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.
