Mexican Taco Casserole - Taking Out the Carbage
A unique low carb taco bake that's sure to be a winner. It's got a spicy ground meat base topped with a cheesy mashed potato-like topping.
Brown ground beef with minced garlic, salt, and pepper.
Cook over medium heat until beef is browned.
Add canned tomatoes and remaining spices.
Cover and simmer on low heat for about 10 minutes.
Pour out into 9x13 baking pan.
Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
Whisk the almond flour into the simmering almond-water mixture.
Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
The almond flour mixture should be roughly the consistency of mashed potatoes. If it's too thick, add a bit of water or almond milk. If it's too thin, sprinkle in a bit more almond flour.
Spread the mixture evenly over the ground beef mixture.
Sprinkle remaining cheese on top of the almond flour mixture.
Bake at 350F (177C) for about 25 to 30 minutes. Serve!
Adapted from a recipe in Taking Out the Carbage.
It's best to shred your cheese fresh with a hand grater or food processor. The pre-shredded kind sold in bags is mixed with a starchy anti-caking powder so it has unnecessary carbs.
Recipe was made in an 9x13-inch pan but the recipe can easily be cut in half and made in an 8x8 or 9x9 square pan instead.
To up the flavor of this Mexican casserole even more, try adding on gluten-free enchilada sauce.
Serving: 177g | Calories: 344kcal | Carbohydrates: 5.5g | Protein: 52.9g | Fat: 22.5g | Saturated Fat: 10.2g | Cholesterol: 94mg | Sodium: 709mg | Fiber: 1.5g | Sugar: 0.9g
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