KETO CUISINE

 Hello ladies and gents this is the Viking telling you that today we are talking about

Keto Taco Casserole

Keto people, meet your new favorite weeknight dinner. It's super-easy, extremely hearty, and it's got a little kick from the jalapeño. We packed all of your favorite Tex-Mex flavors into this endlessly scoopable and delicious casserole. Make a batch of keto tortilla chips and you won't need any utensils, simply dip and chow down. 

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, diced
• 2 lb. ground beef
• 2 tbsp. kosher salt
• Freshly ground black pepper
• 2 tbsp. keto taco seasoning mix 
• 1 jalapeño, seeded and minced, plus more sliced for garnish
• 6 large eggs, lightly beaten
• 2 c. shredded Mexican cheese
• 2 tbsp. freshly chopped parsley leaves
• 1 c. sour cream, for serving (optional)

 

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes. 
2. 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 jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly. 
3. In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese. 
4. Bake until set, about 25 minutes. 
5. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.

and as always have a chilled day from the Viking