Low Carb Fajita Casserole (70 Lbs Down and This Is What I Eat)

Real food. Simple ingredients. Actually filling.

I get asked all the time what I actually eat. Like, do I just survive on lettuce and willpower? Hard no.

This Low Carb Fajita Casserole is a perfect example of the kind of food that has been part of my 70-pound journey. It's the kind of meal that makes your whole kitchen smell amazing, fills you up for hours, and has everyone at the table asking for seconds — without any of the guilt.

And it couldn't be easier to make.

How to Make It

Start by cooking your chicken breasts in the Instant Pot with chicken broth, taco seasoning, and garlic and onion powder. The poultry setting does all the heavy lifting.

Need a great Instant Pot to make life easier? I cook my chicken in here weekly, shred and save for simple recipes during the week. Check out mine HERE.

Once it's done, shred the chicken with a hand mixer right in the pot — this trick is a game changer if you haven't tried it.

Then mix in softened cream cheese, sour cream, shredded Mexican blend cheese, sliced green and red peppers, and red onion. Spread the whole mixture into a greased casserole dish, top with a drained can of Rotel and another layer of shredded cheese, and bake at 350° for 20 minutes.

That's it. Dinner is done.

One thing I'll do differently next time: sauté the peppers and onions in butter with a little seasoning before mixing them in. The flavor will be even deeper. And there will absolutely be a next time.

Macros Per Serving

4 servings - it could be MORE as I can't eat an entire serving!

Calories	~465
Protein	~42g
Fat	~27g
Total Carbs	~13g
Fiber	~2g
Net Carbs	~11g

Recipe

Makes 4 servings

• 2 chicken breasts

• 1 pkg McCormick Taco Seasoning (or make your own)

• Garlic and onion powder — measure with your heart

• ¼ cup chicken broth

• 8 oz softened ⅓ fat cream cheese

• ¼ cup sour cream

• 1 cup shredded Mexican blend cheese

• 1 green pepper, sliced

• 1 red pepper, sliced

• ½ red onion, sliced

• 1 small can Rotel, drained

• ½ cup shredded Mexican blend cheese (for topping)

Instructions:

1. Cook chicken in Instant Pot with broth and seasonings on the poultry setting.

2. Shred chicken with a hand mixer directly in the pot.

3. Mix in cream cheese, sour cream, 1 cup shredded cheese, peppers, and onion.

4. Spread into a greased casserole dish.

5. Top with drained Rotel and remaining shredded cheese.

6. Bake at 350° for 20 minutes.

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Want More Recipes Like This?

Finding simple, satisfying food like this wasn't something that just happened — it was part of building a real system around my health. And that system includes my ketones.

I add K1 ALL natural ketones to my daily routine because they help me stay sharp, steady, and energized — especially on the days when life gets busy and I need to show up anyway. They're not a magic fix. They're a tool that works alongside real food, real movement, and a real commitment to feeling better.

When you order through my link, you also get access to my 21 Day Metabolic K1ckstart Challenge — a full 21-day guided experience with recipes just like this one, built to help you build momentum and actually enjoy the process.

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Questions? Drop them in the comments or reach out — I'd love to help you get started.