Keto Taco Casserole
6.6g
Net Carbs
51.2g
Protein
45.0g
Fat
4.2g
Fiber
651
Calories
Cooking tip: This naturally keto and low carb veggie packed taco casserole brings delicious taco flavor along with 6 net carbs from foundational vegetables in each serving!
Ingredients:
- 1 each Avocado, Hass
- 1 1/2 tablespoons Olive Oil
- 1 each Zucchini, Large (323g each)
- 1 cup shredded Monterey Cheese
- 3/4 cup Yellow Onion (chopped)
- 3/4 teaspoon Salt
- 1 cup shredded Cheddar Cheese
- 1 teaspoon Chili powder
- 1/8 teaspoon Garlic Powder
- 3 each Egg
- 16 ounces Ground Beef Round (10% fat)
- 1/2 teaspoon Cumin seed, ground
- 1/8 teaspoon Onion powder
- 1 each Roma Tomato
- 1 each Jalapeño Pepper
- 1/8 teaspoon Black Pepper, ground
Directions:
- Preheat the oven to 350° and lightly grease an 1.8 liter casserole pan.
- Chop the onion. Cut 8 thin slices from the jalapeno and set aside. Finely dice the remaining jalapeno.
- In a 10-inch skillet over medium heat, warm 1 tablespoon oil. Sautee the onion and jalapeno until the onion is translucent, about 3 minutes. Add the ground beef and brown, breaking up with a wooden spoon until fully cooked, about 7 minutes.
- While the meat is cooking, combine the chili powder, ½ teaspoon salt, cumin, garlic powder, onion powder, and pepper in a small bowl or cup. Sprinkle over the fully cooked browned beef, stirring to mix over the heat until fragrant, about 30 seconds. Scrape the meat into a large bowl to cool.
- Warm ½ tablespoon oil in the skillet over medium heat. Sauté the chopped zucchini with ¼ teaspoon salt until softened and beginning to brown, about 6 minutes. Add to the bowl with the meat.
- Add the eggs, ½ cup cheddar cheese, and ½ cup Monterey jack cheese to the bowl with the beef and zucchini. Mix until well combined. Scrape into the prepared casserole dish. Sprinkle the top with the remaining cheese and place the jalapeno slices on top. Bake for 30 minutes, or until the cheese is melted and the sides are bubbling. Top with chopped tomato and avocado slices before serving.
