This Fajita Casserole is a keto-friendly dish with lots of flavor! We start by browning ground chicken and making a creamy sauce with cream cheese and spices. Then, we cook peppers and onions until soft and mix them with the chicken. Everything goes into a dish, topped with cheese, and baked until it’s golden and bubbly. It’s a simple and delicious meal
here’s a detailed keto-friendly Fajita Casserole recipe:
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the ground meat and cook until browned. Once done, set aside.
To prepare the Creamy Fajita Sauce, in the same skillet, add the cream cheese (broken into chunks), chicken stock, heavy whipping cream, crushed garlic, dried oregano, ground cumin, chili powder, paprika, salt, and black pepper. Whisk the mixture until smooth, then set it aside.
In the same skillet (or a new one) with the remaining olive oil, cook the diced peppers and chopped onion until they begin to soften.
Once the peppers and onions are soft, stir in the cooked ground meat.
Transfer the pepper and meat mixture into a 2-quart casserole dish.
Pour the prepared Creamy Fajita Sauce over the meat and pepper mixture in the casserole dish.
Sprinkle the grated Mexican blend cheese evenly over the top of the casserole.
Place the casserole dish in the preheated oven and bake for about 35 minutes, or until the cheese is melted and bubbly.
Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
