50+ Savor the Flavor Sunday Keto Mexican Recipes for a Spicy Dinner

When it comes to meal planning for Sundays, many of us crave something flavorful, hearty, and satisfying.

However, if you’re following a keto lifestyle, you may feel restricted by the usual high-carb dishes.

Fortunately, Mexican cuisine is brimming with keto-friendly options that allow you to indulge in bold flavors while sticking to your low-carb goals.

From savory tacos to cheesy casseroles, keto Mexican recipes offer endless possibilities for your Sunday meals.

In this blog article, we’ll share 50+ Sunday keto Mexican recipes that are perfect for your weekly rotation.

Whether you’re craving something spicy, cheesy, or filled with fresh ingredients, you’ll find the ideal recipe to suit your tastes.

So, get ready to spice up your Sundays with mouthwatering keto Mexican dishes that everyone will love!

50+ Savor the Flavor Sunday Keto Mexican Recipes for a Spicy Dinner

Embracing the vibrant and flavorful world of Mexican cuisine on a keto diet doesn’t have to be difficult.

With a little creativity, you can enjoy all your favorite Mexican dishes without the carbs.

The 50+ Sunday keto Mexican recipes we’ve shared offer a variety of options, from quick weeknight meals to dishes perfect for Sunday feasts.

Whether you’re cooking for yourself or hosting a gathering, these recipes are sure to impress.

With their bold flavors, hearty textures, and healthy ingredients, these keto Mexican meals will make every Sunday feel like a celebration.

So, go ahead and experiment with these delicious dishes, and make your Sundays something special with the best keto-friendly Mexican recipes!

Keto Mexican Chicken Enchiladas

These Keto Chicken Enchiladas are a flavorful twist on the traditional Mexican dish, packed with tender chicken, a rich enchilada sauce, and melted cheese—all wrapped in low-carb tortillas. This dish is perfect for a Sunday family meal and can easily be adapted for meal prep. With minimal carbs and maximum taste, this recipe is a great choice for anyone following a keto lifestyle.

Ingredients:

• 3 chicken breasts (cooked and shredded)
• 8 keto tortillas (store-bought or homemade)
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup enchilada sauce (sugar-free)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
3. Add the shredded chicken, cumin, chili powder, salt, and pepper to the pan. Stir well to coat the chicken with the spices. Set aside.
4. In a baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Fill each keto tortilla with the seasoned chicken mixture, then roll them up tightly and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the tortillas, ensuring they are fully coated.
7. Sprinkle shredded cheddar cheese over the top and bake for 20-25 minutes, until the cheese is bubbly and golden brown.
8. Once done, remove from the oven and let cool slightly before serving.

These Keto Mexican Chicken Enchiladas are the ideal Sunday dinner that doesn’t sacrifice flavor for low-carb living. The tender, seasoned chicken, creamy sour cream, and gooey cheese combined with a rich, sugar-free enchilada sauce make this a satisfying meal. It’s hearty and comforting, with a fraction of the carbs found in traditional versions. This dish can also be prepped ahead of time, making it a great option for busy weeknights or meal prepping.

Keto Mexican Beef Taco Salad

This Keto Mexican Beef Taco Salad is a vibrant, fresh meal that combines seasoned ground beef, crispy lettuce, tangy cheese, and creamy avocado. It’s a healthy, filling, and low-carb alternative to taco night. Perfect for Sunday lunch, this salad is packed with all the bold flavors of Mexican cuisine while keeping carbs to a minimum. You can easily adjust the toppings to suit your preferences.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup salsa (sugar-free)
• 1/4 cup cilantro, chopped (optional)
• 1/4 cup sliced jalapeños (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
3. Stir in garlic powder, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until well-seasoned.
4. In a large bowl, combine the salad greens, cooked beef mixture, diced avocado, shredded cheese, sour cream, and salsa.
5. Toss everything together until the salad is well mixed. Top with cilantro and sliced jalapeños for an extra kick if desired.
6. Serve immediately and enjoy!

This Keto Mexican Beef Taco Salad is a delicious, quick, and easy recipe that brings the best of Mexican flavors to your keto meal plan. The combination of savory beef, creamy avocado, tangy cheese, and fresh greens makes for a well-balanced meal. It’s perfect for those following a keto diet as it’s low in carbs but high in healthy fats and protein. Whether you’re serving it for Sunday lunch or enjoying leftovers throughout the week, this salad is a satisfying and nutritious choice.

