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Mexican Shepherd Casserole (THM S)

  • Author: Sarah Criddle


My twist on a Mexican casserole & Shepherd Pie! This is lower carb and THM S!


  • Meat Base-
  • 1 spaghetti squash, cooked and seeded and deveined
  • 2 lbs of ground beef cooked and seasoned with taco seasoning
  • 1 can of Rotel (canned green chilies and tomatoes)
  • 1/4 of a Queso Blanco Cheese (like velveeta cheese but I buy the HEB brand. If you would rather not use this just add in about 1 cup of Monterey jack cheese or cheddar cheese with 2 tbs of heavy whip)
  • Topping-
  • 1/2 a cup of THM Baking Blend
  • 2 eggs
  • 1.5 cups of cheddar cheese (save the 1/2 cup to sprinkle on the top at the end before baking)
  • 1/2 a cup of half & half or heavy whip
  • Salt and pepper to taste.


  1. Cook your spaghetti squash your favorite way. (I cook mine in the mircrowave by stabbing a couple times, then cooking on high for 20 minutes. Carefully take out, cut in half and remove seeds and veins.)
  2. Cook your ground beef and add taco seasoning (for seasoning I use 1 tbsp. of garlic, 2 tsp of chili powder, 2 tsp of onion powder, and 2 tsp of cumin, then salt and pepper to taste.)
  3. Add a can of Rotel to the meat.
  4. Add in the spaghetti squash.
  5. Mix in the 1/2 cup of Monterey Cheese or Velveeta Cheese.
  6. Place in a 9X13 glass baking dish.
  7. Preheat oven to 375 degrees.
  8. In a bowl mix the eggs, THM Baking Blend, 1 cup of cheddar cheese, 1/2 a cup of heavy whip or half & half, and salt and pepper to taste.
  9. Spread over the top of meat mixture.
  10. Sprinkle with the remaining cheese.
  11. Bake for 30 minutes until golden brown on top.


  • Serving Size: 8