Keto Mexican White Trash Casserole

Overview

• Prep time: ~15 minutes

• Cook time: ~30–35 minutes

• Servings: 6–8

• Net carbs: ~4–6g per serving (depends on brands)

Ingredients

Meat & Base

• 1½ lb ground beef (80/20 or 85/15)

• 1 small onion, finely diced (optional; omit or reduce for stricter keto)

• 2 cloves garlic, minced

Seasoning

• 1½ tbsp taco seasoning (keto/low-carb; or DIY below)

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp smoked paprika (optional but recommended)

• ¼ tsp cayenne (optional heat)

Creamy Layer

• 8 oz cream cheese, softened

• ½ cup sour cream

• ½ cup heavy cream

Veggies (all optional but common)

• 1 cup cauliflower rice (fresh or frozen, squeezed dry)

• ½ cup diced green chilies (canned, drained)

• ¼–½ cup sliced jalapeños (fresh or pickled)

• ¼ cup diced bell pepper (very optional; adds carbs)

Cheese Topping

• 2 cups shredded cheddar or Mexican-blend cheese

• ½ cup shredded mozzarella (for extra melt)

Optional Toppings (after baking)

• Chopped cilantro

• Green onions

• Sliced avocado

• Extra sour cream

Optional DIY Keto Taco Seasoning

Mix:

• 1 tbsp chili powder

• 1 tsp cumin

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp oregano

(No sugar, no cornstarch.)

Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a 9×13 casserole dish (or similar).

2. Brown the Meat

• In a large skillet over medium-high heat:

  • Add ground beef and onion.

  • Cook until fully browned.

  • Drain excess grease if needed (leave a little for flavor).

• Add garlic, taco seasoning, salt, pepper, paprika, and cayenne.

• Cook 1–2 minutes until fragrant.

3. Make It Creamy

• Lower heat to medium-low.

• Add:

  • Cream cheese (cubed)

  • Sour cream

  • Heavy cream

• Stir until fully melted and smooth.

4. Add Veggies

• Stir in:

  • Cauliflower rice

  • Green chilies

  • Jalapeños

  • Bell peppers (if using)

• Simmer 3–5 minutes until everything is well combined and thick.

5. Assemble

• Transfer mixture to prepared casserole dish.

• Spread evenly.

• Top with shredded cheddar and mozzarella.

6. Bake

• Bake uncovered for 25–30 minutes, until bubbly and lightly browned on top.

• Optional: broil 2–3 minutes at the end for a crispier cheese layer.

7. Rest & Serve

• Let rest 5–10 minutes before slicing.

• Add toppings if desired.

Tips & Variations

• Extra trashy: Add ½ cup crushed pork rinds mixed into the beef layer.

• Spicier: Use pepper jack cheese or add hot sauce to the cream layer.

• Chicken version: Swap beef for shredded rotisserie chicken.

• Meal prep: Keeps 4–5 days in the fridge; reheats very well.

• Freezer friendly: Assemble unbaked, freeze, then bake from thawed.