Low Carb Mexican Casserole
yield: 8
total time: 45 minutes
Ingredients
- 2 tablespoons avocado oil divided
- 1/2 yellow onion chopped
- 12 ounces chorizo crumbled
- 6 cups cauliflower rice
- 3 garlic cloves pressed
- 1 cup baby portabella mushrooms chopped
- 1 cup zucchini chopped
- 14 1/2 ounces fire roasted diced tomatoes can of
- 2 chipotle peppers in adobo
- 2 tablespoons adobo sauce
- 2 cups mexican blend cheese shredded
- salt
- pepper
- sour cream optional
- cheese optional
- salsa optional
- hot sauce optional
Nutrition
- Calories : 430 calories
- Carbohydrate : 14 grams
- Cholesterol : 80 milligrams
- Fat : 33 grams
- Fiber : 4 grams
- Protein : 22 grams
- SaturatedFat : 14 grams
- Sodium : 1950 milligrams
- Sugar : 5 grams
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