As my love for radishes grows, so does my collection of keto recipes containing radishes. If you haven't tried cooked radishes, please don't discount any recipes with them just yet. Try them first! This keto Mexican Casserole recipe does have radishes, but you can barely taste them!
Right now, one bunch of radishes at the store is about $1. So you're not losing out a whole lot. If you want to try them out before cooking an entire recipe with them, then try out our Fried Radishes - they're extremely simple and delicious.
Keto Mexican Casserole
Ok, back to this Mexican Casserole. We've been on a Mexican flavored food kick at my house this week. We've had Keto Mexican Pizza (honestly one of my absolute favorite keto recipes) and Korean BBQ Tacos (yes, I know that's not Mexican, but they're tacos). So for lunch today I decided to go with a Mexican Casserole featuring...radishes!
Hate radishes? Sub Jicama!
This recipe is actually very simple, but it does take a little time to cook the radishes and the ground beef. Radishes fry up very nicely, especially with plenty of butter found in this recipe, and at a medium heat. If you absolutely HATE radishes, you can substitute jicama for them. Jicama is a crunchy, low sugar fruit not found in all grocery stores - but it should definitely be found in a store that carries a wide variety of fruits and vegetables (think Kroger, Whole Foods, Safeway). If you are going to substitute, it will take about 1 cup of sliced jicama to make up for the bunch of radishes. This adds 3 net carbs to the entire recipe, so less than 1 net carb per serving.
How To Make It
Chopped onions always give food a super yummy flavor. As always, on keto you have to limit onions because they are high carb. But even while limiting them in this recipe, they still can add plenty of flavor. I like them chopped finely in this Mexican Casserole so that they cook up nice and soft, and mix right into the ground beef.
Sour cream mixed with one egg is great for casseroles, and I use a version of that in my Eggplant Lasagna. It solidifies the sour cream instead of letting it run all over. This helps when you scoop out a slice of the casserole to keep it more together.
I cooked this recipe in a 8" round baking pan, but you can get away with a 8"x8" square pan. It cooks 4 servings. If you let it sit for the 5 minutes after removing it from the oven, it will hold together better, but it all tastes the same.