Fiesta Casserole
I served this casserole with green beans and cauliflower sautéed in butter in the skillet I used to fry the meat. I seasoned the cauliflower with chili powder, cumin, dill weed, and garlic salt. // Casserole: THM:S, low carb, gluten/egg/nut free
Serves: 16-18
  • 3 lb. ground beef
  • 1 med. onion, chopped
  • 2 tsp. each chili powder, cumin, garlic powder, paprika
  • 1½ tsp. salt
  • -
  • 2 c. cottage cheese
  • 1 c. shredded cheddar cheese
  • ½ c. half and half
  • 2 tsp. each cilantro, dill weed, nutritional yeast
  • -
  • 1 10-oz. can diced tomatoes with green chilies, drained
  • 1 6-oz. can black olives, drained, sliced
  • -
  • Additional shredded cheddar cheese for topping
  1. Cook the ground beef in a large skillet. Drain it well and chop it fine, then return it to the skillet. Add the chopped onion and seasonings and stir to combine. Divide the meat into the bottom of a greased 9"x13" pan and a greased 8"x8" pan.
  2. Mix the cottage cheese, shredded cheddar, half and half, and seasonings together with a hand mixer. (This breaks down the cottage cheese without making it too runny.) Spread the mixture over the meat in both pans.
  3. Drain the tomatoes and olives very well, slice the olives, and divide these veggies over the cottage cheese mixture in both pans.
  4. Bake at 350* for 30-35 minutes or until the casseroles are hot and bubbly. During the last ten minutes of baking, sprinkle the top of both pans with shredded cheddar cheese to melt. (You'll probably need to remove the casseroles from the oven to do this, just sayin'.) I like to add enough cheese that I don't quite cover the tomatoes and olives, a) so as not to obscure the beautiful vegetables (well, olives are actually a fruit), and b) so as not to totally overdo the cheese. Once the casseroles are hot and the cheese is melted, let them cool on the counter for 10 minutes before serving to solidify. Eat 'em plain or top with sour cream and salsa.
Recipe by Briana Thomas at