She’s back! My baby girl is back from Japan and ready to tackle some of the health issues she’s been having. I hope to share with you all, some of the details in a future blog post. At this time, I’m going to let her ‘breathe’, get comfortable being home and start the healing process. What I will say is this – she’s decided to use a keto template as to how she’ll be fueling and I thought I’d start her off with a meal already prepared! This Keto Taco Casserole is delicious! It’s a quick prep and perfect to have on hand.
Since I’ll be going back to work this week, I will be prepping ahead again. I liked having my full Sunday back! Not having to spend time getting food ready for the week has been so nice. But alas, with a ‘rushed’ work week, prepping saves time, keeps me on my health game and dishes are minimal during the week!
One of the meals I have prepped over and over again is this ‘Chicken Verde Spaghetti Squash Bake’. This recipe is again, perfect to have on hand for weeknight meals. Don’t let the chili verde intimidate you! It honestly comes together so quickly! I will definitely be making this one as my work weeks start up (sooner than later!).
My daughter isn’t a huge fan of spaghetti squash. I use it a lot for casseroles. She really doesn’t like the flavor ….even if disguised with other ingredients and seasonings. When I decided to make a keto casserole, I knew spaghetti squash wasn’t in the equation! Taco Tuesday happened to be approaching so voilá, a Keto Taco Casserole is born.
Do You Eat Dairy?
I use Kerrygold Cheddar Cheese and much to my surprise, I was able to eat this meal without any tummy issues! Good quality dairy seems to work fine for me. It’s when I venture off and eat something like frozen yogurt that I end up feeling a little ‘wah-wah’. If you feel like you are dairy intolerant, try giving a properly sourced dairy product a try and see how you do. I didn’t even realize that dairy bothered me until I took it out of my diet for many years. When I introduced it back, it took a toll on my stomach! Thankfully I did find balance with using a properly sourced product. I can eat it from time to time without any issues at all.
Keto or Paleo Casserole
I feel this recipe would be just as good if you don’t consume dairy at all. Just omit the cheese and you’re good to go! Perhaps you can sprinkle on a little nutritional yeast if you want to get a little more cheesy flavor going on. This Keto Taco Casserole will become Paleo! Either way, it’s a good one to put on your to do list!
Now that school is back in session, schedules get tight so give this recipe a try and save some time on weekday meals. A casserole is always a great option. And I’m sure you’ll keep this in rotation once you give it a go!
Keto Taco Casserole
Notes
*Double or even triple these ingredients so you have some on hand for future use!
**If omitting cheese, sprinkle on nutritional yeast for a “cheesy” flavor, if desired.
Ingredients
- 1.5 lbs grass fed ground beef (I used 85% lean so there wasn’t as much grease produced)
- 1/2 medium onion, diced
- 2 tbsp avocado or coconut oil
- 2 tbsp chili powder*
- 2 tsp cumin*
- 1 tsp garlic powder*
- 1 tsp salt*
- 1/2 tsp cayenne pepper*
- 1/2 tsp pepper*
- 1 cup from canned crushed tomatoes, drained
- 6 eggs
- 1 cup full fat coconut cream
- 1 1/2 cups shredded cheddar cheese (I use Kerrygold)**
Instructions
- Preheat oven to 350 degrees.
- In a large pan, heat the oil. Once heated, add chopped onions and toss about until nearly translucent.
- Add the ground meat and cook/break up into crumbles.
- While meat is cooking up, mix the seasonings up in a small bowl or ramekin.
- If pan with meat generated a lot of grease, drain. Put meat back into pan and add the crushed tomatoes and seasonings. Warm through. (*if doubled, use 1/2 of seasonings and likewise 1/3 of seasonings if you tripled)
- In a small bowl, whisk eggs with coconut milk until combined and add to meat mixture in pan. Stir through, until completely mixed in.
- Once combined, pour into a 8×5(ish) baking dish, wiped or sprayed with a little oil.
- Top with shredded cheese. Bake at 350° for 30 minutes. Once done, let it sit to set, for 10-15 minutes.
- Top with guacamole, sour cream and/or cilantro!
