Mexican Casserole

Mexican Casserole

Dec 17 2020



Serves 6

This super easy and clean dinner might become a classic over here because it was so successful.... I ended up using the leftover to make quesadillas the following day for lunch!!


  • 2 cups of cauliflower rice (I used raw)
  • 1 large yellow onion, cut in 2
  • 2 garlic cloves, crushed
  • 1lb of ground turkey (chicken, or beef works or even tofu to keep it vegetarian)
  • 1 16oz can of black beans
  • 2 cups of frozen corn
  • 2 tsp taco seasoning
  • 1 cup of Mexican cheese
  • 4 tbsp of avocado oil
  • Salt and pepper to taste
  • Toppings: more cheese, avocado, sour cream, cilantro, tortilla chips


Mince the onion and use half of it for the meat and the other half for the rice.

Sauté 1/2 of the onion with 2 tbsp of avocado oil for 5 minutes, add the meat and toss until cooked through. Add the taco seasoning until combined and transfer to a medium baking dish.

Cook the remaining onion with 2 tbsp of avocado oil and the garlic until fragrant, 5 minutes or so. Combine the cauliflower rice to it (depending if you use fresh of frozen cooking time will vary a bit) sauté with the rest of the taco seasoning for a couple  of minutes. You still want to have a crunch to it, don't overcook it because it will become mushy.

Rinse the black beans and corn and transfer to the dish on top of the meat and finish with the caulirice as the last layer.

Sprinkle some cheese and cook in the oven on 450 for 8-10 minutes until cheese is bubbly. If you want to make this ahead of time and reheat later, then I would leave it for 20 minutes in the oven.

Add on all the yummy toppings  and enjoy!!

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