An easy, low carb and gluten free version of a family favorite. This burrito casserole is quick and easy plus it has enough flavor to kick your Tex-Mex cravings to the curb!
Course Light Dinner/Lunch, Low Carb Main
Cuisine Southwestern, Tex-Mex
Keyword burrito, Casserole
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 1
Calories 481kcal
Author Katherine Peters
Ingredients
1/3poundground beef,lean -90/10 is good
1/2teaspoonchili powder,more to taste
1/2teaspooncumin powder, more to taste
4black olives, sliced
1/4cupchicken broth
Zucchini, shaved in 6 wide strips with a vegetable peeler - about an ounce
1ounceMexican blend cheese, grated
1/2ouncecream cheese
1tablespoonsour cream
1tablespoongreen chiles, canned - or saute fresh jalapeno for more kick
Oil, to grease the pan
Salt, to taste
Squeeze of lime juice, optional
Instructions
Sprinkle the ground beef with salt and brown in a heavy saucepan until done.
Mix in the cumin, chili powder, and black olives - taste and add more salt if needed.
Squeeze the lime over the top and set aside.
Steam the zucchini in the chicken broth for 1-2 minutes until just tender and pliable.
Drain and add a layer of the zucchini (2 slices) to your microwave safe baking pan. No need to reserve the chicken broth.
Top with half the meat mixture.
sprinkle with some of the grated cheese.
Repeat layers, ending with zucchini and reserving some of the grated cheese for the top.
Heat the cream cheese until very soft and then stir in the sour cream to blend.
Spoon over the top layer of zucchini and sprinkle with the remaining grated cheese.
Microwave for 2 minutes, or until heated through.
Let stand a minute or two to firm up before removing it from the baking dish - or eat it right out of the dish!
Notes
You can bake this at 350F in a regular oven. Bake until hot.