Keto Mexican Cauliflower Rice

Keto Mexican Cauliflower Rice is a flavorful, low-carb substitute for traditional rice, making it an excellent side dish to accompany any Mexican meal. The cauliflower rice is seasoned with cumin, chili powder, and fresh lime, delivering a burst of flavor. This dish is not only low-carb but also a great way to sneak in some extra veggies while still enjoying the familiar texture and taste of rice.

Ingredients:

• 1 large head of cauliflower, grated or riced
• 2 tbsp olive oil
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup diced tomatoes (optional)
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Rice the cauliflower using a food processor or by grating it by hand to create rice-sized pieces.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking for 3 minutes until softened.
3. Add the riced cauliflower to the skillet and stir to combine with the onion and garlic.
4. Season with cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. If using, add the diced tomatoes and cook for an additional 2 minutes.
6. Remove from heat and stir in lime juice. Garnish with fresh cilantro before serving.

Keto Mexican Cauliflower Rice is a perfect side dish for anyone on a low-carb diet but still craving the comforting taste of Mexican rice. The cauliflower is cooked to a tender texture and absorbs all the bold, aromatic spices, creating a flavorful base for any Mexican meal. Whether paired with grilled meats, tacos, or enchiladas, this dish will satisfy your cravings without the carbs. It’s an easy, versatile, and tasty addition to your Sunday keto menu!

Keto Mexican Shrimp Fajitas

These Keto Mexican Shrimp Fajitas are a delicious and light alternative to traditional fajitas, featuring succulent shrimp sautéed with bell peppers, onions, and a blend of spices. Served in lettuce wraps or alongside a low-carb tortilla, this dish is bursting with vibrant flavors and is perfect for a keto-friendly Sunday dinner. The shrimp cook quickly, making this a simple yet satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Lettuce leaves (for wraps) or low-carb tortillas

Instructions:

1. In a small bowl, mix cumin, paprika, chili powder, garlic powder, salt, and pepper. Season the shrimp with the spice blend and lime juice, then set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, sautéing until softened, about 5-6 minutes.
3. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
4. Push the vegetables to the side of the skillet and add the seasoned shrimp. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through.
5. Toss the shrimp and vegetables together in the skillet and remove from heat.
6. Serve in lettuce wraps or low-carb tortillas, and garnish with fresh cilantro.

Keto Mexican Shrimp Fajitas are a light yet flavorful option that brings the bold, zesty flavors of fajitas to your keto meal plan. The shrimp is perfectly cooked with aromatic spices, and the veggies add a nice crunch and sweetness. The dish is quick to prepare, making it an ideal choice for a busy Sunday dinner or for meal prepping throughout the week. Paired with a low-carb tortilla or served in fresh lettuce wraps, these fajitas are sure to satisfy your cravings without compromising your keto goals.

Keto Mexican Chorizo and Eggs

Keto Mexican Chorizo and Eggs is a hearty and satisfying breakfast or brunch option that’s packed with flavor and protein. The spicy, savory chorizo is cooked alongside scrambled eggs, creating a filling meal that’s perfect for a Sunday start. This dish pairs well with avocado slices and salsa, making it a complete, keto-friendly breakfast.

Ingredients:

• 1 lb Mexican chorizo (casings removed)
• 6 large eggs
• 2 tbsp olive oil or butter
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• Salsa (sugar-free) for serving
• Salt and pepper to taste

Instructions:

1. Heat olive oil or butter in a large skillet over medium heat. Add the chorizo and cook, breaking it apart with a spatula, until browned and fully cooked (about 6-8 minutes).
2. While the chorizo is cooking, crack the eggs into a bowl and whisk them until fully combined. Season with a pinch of salt and pepper.
3. Once the chorizo is cooked, reduce the heat to low and add the eggs to the skillet. Stir occasionally, cooking the eggs to your desired consistency (about 3-4 minutes for soft scrambled eggs).
4. Remove from heat and stir in chopped cilantro for freshness.
5. Serve with avocado slices and salsa on the side.

Keto Mexican Chorizo and Eggs is the ultimate keto breakfast that brings a combination of bold flavors and satisfying textures. The spicy chorizo pairs perfectly with scrambled eggs, and the addition of fresh cilantro, creamy avocado, and tangy salsa rounds out the dish. Whether you’re having it for a leisurely Sunday brunch or making it a quick meal during the week, this dish will keep you full and energized while staying low-carb and delicious.

