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Keto Mexican Taco Casserole

Keto Taco Bake Ingredients:

1 lbs Ground Beef
2 Tbsp flavor god taco tuesday
2 oz Salt and Pepper Pork Rinds
3 Tbsp Butter
3 Tbsp coconut flour
1 Cup Organic Valley Heavy Whipping Cream
1 1/2 Cup Sharp Cheddar
1/2 Cup Unsweetened Almond Milk
8oz -Sharp Cheddar or Mozzarella

Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp of
flavor god taco tuesday

Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour , heavy whipping cream, almond milk, and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.

Cover pork rinds with meat.
Now top taco meat with cheese soup.
Finally top with remaining cheese (you can use cheddar or mozzarella).

ake at 350 for 15 minutes.

Serve as you would tacos but watch out for the carb count and fat at this point 😉 (sour cream, guac, bacon, salsa).

Keto Taco Bake Nutrition:

This is for 1 serving (recipe makes 6 servings)

Calories: 554
Total Fat: 47g
Cholesterol: 16mg
Sodium: 34mg
Potassium: 66mg
Carbohydrates: 4g Dietary Fiber = 1g Net Carbs= 3g
Dietary Fiber 1g
Sugars: 0g
Protein: 31g


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