A Tex-Mex style casserole packed with bell pepper, green onion, cilantro, and jalapeno, then topped with cheddar cheese. Great served with a dollop of sour cream, or even extra jalapeno if you can handle the heat! If you love Mexican flavors, and meatloaf, then this recipe will be one you enjoy too.
To make this meal fast we used a food processor, but you could also chop everything by hand if you don’t happen to have one. You want the vegetables to be a chunky, colorful, and flavor-packed edition to the casserole. Not a puree!
Yields 4 servings of Tex Mex Casserole
The Preparation
Casserole Ingredients:
- 20 ounces ground beef (80/20)
- 1 large egg
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Food Processor Ingredients:
- 1/2 medium red bell pepper
- 3 medium green onion
- 1 medium jalapeno pepper
- 1/4 cup fresh cilantro
- 2 tablespoons olive oil
Topping:
- 4 ounces cheddar cheese, shredded
The Execution
1. Preheat oven to 350F. Cut the stems off the red pepper and jalapeno. Scrape out the seeds if you do not like things spicy. Add the red pepper, green onion, jalapeno, cilantro, and olive oil to a food processor. Pulse until you have a finely diced mixture.
2. In a mixing bowl, combine casserole ingredients with the food processor ingredients. Mix well with your hands then press into a casserole dish.
3. Sprinkle cheddar cheese over the top.
4. Bake for 30 minutes, then broil for another 5 minutes to brown the cheese on top. Allow to cool for 10 minutes before serving.
This makes a total of 4 servings of Tex Mex Casserole. Each serving comes out to be 568 calories, 46g fats, 3g net carbs, and 33.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 20 ounce ground beef (80/20) | 1440 | 113.4 | 0 | 0 | 0 | 97.4 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 1/2 teaspoon cumin | 12 | 0.7 | 1.4 | 0.3 | 1 | 0.6 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 2 teaspoon dried oregano | 7 | 0.1 | 1.9 | 1.2 | 0.7 | 0.3 |
| 1 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/2 medium red bell pepper | 18 | 0.2 | 3.5 | 1.2 | 2.3 | 0.6 |
| 3 medium green onion | 14 | 0.1 | 3.3 | 1.2 | 2.1 | 0.8 |
| 1 medium jalapeno pepper | 4 | 0.1 | 1 | 0.4 | 0.6 | 0.1 |
| 1/4 cup fresh cilantro | 1 | 0 | 0.2 | 0.1 | 0 | 0.1 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 4 ounce cheddar cheese | 458 | 37.8 | 3.5 | 0 | 3.5 | 25.9 |
| Totals | 2280 | 184.6 | 16.9 | 4.8 | 12.1 | 133 |
| Per Serving (/4) | 570 | 46.1 | 4.2 | 1.2 | 3 | 33.2 |
Tex Mex Casserole
Ingredients
Casserole Ingredients
- 20 ounce ground beef (80/20)
- 1 large egg
- 1 ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
Food Processor Ingredients
- ½ medium red bell pepper
- 3 medium green onion
- 1 medium jalapeno pepper
- ¼ cup fresh cilantro
- 2 tablespoon olive oil
Topping
- 4 ounce cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cut the stems off the red pepper and jalapeno. Scrape out the seeds if you do not like things spicy. Add the red pepper, green onion, jalapeno, cilantro, and olive oil to a food processor. Pulse until you have a finely diced mixture.
- In a mixing bowl, combine casserole ingredients with the food processor ingredients. Mix well with your hands then press into a casserole dish.
- Sprinkle cheddar cheese over the top.
- Bake for 30 minutes, then broil for another 5 minutes to brown the cheese on top. Allow to cool for 10 minutes before serving.
Thanks for posting! Just made this. Looked into the pantry and did not have some ingredients but decided to make the most of it.
– I used red onions and browned them first in a pan.
– I did not have red bell peppers.
– I did not have Jalapeno peppers but I do not like them anyway so that is good. I added Hatch green chile and red cayenne pepper powders instead
– I added chooped green chiles (yes, I love me some fresh Hatch green chiles, lol) a6b92bd53.jpg
– I also used dried cilantro since I did not have fresh
– I did not have Cheddar cheese so I used fresh (grated) Mozzarella instead
I was concerned it would be under-salted and over-peppered but it surprisingly turned out great and tastes so yummo!
Attached is a before and and an after pic.
https://uploads.disquscdn.c… https://uploads.disquscdn.c…
I’m really happy to hear you modified it to fit your likes/needs. It looks awesome!
Made this and sadly forgot in the oven for “5 minutes” more as I wasn’t sure it was fully cooked. Then forgot allllll about it as I didn’t put the timer back on. Will try again.
I hope you enjoyed it either way 😀
Made this for the first time tonight and we LOVED it! I did use a combo of cheddar and monterey jack cheeses on top and added in 1 TBLS of tomato paste in the recipe before baking. My husband said it’s definitely a keeper. This is now in our Keto recipe rotation.
I’m super happy to hear you guys enjoyed it. A bit of tomato paste sounds like a great addition, too!
Just made this with some cauliflower Spanish rice. Fantastic!
Very happy to hear you liked it! That Spanish cauliflower rice sounds like a perfect side for it, too 😋