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Keto Tex-Mex Liver Casserole

We created this keto casserole recipe as a way to get more nutrient-packed liver into our diet. We wanted a recipe that tasted amazing but that also hid liver's strange texture.

Why should you eat liver? Uhhm because it is amazing for you. Gram for gram, liver is one of the most nutrient packed foods on the planet. For instance, in one gram of liver there is 317 IU of Vitamin A. Compare that to kale which at one gram has 136 IU of Vitamin A. There are many such comparisons one could make. Let me save you some time – Liver is a champ when it comes to nutrient density.

What about that weird texture it has? Yeah, many people find the texture of liver to be off putting. I think that we have lost a lot of skill in preparing liver. This recipe is one way we are trying to improve our skill and resourcefulness with cooking liver. I look at liver and instead of thinking “I am not going to enjoy this.” I now look at it and think, “You can't beat me liver. I'm not scared to eat you. Get all those nutrients in my belly!”

We hope you will throw caution to the wind and try this surprisingly simple and delicious TexMex liver casserole. Like us, we think you'll end up believing that liver and TexMex were always meant to be together.

Keto Tex Mex Casserole

Course: Main Dish
Cuisine: Keto
Keyword: casserole, liver, organ meat
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 239kcal
Author: Tara Wright
We created this keto tex mex casserole as a way to enjoy liver more often! This versatile casserole is delicious with liver or with ground hamburger. 
Print Recipe

Ingredients

  • 1 Pound Liver cooked
  • 1 Serrano Pepper
  • 1 Package Riced Cauliflower 16oz (thawed)
  • 4 Oz Cream Cheese softened
  • ½ Cup Sour Cream warmed
  • 2 Cup Shredded Pepper Jack Cheese
  • 7 Oz Mild Green Chiles diced
  • 1 Tsp Sea Salt

Instructions

  • Preheat your oven to 350 degrees.
  • Prepare a 9×9 baking dish by lightly greasing it with coconut oil.
  • Cook liver in a tablespoon of avocado oil. Remove from heat and cool. 
  • Thaw riced cauliflower by placing it in the microwave on half power for 4-6 minutes or until thawed but not hot.
  • In your food processor, combine liver and chunks of the serrano pepper. Pulse the mixture until chopped and then puree mixture together.
  • In a large mixing bowl mix together warmed cream cheese and sour cream. Then stir in all remaining ingredients, saving your shredded cheese for last.
  • Optional: Top casserole with additional shredded cheese.
  • Bake at 350 degrees for 40 minutes or until casserole is hot in the middle.

Notes

Warmed cream cheese & sour cream mix better but not if your cauliflower is still frozen! If you decided not to thaw your cauliflower, mix the creamy ingredients, salt and chili’s together first and then stir in the cauliflower and liver. You’ll also need to bake it 20-30 additional minutes.
NOTE: Nutrition facts are estimates. I recommend you use Cronometer and log your specific ingredients for this recipe!

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 698mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199.4% | Vitamin C: 5.1% | Calcium: 27.2% | Iron: 16.8%
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