Keto Mexican Stuffed Peppers

Keto Mexican Stuffed Peppers are a creative, low-carb version of the classic stuffed peppers. These peppers are filled with a savory mixture of seasoned ground beef, cauliflower rice, and melted cheese, all baked to perfection. Topped with fresh cilantro and a squeeze of lime, this dish is both nutritious and packed with the bold, tangy flavors of Mexican cuisine.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1 cup riced cauliflower
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste
• Lime wedges for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Once browned, drain any excess fat.
3. Add the onion and garlic to the beef, and sauté for 3-4 minutes, until softened.
4. Stir in the riced cauliflower, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 5-7 minutes until the cauliflower is tender.
5. Stuff the bell peppers with the beef and cauliflower mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
7. After 25 minutes, remove the foil, sprinkle the shredded cheese over the peppers, and return them to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with lime wedges.

Keto Mexican Stuffed Peppers are a fantastic way to enjoy a Mexican-inspired meal while keeping it low-carb. The combination of seasoned beef, cauliflower rice, and melty cheese makes for a filling and flavorful dish. These peppers are also a great make-ahead option for meal prepping, ensuring you have a tasty and nutritious meal ready for the week ahead. With the added freshness of lime and cilantro, they’re the perfect keto-friendly Sunday dinner that everyone will love.

Keto Mexican Chicken Enchiladas

These Keto Mexican Chicken Enchiladas are a low-carb twist on a classic favorite. Shredded chicken is wrapped in almond flour tortillas and smothered in a rich, homemade enchilada sauce. Topped with melted cheese and baked until bubbly, these enchiladas are satisfying and flavorful, making them perfect for a Sunday family dinner.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie or cooked chicken breast)
• 8 almond flour tortillas (or low-carb tortillas)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/2 cup sour cream (optional, for serving)

For the Enchilada Sauce:

• 1 can (14 oz) tomato sauce
• 1/4 cup water
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, combine tomato sauce, water, chili powder, cumin, paprika, garlic powder, salt, and pepper. Simmer over medium heat for 5-10 minutes, allowing the flavors to meld.
3. In a bowl, combine the shredded chicken with half of the enchilada sauce.
4. Lightly warm the almond flour tortillas to make them pliable. Then, spoon the chicken mixture onto each tortilla and roll them up tightly.
5. Spread a thin layer of enchilada sauce at the bottom of a baking dish. Arrange the chicken-filled tortillas seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
8. Serve with a dollop of sour cream and extra cilantro if desired.

Keto Mexican Chicken Enchiladas are a satisfying and flavorful option for anyone on a keto diet. The homemade enchilada sauce adds the perfect amount of spice, and the almond flour tortillas hold up beautifully, making this dish feel like a true Mexican classic. With melty cheese and tender chicken, it’s sure to be a hit for your Sunday dinner.

Keto Mexican Beef Tacos

Keto Mexican Beef Tacos are a quick, easy, and flavorful meal that brings the classic taco experience to the keto diet. Seasoned ground beef is served in crunchy lettuce wraps or low-carb tortillas, and topped with fresh ingredients like avocado, sour cream, and salsa. These tacos are perfect for a quick Sunday dinner or a casual meal with friends and family.

Ingredients:

• 1 lb ground beef (80% lean)
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 large lettuce leaves (or low-carb tortillas)
• Toppings: avocado slices, sour cream, salsa, shredded cheese, cilantro

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked (about 6-8 minutes).
2. Add the diced onion and garlic to the beef, and sauté for 3-4 minutes until softened.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Let the mixture cook for another 2-3 minutes to allow the flavors to meld.
4. Spoon the seasoned beef into lettuce leaves or low-carb tortillas.
5. Top with your favorite keto-friendly toppings, such as avocado slices, sour cream, salsa, shredded cheese, and fresh cilantro.

Keto Mexican Beef Tacos are a quick and easy meal that’s packed with flavor and perfect for the keto diet. The seasoned beef is rich and savory, while the toppings add freshness and creaminess to every bite. These tacos are versatile, so you can customize them with your favorite keto-friendly ingredients. They’re perfect for a casual Sunday dinner or a taco night with family and friends.

