If you’re craving Mexican-inspired comfort food while keeping carbs low, these casseroles are easy to add to your meal plan. Each recipe skips the tortillas but still brings plenty of satisfying flavor. You’ll find practical ideas for weeknight dinners, meal prep, and sharing with family.
Helpful Tips Before You Start
A few simple adjustments can help your low-carb Mexican casseroles bake evenly and stay flavorful without tortillas.
Drain Watery Ingredients
Salsa, canned tomatoes, and cooked vegetables can release liquid as they bake. Drain them well, or briefly cook off excess moisture to keep the casserole from turning soggy.
Cook Vegetables Before Baking
Sauté cauliflower, zucchini, peppers, or mushrooms before adding them to the casserole. This softens them and removes moisture, so they bake more evenly.
Season in Layers
Add spices to the meat or vegetables as they cook, then taste the filling before assembling. Cheese and salsa add salt, so adjust seasoning gradually.
Check for Hidden Carbs
Choose unsweetened salsa and check labels on taco seasoning, enchilada sauce, and canned chiles. Some packaged versions contain added sugar or starch.
Let It Rest Before Serving
Rest the casserole for about 5 to 10 minutes after baking. This helps the layers set and makes serving easier.
Green Chile Chicken, Cauliflower, and Poblano Casserole
This casserole brings tender chicken, roasted poblano, and mild green chiles together in a creamy, cheesy bake. Cauliflower takes the place of tortillas, keeping the dish low-carb while adding plenty of substance.
It works well for a weeknight dinner or a make-ahead meal for a busy evening. The top bakes up golden, while the center stays creamy with a gentle warmth from the poblanos and green chiles.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 large poblano pepper
- 2 cups cooked, shredded chicken
- 1 can (4 ounces) diced green chiles, drained
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Arrange the poblano on a baking sheet and roast it for 15 to 20 minutes, turning once, until the skin is blistered. Place it in a covered bowl for 10 minutes, then peel away the skin, remove the seeds, and dice the pepper.
- While the poblano roasts, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just starting to soften. Drain well and let the cauliflower steam-dry for a few minutes.
- Reduce the oven temperature to 375°F. Lightly oil a 2-quart baking dish with the olive oil.
- In a large bowl, stir together the cream cheese, sour cream, cumin, garlic powder, and salt until smooth. Fold in the shredded chicken, drained green chiles, diced poblano, cauliflower, and ¾ cup of the Monterey Jack.
- Spread the mixture evenly in the baking dish. Sprinkle the remaining ¼ cup Monterey Jack over the top.
- Bake for 20 to 25 minutes, until hot and bubbling around the edges. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Drain the cauliflower thoroughly so the creamy filling stays thick, and cut the florets small enough to scoop easily with the chicken. For a milder casserole, remove all the poblano seeds and ribs before dicing. Course: Main Course Cuisine: Mexican Equipment: Baking sheet, Large pot, Mixing bowl, 2-quart baking dish
Beef Enchilada Casserole with Spaghetti Squash
This casserole brings enchilada-inspired beef, smoky spices, and melted cheese together with tender strands of spaghetti squash instead of tortillas. It’s a hearty low-carb dinner with plenty of savory flavor and a satisfying, lightly stringy texture.
Serve it for a weeknight meal or prepare it ahead for a relaxed family dinner. A little lime and fresh cilantro brighten each cheesy, saucy portion.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast until tender when pierced with a fork, about 35 to 45 minutes.
- Let the squash cool enough to handle. Use a fork to scrape the flesh into strands, then transfer the strands to a clean kitchen towel and gently squeeze out excess moisture. This helps keep the casserole from turning watery.
- While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is soft. Stir in the garlic, cumin, chili powder, smoked paprika, and salt, and cook for 30 seconds.
