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For a quick weeknight meal in under 30 minutes, try making this flavor packed keto taco casserole. Lots of recipes call for an egg, but that doesn’t belong in anything other than a breakfast casserole, so I chucked it. Literally.
This recipe stands together on it’s own but I love it topped with crushed keto chips and a lime sour cream sauce.
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✅ KETO TACO CASSEROLE:
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KETO TACO CASSEROLE
2 tablespoons avocado oil
1 pound ground beef
¼ cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons oregano
½ teaspoon salt
10 oz can Rotel or diced tomatoes
1 zucchini, diced
2.25 oz canned sliced black olives
8 oz riced cauliflower
8 oz Colby jack cheese, shredded
1 cup crushed low carb tortilla chips, optional
¼ cup chopped cilantro
2 green onions
Sour Cream Lime Sauce
2 tablespoons sour cream
1 tablespoon water
1 teaspoon lime juice
pinch of salt
1️⃣ Preheat the oven to 375 degrees. In a skillet, add avocado oil and ground beef. Cook over medium high heat until almost browned.
2️⃣ Add diced onion, minced garlic, chili powder, dried oregano and salt. Continue cooking until ground beef is fully cooked through and onion has softened.
3️⃣ Lower heat to medium. Add Rotel, diced zucchini, olives and cauliflower rice. Cover and let simmer until cauliflower rice and zucchini have softened. Remove from heat.
4️⃣ Using a slotted spoon or spatula, transfer ground beef mixture into an 8×10 casserole dish, leaving behind as much liquid as possible.
5️⃣ Top with shredded cheese and bake at 375 degrees for 10 minutes.
6️⃣ Meanwhile make lime sour cream sauce by adding sour cream, water, lime juice and salt to a small bowl. Stir to combine. Set aside.
7️⃣ Remove baked casserole from the oven. Sprinkle crushed chips (if using), sour cream sauce, chopped cilantro and sliced green onion.
MACROS (per serving)
Total Carbs 13.3g
Net Carbs 8.2g
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