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EASY TACO CASSEROLE
This casserole is delicious and is great served with cauli-rice, however, you can also put this in cheese tacos or low-carb tortillas. I loved the cream cheese that was
added to the meat as it made the meat richer-tasting. I used a packet of
Taco seasoning, but you can just as easily make your own; lots of recipes on
the internet for that and here is mine. I have done that
in the past and it worked well. This is
not a very spicy casserole; however, it is Mexican in flavor. If you like things hot and spicy, you can
taste the meat and add a bit of hot sauce or a half teaspoon of red pepper
flake, or to taste.
Ingredients:
2 lbs lean ground beef (0.9 kg)
1/4
cup water (60 mL)
1/2
cup chopped onion (125 mL)
3/4
cup chopped green onion, divided (175 mL)
4 tbsp Taco seasoning, OR this homemade one (60 mL)
1 tbsp minced garlic (15 mL)
1 tsp black pepper (5 mL)
4 oz cream cheese (125 g)
6 eggs
1/2
cup heavy cream (125 mL)
1/4
cup water (60 mL)
1/4
tsp salt (1 mL)
11/2 cups grated Mexican blend cheese, OR (375
mL)
a combination of sharp Cheddar
and Mozzarella cheeses
Optional Toppings:
Sour cream
Chopped tomatoes
Chopped olives
Chopped green onions
Instructions:
Preheat the oven to 350°F (180°C).
In large frying pan, at medium high heat, cook beef a
few minutes. Add water, chopped onion, 1/2
cup (125 mL) green onion, Taco seasoning, garlic and black pepper. When
beef has browned, add cream cheese and allow it to melt. Spread out in 9 x 13-inch (23 x 33 cm) dish.
In
medium bowl, whisk eggs. Whisk in heavy
cream, water and salt. Pour over the
meat. Sprinkle the cheese on top as well
as the remaining green onions. Bake 24
minutes, or until cheese is melted and the casserole is bubbly. Top with large dollops of sour cream, green
onions, chopped tomatoes and olives, or anything you have on hand, down the middle of the casserole. Serve immediately.
Yield: 9 servings
1
serving
434.4
calories
29.2
g protein
32.1
g fat
1.0 g fiber
4.5
g net carbs
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