Taco Tuesday is always a good idea but it can be redundant with the same ol’ tacos each week. Of course you can change up the shells by using lettuce. Or you can use chicken instead of ground beef but what about putting tacos in a casserole dish? It’s a taco but you eat it with a fork! This Open Faced Taco Casserole was intended to be tacos ….but then suddenly, I just decided to lay it all out flat.
Food Preppers?
If you’re into food prepping – you must get this Open Faced Taco Casserole on your list. When I made this, I thought I would be serving it to my family but to my surprise, they were out for the night. I had my portion and stored the rest away in the fridge. I took some for lunch the next day. We then had this a couple of days later for dinner, when I didn’t feel like cooking, It seemed to be even better after a couple of days! It reminded me of how good leftover lasagna is! So if you’re prepping on a Sunday, rest assured that this will be delicious mid week!
I do use Kerrygold cheese in this recipe so it’s not a true paleo dish but we can call it primal! K? Or even keto, if you will. For those of you who prefer not to do cheese and/or are perhaps vegetarian. Or you just want to forgo meat for a day, I have these Vegetarian Tacos that are Vegan too! The portobello mushrooms really bulk it up and even though I’m a carnivore, I truly don’t miss the meat in these tacos.
Taco’s and Tortillas
I do also have another Keto Taco Casserole that you might want to check out. It’s equally as good as this Open Faced Taco Casserole but the ingredients are pretty different. This recipe is made with paleo tortillas to be layered, while the other has eggs to bind the ingredients. Feel free to go check it out!
If you don’t want to purchase the tortillas I use here with the Open Faced Taco Casserole recipe, you can certainly make your own. I have one HERE if you choose to DIY! Otherwise, the convenience of Siete Foods or even Mikey’s Tortillas make this recipe super simple! No matter what you choose, give this recipe a try! I’m pretty certain it will be a crowd pleaser ….and you will be keeping this in your regular meal rotation!
Open Faced Taco Casserole
Ingredients
- 1 lb ground meat (I used pork)
- 1/2 onion, diced
- 1 tbsp avocado oil
- 1 -15 oz canned diced tomatoes, drained
- 1 -6 oz can tomato paste
- 1+ tbsp taco seasoning
- 4 paleo tortillas (I used Siete Foods)
- 3.5 oz (1/2 block) Kerrygold Cheese, shredded
- 1 – 2 tbsp avocado oil
- 2 stalks green onion, diced
- 2 tbsp chopped cilantro
- Avocado, sliced
Instructions
- Preheat oven to 350°
- Heat a pan with 1 tbsp oil on the stove over medium heat.
- Add diced onions, stirring occasionally until translucent. Add ground meat or choice and cook until browned.
- Mix in the diced tomatoes, tomato paste and taco seasoning. Once incorporated, turn off heat.
- Put 1-2 tbsp avocado oil in a ramekin.
- In a medium sized baking dish, brush on some avocado oil to the bottom of dish. Lay 2 pieces of tortillas* butt up against each other on bottom of baking dish. Lightly brush oil onto each tortilla.
- Take 1/2 the meat mixture and layer on the tortillas in dish. Sprinkle on 1/2 the shredded cheese.
- Place another 2 tortillas* on the meat mixture & lightly brush on avocado oil. Use the remaining meat mixture to spread out on tortillas. Sprinkle the rest of the cheese on meat, sprinkle just a bit more taco seasoning and top with green onions.
- *cut away any overlap of tortilla and use any excess tortilla to fill in gaps.
- Bake at 375° for 15 minutes.
- Top with cilantro and avocado if desired!
