Keto Anti-Inflammatory Mexican White Trash Casserole is a low-carb comfort food bake that combines bold Mexican-inspired flavors with nutrient-dense, anti-inflammatory ingredients. Despite the playful name, this dish is designed to be wholesome, balancing protein, healthy fats, and fiber while avoiding refined carbs, sugars, and inflammatory seed oils when possible. It is creamy, cheesy, spicy, and deeply satisfying while still fitting a ketogenic lifestyle.
The base of this casserole is usually ground turkey or ground beef, both of which provide high-quality protein and essential nutrients. For an anti-inflammatory twist, leaner meats like turkey or grass-fed beef are often preferred. The meat is seasoned with turmeric, cumin, paprika, garlic, and chili powder, which not only enhance flavor but also offer natural anti-inflammatory benefits.
Vegetables play an important role in adding fiber, antioxidants, and texture. Ingredients like cauliflower rice, bell peppers, onions, and spinach help bulk up the casserole without adding excess carbs. Cauliflower rice replaces traditional rice, making the dish keto-friendly while still giving it a hearty, comforting feel.
The creamy layer is made using cream cheese, sour cream, and shredded cheese, creating a rich and satisfying texture. To keep it more anti-inflammatory, avocado oil or olive oil can be used instead of processed oils, and full-fat dairy is preferred for better satiety and stable blood sugar response. Spices like cumin, oregano, and turmeric add depth while supporting overall wellness.
Overall, Keto Anti-Inflammatory Mexican White Trash Casserole is a one-pan meal that is perfect for meal prep, family dinners, or leftovers. It is filling, flavorful, and easy to customize with toppings like avocado, cilantro, or jalapeños. This dish proves that comfort food can still be healthy, low-carb, and nutrient-rich.
Ingredients
- 500g ground turkey or beef (preferably grass-fed)
- 2 cups cauliflower rice
- 1 cup bell peppers, chopped
- 1 small onion, diced
- 2 cups spinach, chopped
- 3 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp olive oil or avocado oil
- Optional toppings: avocado, cilantro, jalapeños
Instructions
- Preheat oven to 190°C (375°F).
- Heat oil in a pan and cook ground meat until browned.
- Add onion, garlic, bell peppers, and spices, and sauté until softened.
- Stir in cauliflower rice and spinach, cooking until slightly tender.
- Mix in cream cheese and sour cream until creamy and well combined.
- Transfer mixture to a baking dish and top with shredded cheese.
- Bake for 15–20 minutes until cheese is melted and bubbly.
- Garnish with optional toppings and serve hot.
Nutrition Facts (Per Serving, 6 servings total)
- Calories: ~430 kcal
- Protein: ~30 g
- Fat: ~32 g
- Net Carbs: ~6 g
- Fiber: ~2–3 g
- Sugar: ~3 g
