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    Home » Recipes » Mexican Cauliflower Rice Casserole

    Mexican Cauliflower Rice Casserole

    Published: Jan 8, 2018 · Modified: Oct 14, 2021 by Sherri · This post may contain affiliate links · 4 Comments

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    This Mexican Cauliflower Rice Casserole is a simple, healthy, meatless, one pot meal. Top with any of your favorite toppings such as cilantro, avocado, etc.

    Overhead view of Mexican Cauliflower Rice Casserole in a stainless steel pan

     

    There has been a big Mexican food craving going on for me lately.  Literally have had many varieties several times a week and this is a great alternative to my favorite rice bowl.

    I have also been keeping frozen cauliflower rice on hand for an added healthy veggie idea.  So when I came across this recipe, I had to give it a try.

    I used to Pomi boxed tomatoes because they seem to mask the “cauliflower” flavor a little better for those with pickier tastebuds in my house.

    bag of green giant cauliflower rice and Pomi strained tomatoes on a counter

    Mexican Cauliflower Rice Casserole in a stainless steel pot

    I love one-pot meals like this too! Using a stainless steel dutch oven or cast iron dutch oven, simply sauté the onion, garlic and red bell pepper on the . Then add in the other ingredients and top with cheese. Then bake for 30 minutes.

    You can even add some more of your favorite toppings too. Cilantro, onion, avocado, black olives.  I even added a few crumbled up corn chips to my bowl!

    It’s a perfect low carb meal if you are looking for something new to add to your weekly menu.

    Note: You can eliminate the cheese and/or use 3 egg whites as well if you would like fewer calories.  Also, feel free to use a tablespoon of taco seasoning in lieu of the cumin and chili powder alone.

    closeup of a spoonful of Mexican Cauliflower Rice Casserole in a stainless steel pan

     

    Top view of Mexican Cauliflower Rice Casserole in a stainless steel pan

    How to Make Mexican Cauliflower Rice Casserole

    Preheat the oven to 350ºF.

    Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the garlic, onion, and bell pepper and until tender, about 10 minutes.

    Add the cumin, chili powder, tomatoes, and cauliflower rice.

    Stir to combine well.

    Bring to a slow boil, then cover and lower the heat for about 8 to 10 minutes.

    Once all the veggies are tender, add in the beaten eggs.

    Stir well to make sure the eggs are well incorporated throughout the vegetables.

    Top with cheese

    Place in the oven to bake for 30 minutes at 350ºF.

    ENJOY!!

    Try these other Mexican recipes too:

    Turkey Taco Balls

    Chicken Enchiladas

    Mexican Zucchini Boats

    Barbacoa Beef Recipe

    Mexican Chicken Zucchini Skillet

    a clickable button that says More Delicious Recipes

     

    Overhead view of Mexican Cauliflower Rice Casserole in a stainless steel pan

    Mexican Cauliflower Rice Casserole

    This Mexican Cauliflower Rice Casserole is a simple, healthy, meatless, one pot meal. Top with any of your favorite toppings such as cilantro, avocado, etc.
    4 from 1 vote
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    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 144kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion chopped
    • 1 red bell pepper diced
    • 1 clove garlic minced
    • 2 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 26.5 oz box chopped tomatoes
    • 3 eggs beaten
    • 1 pound cauliflower rice
    • 1 cup of light shredded cheddar cheese
    • ENJOY!!

    Instructions

    • Preheat the oven to 350ºF.
    • Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the garlic, onion, and bell pepper and until tender, about 10 minutes.
    • Add the cumin, chili powder, tomatoes and cauliflower rice.
    • Stir to combine well.
    • Bring to a slow boil, then cover and lower the heat for about 8 to 10 minutes.
    • Once all the veggies are tender, add in the beaten eggs.
    • Stir well to make sure the eggs are well incorporated throughout the vegetables.
    • Top with cheese
    • Place in the oven to bake for 30 minutes at 350ºF.

    Nutrition

    Calories: 144kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    Adapted from Detoxinista

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    Filed Under: Healthy Recipes, Recipes

    Reader Interactions

    Comments

    1. Jeri BitneyJ

      January 17, 2018 at 9:12 pm

      4 stars
      I enjoyed this far more than I thought I would. It was very tasty, and I look forward to making it over and over.

      As usual, I added nearly twice as much cheese as it called for. I’m from Wisconsin. I can’t help it.

      Reply
    2. Jeri Bitney

      January 12, 2018 at 6:18 pm

      FYI: the cauliflower rice was left out of the printable recipe.

      Reply
      • Sherri

        January 12, 2018 at 7:35 pm

        Oops! Thanks so much for letting me know 🙂

        Reply
        • Jeri Bitney

          January 12, 2018 at 7:55 pm

          You’re welcome! Thank you for responding so quickly.

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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