillet over medium heat, heat oil. add ground beef, onion and jalapeno and cook, breaking up meat with a wooden spoon, for 5 6 minutes or until browned. Instructions. preheat oven to 400 degrees f. lightly spray a 2 quart casserole dish with olive oil and set it aside. heat a large nonstick skillet over medium high heat. lightly spray with oil. add the ground beef to the skillet. season with salt, pepper, garlic powder, onion powder and italian seasoning.
Easy Keto Mexican Casserole Lara Clevenger Hi, i’m lara, a registered dietitian and personal trainer with a passion for food and travel. Preheat your oven to 350°f and grease your casserole dish with cooking spray. in a large skillet over medium high heat, cook the ground beef or turkey until browned. drain the excess fat. add in the bell pepper, green onions, and green chiles to the skillet. sauté until the vegetables are tender. First, we’ll cook the ingredients for the ground beef filling: in a skillet over medium heat, brown the ground beef with the minced garlic, salt, and pepper. once the beef is browned, add the canned tomatoes and remaining spices. reduce the heat to low, cover, and simmer for about 10 minutes. transfer to a 9x13 baking pan. Stir to combine and turn off the heat. step 2. in a small bowl, whisk together 2 eggs, ½ cup heavy cream, ¾ tsp cumin, salt, and freshly ground pepper to taste. set aside. step 3. spray an 8 inch square baking pan with avocado oil. then, transfer 2 chopped roasted poblano peppers to the pan. spread evenly.
Easy Keto Mexican Casserole Lara Clevenger First, we’ll cook the ingredients for the ground beef filling: in a skillet over medium heat, brown the ground beef with the minced garlic, salt, and pepper. once the beef is browned, add the canned tomatoes and remaining spices. reduce the heat to low, cover, and simmer for about 10 minutes. transfer to a 9x13 baking pan. Stir to combine and turn off the heat. step 2. in a small bowl, whisk together 2 eggs, ½ cup heavy cream, ¾ tsp cumin, salt, and freshly ground pepper to taste. set aside. step 3. spray an 8 inch square baking pan with avocado oil. then, transfer 2 chopped roasted poblano peppers to the pan. spread evenly. Add the ground beef to a large casserole dish with the riced cauliflower. return the pan to the stovetop and add the olive oil. once hot, add the peppers. cook for 2 3 minutes, stirring often, until just starting to blister. add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Drain grease off ground beef. add the taco seasoning (taco packet or homemade taco seasoning (scroll down for recipe) and cauliflower rice. simmer taco meat and rice on medium heat for 10 15 minutes. prepare the cheese sauce by adding the heavy cream, butter, cream cheese, shredded cheese, salt and rotel to a small sauce pan.
Comments are closed.