Keto Mexican Casserole Ground Beef

Your keto Mexican casserole ground beef sounds delicious! Here’s the recipe broken down into easy-to-follow steps:

Ingredients:

• Avocado oil spray
• 2 pounds ground beef
• 3 tablespoons diced green pepper
• 3 tablespoons diced red pepper
• 3 tablespoons diced yellow onion
• 4-ounce can diced jalapenos, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup salsa
• ¾ cup cottage cheese
• ¾ cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 cups shredded Colby Jack cheese
• ½ cup shredded cheddar cheese
• Optional toppings: additional shredded cheese, additional sour cream, diced tomatoes, sliced black olives

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Spray a 13×9 inch baking dish with avocado oil spray and set aside.
3. In a large skillet over medium-high heat, add the ground beef, diced peppers, diced onions, jalapenos, salt, and pepper.
4. Cook until the ground beef is no longer pink, breaking it up into small pieces as it cooks. Drain any excess fat.
5. While the beef is cooking, in a medium mixing bowl, combine salsa, cottage cheese, sour cream, chili powder, and cumin. Stir well to combine all the ingredients.
6. Add the salsa mixture to the drained ground beef mixture in the skillet. Stir to combine and heat over medium-high heat until the mixture is heated through.
7. Add shredded Colby Jack cheese to the skillet and stir until the cheese is melted and well combined with the beef mixture.
8. Transfer the ground beef mixture to the prepared 13×9 inch baking dish.
9. Sprinkle shredded cheddar cheese on top of the casserole.
10. Bake the casserole in the preheated oven for 30 minutes, or until it is heated through and the cheese is melted and bubbly.
11. Once done, remove the casserole from the oven and let it cool slightly before serving.
12. Optionally, top the casserole with additional shredded cheese, sour cream, diced tomatoes, and sliced black olives before serving, if desired.

Enjoy your flavorful and satisfying keto Mexican casserole ground beef!

Ingridient for keto mexican casserole ground beef

• Avocado oil spray
• 2 pounds ground beef
• 3 tablespoons diced green pepper
• 3 tablespoons diced red pepper
• 3 tablespoons diced yellow onion
• 4 ounce can diced jalapenos, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup salsa
• ¾ cup cottage cheese
• ¾ cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 cups shredded colby jack cheese
• ½ cup shredded cheddar cheese
• Optional toppings: additional shredded cheese, additional sour cream, diced tomatoes, sliced black olives

INSTRUCTIONS:

• 1. Pre-heat oven to 375 degrees.
• 2. Spray a 13×9 inch baking dish with avocado oil spray. Set aside.
• 3. In a large skillet over medium high heat, add ground beef, diced peppers, diced onions, jalapenos, salt and pepper.
• 4. Cook until ground beef is no longer pink, breaking up into small pieces as it cooks. Drain well.
• 5. While beef is cooking, in a medium mixing bowl, add salsa, cottage cheese, sour cream, chili powder, and cumin. Stir to combine ingredients.
• 6. Add salsa mixture to drained ground beef mixture. Stir to combine. Heat over medium high heat until mixture is heated through. Add shredded colby jack cheese. Stir and heat until cheese is melted.
• 7. Add ground beef mixture to prepared 13×9 inch pan.
• 8. Sprinkle shredded cheddar cheese on top of casserole.
• 9. Bake for 30 minutes or until casserole is heated through.
• 10. Top with additional shredded cheese, additional sour cream, diced tomatoes, and sliced black olives if desired.