Low Carb Taco Casserole
Ok, I was hesitant at first about having eggs in a taco casserole but this has become one of my favorite meals to throw together quickly. The casserole doesn’t taste egg-y and provides a ton of protein with nearly 0 carbs. I am not a nutritionist so do not @ me. Good news- this is also keto friendly!
You can easily throw in bell peppers, jalapeños, or any other veggie to spice it up. This could be easily prepped beforehand and then popped into the oven right before dinner. This really hit my craving for tacos- you won’t even miss the tortillas!
Ingredients:
2 pounds ground beef
Taco Seasoning ( 4 tablespoons chili powder, 3 tablespoons cumin, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt)
2 cups water
8 eggs
1/4 cup heavy cream
1 1/2 cups shredded Colby jack cheese
For topping: sour cream, avocado, salsa and shredded cheese
Directions:
Cook the ground beef in a large skillet over medium heat for about 12 minutes until fully cooked.
Drain the grease from the skillet and then add in taco seasoning to the meat. Stir to combine and then add in two cups of water to the skillet. Bring to a low simmer until water has evaporated - about 8 minutes.
Add all of the ground beef to a medium sized casserole dish. In a large bowl, crack all 8 eggs and pour in the heavy cream. Scramble the eggs with a whisk or fork. Add in a teaspoon of salt and a few pinches of cracked black pepper to the eggs and then pour the egg mixture on top of the taco meat.
Sprinkle the shredded cheese over the casserole, cover with a lid or foil and then bake on a 400 degree oven for 25 minutes. Be sure to let the casserole sit for 5 minutes before you try to cut it.
Top with more cheese, sour cream, avocado and salsa!
