KETO RECIPE: Taco Casserole
As the weather gets cooler I love a hearty casserole filled with beef and cheese, I mean how can you go wrong?! I make my Bacon Cheeseburger Casserole a lot, but I also love this Taco Casserole variety. This recipe is everything you think it will be, all the best parts of the taco, minus the shell. If you have any keto-friendly chips on hand, like the ones from Quest, they would make a great addition.
INGREDIENTS
Photo via Delish
SERVES 6
1 tbsp. olive oil or avocado oil
1/2 yellow onion, diced
2 lb. ground beef
Salt
Freshly ground black pepper
2 tbsp. taco seasoning mix
1 jalapeño, seeded and minced, plus more sliced for garnish
6 large eggs, lightly beaten
2 c. shredded Mexican cheese
2 tbsp. freshly chopped parsley leaves
Sour cream, for serving (optional)
DIRECTIONS
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes.
Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly.
If you prefer chicken you’ll just need to cook the chicken breasts longer, 7 minutes per side. Or used pre-cooked shredded chicken and mix in with the oil, veggies and seasoning.
You could also use a 10oz can of red enchilada sauce and a 4oz can of diced green chiles instead of dry taco mix if you want more of an enchilada casserole.
In a large mixing bowl, whisk eggs, then add in meat mixture.
You can also mix in a 16oz bag of frozen cauliflower rice here if you want to make the casserole more filling.
Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese.
Bake until set, about 25 minutes.
Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.