- Stir the enchilada sauce into the beef mixture and simmer for 2 minutes. Remove the skillet from the heat, then fold in the spaghetti squash strands until evenly coated.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the cheddar and Monterey Jack over the top. Bake at 400°F until the cheese is melted and bubbling, about 15 minutes.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
Extra Tips
Squeezing out the squash strands is especially helpful here because they absorb the enchilada sauce while the beef mixture bakes. For a brighter finish, squeeze lime over each serving just before eating. Refrigerate leftovers in a covered container and reheat until hot. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Baking Dish, Fork
Chorizo, Egg, and Pepper Breakfast Casserole
This casserole brings together spicy Mexican chorizo, sweet bell pepper, and tender baked eggs in one satisfying, tortilla-free dish. A little cheddar adds a savory, melty finish.
Serve it for a weekend breakfast or brunch, or make it ahead for easy breakfasts during the week. The eggs bake up soft and fluffy, with browned chorizo and peppers in every slice.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 red bell pepper, diced
- 8 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Cook the chorizo in a large skillet over medium heat, breaking it into small pieces as it browns. When it is nearly cooked through, add the diced bell pepper and cook until the pepper begins to soften. Drain excess fat if needed.
- Spread the chorizo and pepper mixture evenly in the prepared baking dish.
- In a bowl, whisk the eggs with the heavy cream, salt, and black pepper. Stir in ¾ cup of the cheddar, then pour the egg mixture over the chorizo and peppers.
- Sprinkle the remaining cheddar over the top. Bake until the eggs are set in the center, about 25 to 30 minutes.
- Let the casserole rest for a few minutes, then sprinkle with chopped cilantro and cut into portions.
Extra Tips
For a milder casserole, use a less spicy Mexican chorizo, or reduce the amount slightly and add another diced bell pepper. Letting the casserole rest before slicing helps the egg set and makes serving easier. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl, Whisk
Creamy Salsa Verde Chicken and Broccoli Bake
This casserole pairs tender chicken and broccoli with a creamy salsa verde sauce, all baked under a golden layer of cheese. It has tangy, savory flavor with a comforting texture and no tortillas.
It’s a practical low-carb dinner for busy weeknights, and it also works well for meal prep. Blanching the broccoli first helps it stay tender without watering down the creamy sauce.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup salsa verde
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, just until bright green. Drain well and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, cumin, garlic powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- In a bowl, stir together the salsa verde, softened cream cheese, and sour cream until mostly smooth. Fold in ½ cup of the Monterey Jack cheese.
- Add the drained broccoli and cooked chicken to the bowl. Stir gently until everything is coated in the sauce, then transfer the mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup Monterey Jack over the top. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Drain the broccoli thoroughly so its moisture doesn’t thin the sauce. For a milder casserole, choose a mild salsa verde. You can assemble the chicken and broccoli mixture ahead, cover and refrigerate it, then add the cheese topping just before baking; allow extra oven time if baking it straight from the refrigerator. Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, Mixing Bowl, 9-by-9-inch Baking Dish
Taco-Spiced Beef and Cabbage Casserole
This casserole pairs seasoned ground beef with tender cabbage for a hearty, tortilla-free meal. Taco spices, tomato, and melted cheese bring familiar Mexican-inspired flavor without making the dish complicated.
It works well for a cozy weeknight dinner or a make-ahead meal. The cabbage softens as it bakes, while the beef and cheese make each serving savory and satisfying.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/2 cup canned diced tomatoes, drained
- 1/4 cup water
- 1 medium green cabbage, cored and chopped into bite-size pieces
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened, about 6 to 8 minutes. Drain off excess fat if needed.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, then mix in the tomato paste, drained diced tomatoes, and water.
- Add the chopped cabbage to the skillet in batches, stirring until it begins to soften and is coated in the beef mixture. Transfer everything to the prepared baking dish and spread it evenly.
- Cover the dish with foil and bake for 25 minutes, until the cabbage is tender. Remove the foil, sprinkle the cheddar evenly over the top, and bake uncovered for 8 to 10 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For softer cabbage, chop it into smaller pieces and check that it is tender before adding the cheese. If you prefer a little more heat, increase the chili powder slightly. Leftovers reheat well in a covered baking dish or in the microwave. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Mexican Shrimp, Zucchini, and Pepper Casserole
This casserole brings together tender shrimp, zucchini, and sweet bell peppers with Mexican-inspired spices and a cheesy finish. It skips tortillas while still making a colorful, filling main dish.
