Low-Carb Taco Bake - Keto Taco Casserole
Low-Carb Taco Bake combines the favorite flavors of Mexican food in one pan for a meal that is baked to a flavorful and cheesy keto taco casserole. #LowCarbTaco #LowCarb #Keto #TacoBake #Taco #GroundBeef #MexicanFood
Ingredients
- 2 pounds ground beef
- 3 Mexican onions or baby onions
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon paprika
- 1 teaspoon Mexican oregano
- 2 eggs
- 1 cup enchilada sauce or tomato sauce
- 2 cups Mexican shredded cheese
- 1 whole avocado, sliced
- 1 cup sour cream
- green onions and mini bell pepper for garnish
- 1 tablespoon oil, optional
Instructions
- Pre-heat the oven at 350 degrees.
- In a large braiser or cast iron skillet begin browning the ground beef, Mexican onions, and garlic. Season the meat with the seasonings and add oil if beef is leaner than 80/20. Stir the meat to break it apart as it cooks.
- In a small bowl, mix the enchilada sauce and eggs together. If you don't want to use enchilada sauce, tomato sauce can be substituted.
- When the beef is cooked, stir the enchilada and egg combination into the meat in the skillet. If your skillet is not oven safe, transfer it to a casserole dish for baking.
- Top the meat with the cheese and bake for 15 minutes.
- Garnish the low-carb taco bake with sour cream, avocado, green onions, and bell peppers.
Video
Nutrition
Calories: 492kcalCarbohydrates: 5gProtein: 29gFat: 39gSaturated Fat: 17gCholesterol: 163mgSodium: 866mgPotassium: 403mgFiber: 1gSugar: 3gVitamin A: 804IUVitamin C: 2mgCalcium: 251mgIron: 3mg
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