Taco Casserole
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Taco Casserole
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
45 minutes
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1/2 yellow onion, diced
- 2 lb. ground beef
- Kosher salt & freshly ground black pepper
- 2 tablespoons Keto Taco seasoning (below)
- jalapeño, seeded and minced, plus more for garnish
- 1 tablespoon Fustini's Jalapeño Lime balsamic
- 4 large eggs, lightly beaten
- 2 cups shredded Mexican cheese
- 2 tablespoons freshly chopped cilantro
- 1 cup sour cream, for serving (optional)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried onion or onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
Ingredients
Keto Taco Seasoning
Directions
- Preheat oven to 350°,. In a large skillet over medium heat, heat olive oil. Add onion and cook until slightly softened 2 minutes. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeñ,o and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly.
- In a large mixing bowl, whisk eggs, then add in the meat mixture. Spread the mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese. Bake until set, about 25 minutes. Sprinkle with cilantro and top each slice with a dollop of sour cream and jalapeñ,o, if desired.
- Combine ingredients and store in an air-tight container.
Recipe Note
For more heat, use Cayenne Crush or Aji Verde Crush olive oil. Adapted from delish.com