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Mexican Casserole

Recipe Tags:

Easy | Fun | Favorite | Mexican

Prep Time:

30 minutes




    • 1 cup pork rinds, crushed
    • 1 cup water
    • 2 eggs
    • 2 Tbsp. half and half
    • coconut oil or butter to grease the pan

    Mexican Casserole:
    • 2 cups shredded beef, cooked
    • 1 small onion, chopped
    • 1 tbsp chili powder
    • 1 tsp ground cumin
    • 4 1/2 cups green chilies, finely diced
    • 1 cup tomatoes, chopped
    • 1 cup Pinto beans
    • 1 cup sweetcorn
    • 1 tbsp tomato ketchup
    • 1 cup cheddar cheese
    • 2 tomatoes, chopped for topping
    • 2 cups lettuce, shredded for topping


In a large mixing bowl, mix all of the ingredients together until combined. In a large non-stick pan, melt coconut oil or butter. Pour 1/4 cup of batter in the pan at a time. Flip your pancake once golden brown underneath, and small bubbles start to form on the top of the batter.

Mexican Casserole:
Add cooked shredded beef and onion to a large frying pan. Fry the mixture for 3 minutes, then add the spices, tomatoes and seasoning. Simmer for 10 minutes. Mix in the pinto beans, sweetcorn, ketchup, 4 tbsp water, and simmer for 10 minutes. Lay pancakes flat and add mixture on top. Roll up and pack tightly in a 9 x 12 casserole dish. Sprinkle with the cheddar cheese and place under the broiler for about 4- 5 minutes or until cheese is melted. Remove from oven and top with tomatoes and lettuce. Serve hot.

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