Mexican “Rice” Casserole

Mexican “Rice” Casserole

Makes 4 servings

Calories: 333; Fat: 18g; Total Carbs: 11g; Fiber: 5g; Net Carbs: 6g; Protein: 31g


  • 2 container (3.5 cups ea.), Birdseye Cauliflower Rice
  • 16 oz 90/10 Ground Beef
  • 3 oz Sharp Cheddar
  • 2 TBSP Canned Diced Jalapeños
  • 1/2 cup My Brothers Salsa Fire Roasted (Any would be fine this is what I used to figure the nutrition info)
  • 1/4 cup, chopped, Onions, raw
  • To taste: Cumin, Garlic Powder, Onion Powder, Salt and Pepper


  1. Preheat oven to 400 F.
  2. Microwave the frozen Cauliflower Rice for 7 minutes.
  3. Brown the hamburger meat in a large skillet.
  4. Add onions and sauté until translucent.
  5. Add seasonings, cheese, salsa and diced jalapeños.
  6. Mix to combine.
  7. Transfer into an oven safe baking dish sprinkle with additional cheese if desired.
  8. Cook for 10 to 15 minutes to warm through.
  9. Serve with sliced avocado and sour cream.

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