We're well aware that low-carb keto casseroles tend to taste a little...iffy. It's no surprise, really. Most of the "regular" recipes call for carb-heavy ingredients like tortillas that taste, well, incredible! Although there are also some other alternatives that use coconut flour or almond flour, achieving that dreamy taste is always a challenge.

Alas, these traditional ingredients also put the kibosh on our low carb, keto adventures.

With that in mind, we embarked on a year-long quest to create The Best Mexican Pork Rind Casserole, carb or no carb.

Unfortunately, we failed.

This recipe is not the best Mexican casserole dish in human history. But second-best is still worth bragging about!!

It’s a simple, one-pot dish made with pork rinds that is sure to please even the pickiest of eaters. And, it’s a great way to use up and enjoy those leftover pork rinds as a whole family!

We're using our famous pork rind tortilla recipe here to help compensate for the loss of that tortilla texture while keeping the net carbs low. You're gonna love the juicy beef, full-flavored cheese, and other accouterments that we stuff into our enchiladas-alternatives.

If taking the silver medal means eating fewer carbs, we'll bite right in! And this easy yet delicious recipe will surely change your mind about cooking keto dishes.

RECIPE INGREDIENTS

Pork Rind Tortillas

• 1 cup Hatch Chile Pork Rinds or Pasilla Chili Cheese Pork Rinds, crushed
• 1 cup water
• 2 eggs
• 2 tbsp half and half
• 1 tbsp coconut oil or butter

Pork Rind Casserole Filling

• 2 cups shredded beef, cooked
• 1 small onion, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 4 1/2 cups green chiles, finely diced
• 2 cups tomatoes, chopped (reserve 1 cups for topping)
• 1 cup pinto beans, finely diced
• 1 cup sweetcorn
• 1 tbsp tomato ketchup
• 4 tbsp water
• 1 cup cheddar cheese
• Salt & pepper for flavor depending on your choice
• 2 cups lettuce, shredded for topping

RECIPE DIRECTIONS

Pork Rind Tortilla

1. In a large mixing bowl, mix crushed pork rinds and all the other ingredients together until combined.
2. In a large non-stick pan, melt coconut oil (you can also use butter here) over medium-high heat.
3. Once the pan is sizzling, pour 1/4 cup of batter for each tortilla.
4. Flip your tortilla once golden brown underneath and small bubbles start to form on the top of the batter.
5. Cook for 2 minute on each side until golden.
6. Set aside each tortilla on a plate. Repeat steps until all of the batter is gone.

Mexican Casserole Dish with Pork Rinds

1. Wipe out your frying pan or skillet for the tortillas and place back on medium-high heat.
2. Once sizzling, add cooked shredded beef and onion to frying pan.
3. Fry the mixture for 3 minutes, then reduce the heat to medium.
4. Add the chili powder, cumin, chiles, 1 cup of tomatoes (reserving 1 cup for later), pinto beans, sweetcorn, ketchup, and water to the beef and onions.
5. Simmer for 10 minutes and then remove from heat once meat is fully cooked and ingredients have absorbed all of the goodness!
6. While the casserole mixture is simmering, move your oven rack to the top and turn on broiler to high.
7. Lay the tortillas flat and add casserole mixture to the top
8. Roll up tortillas into enchiladas and pack tight into 9x12" casserole dish.
9. Sprinkle the pork rind casserole dish with cheddar cheese
10. Carefully bake until the shredded cheese is melted and slightly browned, usually around 4-5 minutes.
11. Remove from oven and top with tomatoes & lettuce
12. Serve your baked keto friendly pork rind casserole hot!

TOTAL TIME

45 minutes

SERVINGS

4 servings

* For the best taste, avoid frozen veggies and go with the fresh ones.

** Store the leftovers covered in an airtight container in the refrigerator.