A Tex-Mex style casserole packed with bell pepper, green onion, cilantro, and jalapeno, then topped with cheddar cheese. Great served with sour cream.


Casserole Ingredients

  • 1 ¼ pounds ground beef 
  • 1 large egg 
  • 1 ½ teaspoons ground cumin 
  • ½ teaspoon garlic powder 
  • 2 teaspoons dried oregano 
  • 1 ½ teaspoons salt 
  • ½ teaspoon black pepper

Food Processor Ingredients

½ medium red bell pepper 
3 stalks green onion 
1 medium jalapeno 
¼ cup packed cilantro 
2 tablespoons olive oil


  • 4 ounces shredded cheddar cheese

*Don’t over-process the vegetables in the food processor. You want them to add color and texture to the casserole.

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 592.65 Calories, 42.23g Fats, 3.13g Net Carbs, and 47g Protein.