Recipe Background
We can want two things simultaneously. For example, we might want to burn fat and slim down and also enjoy some delicious taco flavors. Keto Taco Casserole is how you pull off both: a beefy and high-protein bake rich in the zesty flavors of your favorite Tex-Mex creation with no carbs to speak of! Even better, this dish will guarantee you'll feel energized to take on the day, take on the gym, or take on whatever life throws at you. Keto Taco Casserole truly is the best of both worlds!
We can want two things simultaneously. For example, we might want to burn fat and slim down and also enjoy some delicious taco flavors. Keto Taco Casserole is how you pull off both: a beefy and high-protein bake rich in the zesty flavors of your favorite Tex-Mex creation with no carbs to speak of! Even better, this dish will guarantee you'll feel energized to take on the day, take on the gym, or take on whatever life throws at you. Keto Taco Casserole truly is the best of both worlds!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion diced
- 2 pounds ground beef
- 2 tablespoons kosher salt
- freshly ground black pepper to taste
- 2 tablespoons keto taco seasoning mix
- 1 jalapeño seeded and minced, plus more, sliced, for garnish
- 6 large eggs lightly beaten
- 2 cups Mexican cheese shredded
- 2 tablespoons parsley leaves freshly chopped
- 1 cup sour cream optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, heat the oil.
- Add the onion to the hot oil and cook until slightly softened, about 2 minutes.
- Add the ground beef to the softened onion and season the mixture with the salt and the pepper.
- Cook the meat, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes.
- Sprinkle the taco seasoning and the jalapeño in the meat mixture and cook, stirring, until the spices are lightly toasted, about 1 minute.
- Drain the fat from the skillet and let the mixture cool slightly.
- In a large mixing bowl, whisk the eggs.
- Add the cooled meat mixture to the eggs.
- Spread the mixture evenly in a 2-quart baking dish.
- Sprinkle the casserole with the cheese.
- Bake until set, about 25 minutes.
- Sprinkle the casserole with the parsley.
- Serve each slice with the sour cream and the extra jalapeño.
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