Mexican Keto Casserole Rounds


  • 1 lb. ground beef
  • 1 tbsp. olive oil
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Salt and pepper to taste
  • 1/4 cup water
  • 1/2 cup salsa
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 large zucchini, cut into 1/4 inch rounds
  • 1 large yellow squash, cut into 1/4 inch rounds


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the ground beef and cook until browned, stirring occasionally.
  4. Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine.
  5. Pour in the water and salsa, and stir to combine.
  6. Cook for an additional 5-7 minutes, or until the liquid has reduced and the beef mixture is thickened.
  7. Remove the skillet from the heat and stir in the shredded cheddar cheese and chopped cilantro.
  8. Place the zucchini and yellow squash rounds on a baking sheet lined with parchment paper.
  9. Spoon a small amount of the beef mixture onto each zucchini and yellow squash round.
  10. Bake in the preheated oven for 10-15 minutes, or until the zucchini and yellow squash are tender and the beef mixture is bubbly.
  11. Remove from the oven and let cool for a few minutes before serving.

Enjoy your delicious Mexican Keto Casserole Rounds!

Article Categories:
Keto Recipes

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