Keto Mexican Cauliflower Rice

Keto Mexican Cauliflower Rice is a low-carb alternative to traditional rice, made with cauliflower florets that are grated and sautéed to create a rice-like texture. Flavored with cumin, chili powder, and lime, this dish is a perfect side to your favorite Mexican-inspired meals. It’s light, flavorful, and pairs beautifully with dishes like tacos, enchiladas, or grilled meats.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 2 tbsp olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the grated cauliflower to the skillet and cook for about 5-7 minutes, stirring occasionally, until the cauliflower softens and becomes tender.
3. Stir in cumin, chili powder, salt, and pepper, and cook for an additional 2-3 minutes, allowing the spices to infuse the cauliflower rice.
4. Remove from heat and stir in fresh cilantro and lime juice.
5. Serve as a side dish to tacos, grilled meats, or Mexican-inspired meals.

Keto Mexican Cauliflower Rice is the perfect low-carb side dish to accompany your favorite Mexican meals. The cauliflower takes on the flavors of cumin and chili powder beautifully, creating a rice-like texture that complements any dish. With a squeeze of lime and fresh cilantro, this cauliflower rice is a refreshing and satisfying addition to your Sunday keto dinner, adding a burst of flavor without the carbs.

Keto Mexican Shrimp Tacos

Keto Mexican Shrimp Tacos are a fresh, light, and flavorful twist on traditional shrimp tacos, without the carbs. The shrimp is seasoned with a zesty blend of chili powder, cumin, and lime, and served in low-carb tortillas or lettuce wraps for a crisp texture. Topped with a simple avocado salsa, these tacos are perfect for a quick and healthy Sunday dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 low-carb tortillas or large lettuce leaves
• 1 avocado, diced
• 1/2 small red onion, finely chopped
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• 1/4 cup sour cream (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp, chili powder, cumin, paprika, salt, and pepper. Cook the shrimp for 2-3 minutes per side, until they are pink and opaque.
2. While the shrimp cooks, prepare the avocado salsa by combining diced avocado, red onion, cilantro, and lime juice in a bowl. Mix well and season with salt and pepper to taste.
3. Warm the low-carb tortillas or lettuce leaves. Spoon the cooked shrimp into the tortillas and top with the avocado salsa.
4. Garnish with a dollop of sour cream if desired.

Keto Mexican Shrimp Tacos are a light, flavorful, and satisfying meal for your Sunday dinner. The shrimp, seasoned with a blend of spices, pairs perfectly with the fresh and creamy avocado salsa. This dish is quick to make, making it ideal for a busy Sunday, and offers a healthy, low-carb alternative to traditional tacos. The combination of shrimp and salsa adds a burst of flavor that everyone will enjoy.

Keto Mexican Beef and Zucchini Skillet

Keto Mexican Beef and Zucchini Skillet is a one-pan meal that brings the flavors of Mexican cuisine to your keto-friendly diet. Ground beef is combined with tender zucchini, seasoned with chili powder, cumin, and garlic, and topped with cheese for a delicious and satisfying meal. This dish is perfect for those looking for a quick, easy, and low-carb dinner.

Ingredients:

• 1 lb ground beef (80% lean)
• 2 medium zucchinis, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks.
2. Add the diced onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Add the sliced zucchini and cook for 5-7 minutes, until the zucchini is tender.
4. Sprinkle shredded cheese on top and cover the skillet for 2-3 minutes, allowing the cheese to melt.
5. Garnish with fresh cilantro before serving.

Keto Mexican Beef and Zucchini Skillet is a delicious and easy-to-make one-pan meal that’s full of flavor. The combination of ground beef and zucchini makes for a hearty yet low-carb dish, perfect for a Sunday night meal. The melted cheese adds richness, and the spices give it the authentic taste of Mexican cuisine. This meal is quick, filling, and ideal for a keto-friendly dinner option.

Keto Mexican Cauliflower Nachos

Keto Mexican Cauliflower Nachos are a creative and tasty alternative to traditional nachos, using cauliflower florets as the “chips.” This dish is loaded with seasoned beef, melted cheese, guacamole, and sour cream, offering all the flavors of classic nachos without the carbs. It’s perfect for a Sunday snack, appetizer, or light dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 lb ground beef
• 1/2 tsp garlic powder
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup sliced jalapeños (optional)
• 1/4 cup guacamole
• 1/4 cup sour cream
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with chili powder, cumin, salt, and pepper. Roast in the oven for 15-20 minutes, until golden and tender.
2. While the cauliflower is roasting, cook the ground beef in a skillet over medium heat until browned. Add garlic powder and season with salt and pepper.
3. Once the cauliflower is ready, remove it from the oven and top with the cooked ground beef and shredded cheese.
4. Return the cauliflower nachos to the oven and bake for an additional 5-7 minutes, until the cheese is melted.
5. Remove from the oven and top with sliced jalapeños, guacamole, sour cream, and fresh cilantro.

