Keto Taco Casserole Recipes
EASY LOW CARB TACO CASSEROLE RECIPE
Keto Taco Casserole has everything you love about tacos in a low carb casserole sure to impress! Low Carb Taco Casserole comes together in under 30 minutes.
Provided by Eating on a Dime
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray a 9x13 casserole dish with non stick spray.
- Meanwhile, in a large skillet, saute the cauliflower in 2 tablespoons of butter. (Or olive oil.) Season with garlic salt.
- Cook the cauliflower until it becomes soft.
- Slowly mix in the cream cheese until melted and combined (Note- It will be thick.)
- Spread your cream cheese cauliflower in the bottom of the casserole dish.
- In your skillet brown your ground beef until there is no more pink.
- Season with taco seasoning, and stir in the can of Rotel.
- Spoon mixture over the cauliflower.
- Top with the shredded cheese.
- Bake for 20 minutes-30 minutes until heated through and the cheese begins to brown.
Nutrition Facts : Calories 399 kcal, Carbohydrate 5 g, Protein 19 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 108 mg, Sodium 663 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KETO TACO CASSEROLE
Provided by Atkins
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 651.7 calories, Fat 45 g, Fiber 4.2 g, Protein 51.2 g, ServingSize 1 Serving
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