It works well for a weeknight dinner when you want something hearty without a long list of steps. The vegetables stay tender, the shrimp cook quickly, and a little lime adds a fresh touch.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound large raw shrimp, peeled and deveined
- 2 medium zucchini, cut into half-moons
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
- Stir in the cumin, chili powder, garlic powder, salt, and black pepper. Add the shrimp and cook for 2 minutes, stirring, just until they begin to turn pink.
- Transfer the shrimp and vegetables to the prepared baking dish and spread them into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake for 8 to 10 minutes, until the cheese has melted and the shrimp are opaque and cooked through. Avoid overbaking so the shrimp stay tender.
- Sprinkle with cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
Cut the zucchini into similarly sized pieces so it softens evenly, and keep an eye on the shrimp while baking because smaller shrimp may cook faster. For a firmer vegetable texture, sauté the zucchini and peppers for just 4 to 5 minutes before assembling. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish
Pork Carnitas and Cauliflower Rice Casserole
This casserole pairs tender, savory pork carnitas with cauliflower rice, salsa verde, and melted Monterey Jack. It brings the familiar flavors of a Mexican-inspired carnitas meal to the table without tortillas.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice keeps the casserole hearty but light, while a little lime and fresh cilantro brighten each serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound cauliflower rice, fresh or thawed and patted dry if frozen
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup salsa verde
- 2 cups cooked pork carnitas, shredded
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the cauliflower rice, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring often, until the cauliflower is tender and excess moisture has evaporated.
- Stir the salsa verde and shredded pork carnitas into the cauliflower rice. Mix until evenly combined, then transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake for 15 to 20 minutes, until hot throughout and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes. Top with the chopped cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
If using frozen cauliflower rice, thaw it and pat it dry well before cooking so the casserole does not turn watery. For a make-ahead meal, assemble the pork and cauliflower mixture in the baking dish, cover, and refrigerate; add the cheese just before baking, and allow a little extra oven time if the dish is cold. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Baking Dish, Oven
Blackened Fish and Creamy Jalapeño Casserole
This casserole pairs flaky blackened fish with a creamy jalapeño sauce, tender cauliflower, and a golden layer of Monterey Jack. It has smoky spices, a gentle kick of heat, and plenty of rich, satisfying texture without tortillas.
It works well for a weeknight dinner or a casual weekend meal. Prep the cauliflower until just tender so it holds its shape as the fish and sauce bake together.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound firm white fish fillets, such as cod, cut into bite-size pieces
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 2 jalapeños, seeded and finely chopped
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 4 to 5 minutes, until just tender. Drain well and set aside.
- Pat the fish dry. In a bowl, combine the smoked paprika, cumin, garlic powder, oregano, half the salt, and the black pepper. Add the fish and toss gently to coat.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned fish in a single layer and sear for about 1 minute per side. It does not need to cook through. Transfer the fish to a plate.
- Reduce the heat to medium and melt the butter in the same skillet. Add the chopped jalapeños and cook for 2 minutes, stirring, until softened.
- Stir in the cream cheese until smooth. Add the sour cream, chicken broth, and remaining salt. Stir until the sauce is creamy, then fold in half of the Monterey Jack.
- Add the cauliflower to the baking dish and pour the jalapeño sauce over it. Arrange the fish pieces evenly on top, then sprinkle with the remaining Monterey Jack.
- Bake for 15 to 20 minutes, until the sauce is bubbling and the fish flakes easily with a fork. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, remove all the jalapeño seeds and white ribs before chopping. Drain the cauliflower thoroughly so excess water does not thin the creamy sauce, and serve the lime wedges at the table for a fresh, bright finish. Course: Main Course Cuisine: Mexican Equipment: Pot, Large Skillet, Mixing Bowl, Baking Dish, Colander
Stuffed Pepper Casserole with Ground Turkey and Cauliflower Rice
This casserole brings the familiar flavor of stuffed peppers to the table without tortillas or a lot of fuss. Ground turkey, bell peppers, cauliflower rice, tomatoes, and Mexican-inspired spices bake together under a layer of melted cheese.
