Mexican Keto Casserole Rounds are a delicious and low-carb twist on traditional Mexican flavors. This recipe uses slices of zucchini or eggplant as the base instead of traditional tortillas or chips. Here’s how to make them:
Ingredients:
For the Casserole Rounds:
- 2 medium zucchinis or eggplants, sliced into rounds (about 1/4 inch thick)
- 1 pound ground beef or ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup sugar-free tomato sauce or salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar or Mexican cheese blend
- Chopped fresh cilantro or green onions for garnish (optional)
For the Avocado Topping (optional):
- 1 ripe avocado, mashed
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis or eggplants into rounds, about 1/4 inch thick. Place them on a baking sheet lined with parchment paper, and lightly salt them. Let them sit for about 10 minutes to release some moisture.
- Blot the zucchini or eggplant rounds with paper towels to remove excess moisture.
- Arrange the rounds in a single layer on the baking sheet and bake in the preheated oven for about 10-12 minutes to soften them. This step will help prevent the casserole from becoming too watery.
- In a large skillet, cook the ground beef or turkey over medium heat until browned and cooked through. Drain any excess fat.
- Add the chopped onion, minced garlic, and diced bell pepper to the skillet with the cooked meat. Cook for 3-4 minutes until the vegetables are softened.
- Stir in the sugar-free tomato sauce or salsa, chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Simmer for a few minutes until the sauce is heated through and the flavors meld.
- In a greased 9×13-inch baking dish, arrange a layer of the baked zucchini or eggplant rounds.
- Spoon half of the meat and vegetable mixture over the zucchini or eggplant.
- Sprinkle half of the shredded cheese over the meat layer.
- Repeat the layers with the remaining zucchini or eggplant, meat mixture, and cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and lightly golden on top.
- While the casserole is baking, you can prepare the avocado topping by mashing the ripe avocado in a bowl, adding lime juice, salt, and pepper to taste.
- Serve the Mexican Keto Casserole Rounds hot, garnished with chopped cilantro or green onions if desired, and a dollop of the avocado topping if you like.
These casserole rounds are perfect for anyone following a ketogenic or low-carb diet while still craving the flavors of Mexican cuisine. Feel free to customize the recipe with your favorite keto-friendly ingredients.