Keto Mexican Cauliflower Nachos are a fun, low-carb twist on the classic nacho dish. The roasted cauliflower provides a sturdy base for the savory beef and melted cheese, and the toppings add freshness and creaminess. Whether you’re looking for a keto-friendly appetizer or a light meal, these nachos are sure to satisfy your cravings. They’re perfect for a Sunday gathering or a cozy meal at home.

Keto Mexican Stuffed Peppers

Keto Mexican Stuffed Peppers are a delicious and low-carb way to enjoy the flavors of Mexican cuisine. Bell peppers are stuffed with seasoned ground beef, topped with melted cheese, and baked to perfection. This dish is a great way to enjoy all the comfort of Mexican flavors without the carbs, making it perfect for a Sunday dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (80% lean)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro for garnish
• 1/4 cup sour cream (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet over medium heat, cook the ground beef with diced onion and garlic, breaking it up as it cooks. Once browned, add chili powder, cumin, paprika, salt, and pepper, and stir to combine.
4. Stir in salsa and cook for an additional 2-3 minutes.
5. Stuff the bell peppers with the seasoned beef mixture, pressing it down gently.
6. Top each stuffed pepper with shredded cheese.
7. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with sour cream if desired.

Keto Mexican Stuffed Peppers are a satisfying and flavorful way to enjoy Mexican cuisine while sticking to your keto diet. The bell peppers serve as the perfect vessel for the seasoned beef, and the melted cheese on top adds a rich, comforting touch. This dish is not only low-carb but also filling, making it an excellent choice for a Sunday dinner that the whole family can enjoy.

Keto Mexican Chicken Fajitas

Keto Mexican Chicken Fajitas are a vibrant and delicious meal that’s quick and easy to prepare. Chicken strips are seasoned with a blend of Mexican spices and sautéed with bell peppers and onions. Serve this dish with lettuce wraps or low-carb tortillas for a satisfying, low-carb dinner that’s full of flavor.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 8 large lettuce leaves (or low-carb tortillas)
• 1/4 cup sour cream (optional)

Instructions:

1. In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Coat the chicken strips with the spice mix and let them marinate for about 10 minutes.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes, until fully cooked and browned.
4. Add the sliced bell peppers and onions to the skillet and cook for another 3-5 minutes, until the vegetables are tender.
5. Stir in lime juice and fresh cilantro, then remove from heat.
6. Serve the fajita mixture in lettuce leaves or low-carb tortillas and top with sour cream if desired.

Keto Mexican Chicken Fajitas are a quick and easy weeknight meal with a vibrant mix of spices, tender chicken, and sautéed vegetables. The lettuce wraps or low-carb tortillas provide the perfect vehicle for this flavorful filling. This dish is not only low-carb but also packed with protein and vegetables, making it a healthy, satisfying option for a Sunday dinner.

Keto Mexican Eggplant Lasagna

Keto Mexican Eggplant Lasagna is a creative and low-carb twist on traditional lasagna. Instead of pasta, thin slices of eggplant are used to create layers, making this dish keto-friendly. Ground beef, a rich tomato sauce, and plenty of melted cheese come together to create a flavorful Mexican-inspired lasagna that’s perfect for your Sunday keto meal.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 lb ground beef (80% lean)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into thin strips. Lay them on a baking sheet, sprinkle with salt, and let them sit for 10 minutes to release excess moisture. Pat them dry with a paper towel.
3. In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Stir in tomato sauce, chili powder, cumin, paprika, salt, and pepper, and simmer for 10 minutes.
4. In a baking dish, layer the eggplant slices, followed by a layer of the beef mixture, and then sprinkle with shredded cheese. Repeat the layers, finishing with a layer of cheese on top.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden and bubbly.
6. Garnish with chopped cilantro before serving.

Keto Mexican Eggplant Lasagna is a delicious, low-carb alternative to traditional lasagna, packed with rich flavors and cheesy goodness. The eggplant takes the place of pasta, providing a satisfying texture while keeping the dish light and keto-friendly. This meal is hearty, flavorful, and a great option for a Sunday dinner that will leave everyone full and happy without compromising your keto goals.

Note: More recipes are coming soon!