It works well for a cozy weeknight dinner or a make-ahead meal. The cauliflower rice keeps the casserole hearty, while the peppers stay tender and the top turns golden and cheesy.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 cups riced cauliflower
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until the meat is no longer pink and the onion softens, about 6 to 8 minutes.
- Stir in the bell peppers and garlic. Cook for 3 minutes, stirring occasionally, until the peppers begin to soften.
- Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the turkey and vegetables, then mix in the drained tomatoes and cauliflower rice. Cook for 3 to 4 minutes, until the mixture is hot and evenly combined.
- Remove the skillet from the heat and stir in ½ cup of the Monterey Jack cheese. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup of cheese over the top. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a firmer casserole, thaw frozen cauliflower rice and squeeze out excess moisture before adding it to the skillet. You can also dice the peppers into similar-sized pieces so they soften evenly while baking. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Cutting Board, Knife
Cheesy Chicken Fajita Casserole with Mushrooms
This casserole brings together fajita-seasoned chicken, tender mushrooms, and colorful peppers under a golden layer of melted cheese. It skips tortillas, so the chicken and vegetables are the focus.
Make it for an easy weeknight dinner or a casual family meal. The peppers stay slightly tender, the mushrooms add a savory bite, and the cheese makes each serving cozy and satisfying.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cremini mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- ½ medium yellow onion, thinly sliced
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, toss the chicken with the chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring once or twice, until browned on the outside but not fully cooked through. Transfer it to the baking dish.
- Add the mushrooms, red and green bell peppers, and onion to the same skillet. Cook for 5 to 7 minutes, stirring often, until the vegetables begin to soften and most of the moisture from the mushrooms has evaporated.
- Spoon the vegetables over the chicken in the baking dish and toss gently to combine. Spread the mixture into an even layer.
- Sprinkle the Monterey Jack and cheddar evenly over the top. Bake for 15 to 20 minutes, until the chicken is cooked through and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a firmer casserole, cook the mushrooms until their released moisture has mostly evaporated before baking. You can prepare the seasoned chicken and sliced vegetables ahead, but cook the vegetables just before assembling so they do not sit in their own moisture. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Mixing Bowl
Mexican Meatball and Roasted Eggplant Casserole
Roasted eggplant makes a tender, savory base for this tortilla-free casserole, while Mexican-seasoned meatballs add plenty of hearty flavor. A layer of tomato sauce and melted cheese brings the ingredients together without making the dish feel heavy.
This is a cozy main course for a weeknight dinner or a casual family meal. The eggplant softens as it bakes, and the meatballs stay juicy beneath their cheesy topping.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ¾-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 pound ground beef
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 cup plain tomato sauce
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Spread the eggplant cubes on a rimmed baking sheet. Toss them with 1 tablespoon of the olive oil and ½ teaspoon of the salt, then arrange them in a single layer.
- Roast the eggplant for 20 to 25 minutes, turning the cubes once, until tender and lightly browned. Remove the pan from the oven and reduce the oven temperature to 375°F.
- While the eggplant roasts, combine the ground beef, egg, chopped onion, half of the minced garlic, cumin, chili powder, oregano, black pepper, and remaining ½ teaspoon salt in a mixing bowl. Mix gently, then shape into about 12 meatballs.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides, working in batches if needed. They do not need to cook through yet. Transfer them to a plate.
- Add the remaining garlic to the skillet and stir for about 30 seconds. Pour in the tomato sauce and scrape up any browned bits from the skillet. Stir the roasted eggplant into the sauce, then nestle the meatballs on top.
- Sprinkle the Monterey Jack evenly over the casserole. Bake for 15 to 20 minutes, until the meatballs are cooked through and the cheese is melted. Scatter the cilantro over the top before serving.
Extra Tips
For evenly cooked meatballs, shape them to roughly the same size and avoid packing the beef too tightly. If your skillet is not oven-safe, transfer the sauce, eggplant, and browned meatballs to a baking dish before adding the cheese. Course: Main Course Cuisine: Mexican Equipment: Rimmed Baking Sheet, Mixing Bowl, Large Oven-Safe Skillet
