Keto Tex Mex Casserole
We created this keto tex mex casserole as a way to enjoy liver more often! This versatile casserole is delicious with liver or with ground hamburger.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 servings
- 1 Pound Liver cooked
- 1 Serrano Pepper
- 1 Package Riced Cauliflower 16oz (thawed)
- 4 Oz Cream Cheese softened
- ½ Cup Sour Cream warmed
- 2 Cup Shredded Pepper Jack Cheese
- 7 Oz Mild Green Chiles diced
- 1 Tsp Sea Salt
Preheat your oven to 350 degrees.
Prepare a 9x9 baking dish by lightly greasing it with coconut oil.
Cook liver in a tablespoon of avocado oil. Remove from heat and cool.
Thaw riced cauliflower by placing it in the microwave on half power for 4-6 minutes or until thawed but not hot.
In your food processor, combine liver and chunks of the serrano pepper. Pulse the mixture until chopped and then puree mixture together.
In a large mixing bowl mix together warmed cream cheese and sour cream. Then stir in all remaining ingredients, saving your shredded cheese for last.
Optional: Top casserole with additional shredded cheese.
Bake at 350 degrees for 40 minutes or until casserole is hot in the middle.
Warmed cream cheese & sour cream mix better but not if your cauliflower is still frozen! If you decided not to thaw your cauliflower, mix the creamy ingredients, salt and chili’s together first and then stir in the cauliflower and liver. You’ll also need to bake it 20-30 additional minutes.
NOTE: Nutrition facts are estimates. I recommend you use Cronometer and log your specific ingredients for this recipe!
Calories: 239kcal | Carbohydrates: 5g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 698mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9970IU | Vitamin C: 4.2mg | Calcium: 272mg | Iron: 3mg