The Second Best Mexican Casserole: Low Carb Edition

The Second Best Mexican Casserole: Low Carb Edition

September 09, 2022 2 min read

We're well aware that low-carb Mexican casseroles tend to taste a little...iffy. It's no surprise, really. Most of the "regular" recipes call for carb-heavy ingredients like tortillas that taste, well, incredible!

Alas, these traditional ingredients also put the kibosh on our low carb adventures.

With that in mind, we embarked on a year-long quest to create The Best Mexican Casserole, carb or no carb.

Unfortunately, we failed.

This recipe is not the best Mexican casserole in human history. But second-best is still worth bragging about!!

We're using our famous pork rind tortilla recipe here to help compensate for the loss of that tortilla texture. You're gonna love the juicy beef, full-flavored cheese, and other accouterments that we stuff into our enchiladas-alternatives.

If taking the silver medal means eating fewer carbs, we'll bite right in!


Pork Rind Tortillas

Casserole Filling

  • 2 cups shredded beef, cooked
  • 1 small onion, chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 4 1/2 cups green chiles, finely diced
  • 2 cups tomatoes, chopped (reserve 1 cups for topping)
  • 1 cup pinto beans, finely diced
  • 1 cup sweetcorn
  • 1 tbsp tomato ketchup
  • 4 tbsp water
  • 1 cup cheddar cheese
  • 2 cups lettuce, shredded for topping


Pork Rind Tortilla

  1. In a large mixing bowl, mix all of the ingredients together until combined.
  2. In a large non-stick pan, melt coconut oil (you can also use butter here) over medium-high heat.
  3. Once the pan is sizzling, pour 1/4 cup of batter for each tortilla.
  4. Flip your tortilla once golden brown underneath and small bubbles start to form on the top of the batter.
  5. Cook for 2 minute on each side until golden.
  6. Set aside each tortilla on a plate. Repeat steps until all of the batter is gone.

Mexican Casserole

  1. Wipe out your frying pan for the tortillas and place back on medium-high heat.
  2. Once sizzling, add cooked shredded beef and onion to frying pan.
  3. Fry the mixture for 3 minutes, then reduce the heat to medium.
  4. Add the chili powder, cumin, chiles, 1 cup of tomatoes (reserving 1 cup for later), pinto beans, sweetcorn, ketchup, and water to the beef and onions.
  5. Simmer for 10 minutes and then remove from heat once meat is fully cooked and ingredients have absorbed all of the goodness!
  6. While the casserole mixture is simmering, move your oven rack to the top and turn on broiler to high.
  7. Lay the tortillas flat and add casserole mixture to the top
  8. Roll up tortillas into enchiladas and pack tight into 9x12" casserole dish.
  9. Sprinkle casserole dish with cheddar cheese
  10. Carefully broil until cheese is melted and slightly browned, usually around 4-5 minutes.
  11. Remove from oven and top with tomatoes & lettuce
  12. Serve hot!


45 minutes


4 servings