Jicama Noodle Casserole

This Jicama Noodle Casserole is a delicious low-carb alternative to traditional pasta dishes, featuring jicama noodles layered with savory Mexican flavors. It's a hearty and satisfying meal that brings a unique twist to your dinner table.

Ingredients

• Jicama - 300 grams, peeled and spiralized or cut into thin strips
• Ground beef - 200 grams
• Olive oil - 1 tablespoon
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, diced
• Canned diced tomatoes - 200 grams, drained
• Taco seasoning - 1 tablespoon
• Shredded cheese (cheddar or Mexican blend) - 100 grams
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat and add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
4. Stir in the diced red bell pepper, drained diced tomatoes, taco seasoning, salt, and black pepper. Let simmer for 5 minutes to combine flavors.
5. In a greased baking dish, layer half of the jicama noodles at the bottom.
6. Spread half of the beef mixture over the jicama noodles, then sprinkle with half of the shredded cheese.
7. Repeat the layers with the remaining jicama noodles, beef mixture, and top with the remaining cheese.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber from jicama, promoting digestive health.

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