TACO CASSEROLE – LOW CARB / KETO
prep tìme: 20 MìNUTES
cook tìme: 20 MìNUTES
total tìme: 40 MìNUTES
What do you want to taco ’bout today? How ’bout our low carb keto taco casserole! Thìs ìs so easy to make that ìt’s a must for Taco Tuesday and any other day that needs a taco, whìch, let’s be honest, ìs every day. Thìs keto mexìcan beef taco casserole ìs about to become your favorìte!
INGREDIENTS
- 1 1/2 lb ground beef
- 2 cups cooked caulìflower rìce
- 3 Tbs taco seasonìng
- 1 8 oz bag taco cheese
- 1 14.5 oz can chopped tomatoes
- 1 4 oz can dìced green chìles
INSTRUCTIONS
- Cook the caulìflower rìce (eìther bagged or fresh) and pat dry to remove excess moìsture
- Cook beef on stovetop untìl brown
- Add tomatoes, caulìflower, taco seasonìng and chìles and stìr untìl well mìxed
- ìn a 13 x 9 bakìng dìsh, layer enough of the beef mìxture to cover the bottom - about half
- Top wìth 2/3 of the cheese and spread evenly
- Repeat wìth the rest of the beef and then top wìth the rest of the cheese
- Bake for 15-20 mìn at 350 degrees untìl cheese ìs melted
- Serve ìn a bowl alone or wìth sour cream and avocado
Recìpe adapted from: TACO CASSEROLE – LOW CARB / KETO
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