During my pregnancy I had to start monitoring carbs for health reasons (I was diagnosed with gestational diabetes). I was not, however, allowed to cut out carbs completely because babies need the carbs to develop properly.
Since having my daughter I have to continue monitoring my carbs, but I am free to start cutting them out more frequently so have started transitioning to more and more low carb and “carb free” recipes.
I saw a “keto bacon cheeseburger casserole” recipe floating around, and it instantly made me think of how much I love taco pie. So, I took the concept for the casserole and adapted it to a taco pie variety. It is excellent and you won’t miss the added carbs by way of crust/chips/batter. Give it a shot!
- 1 lb 80/20 ground beef
- 1 tbs chili powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/2 cup sugar free salsa
- 4 eggs
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz shredded cheddar cheese
Preheat oven to 350°F. Brown ground beef in a skillet over medium heat, breaking up to a fine crumble as it cooks. While cooking stir in chili powder, cumin, onion powder, garlic powder, and cayenne pepper.
Turn off heat, do not drain beef. Stir in salsa and transfer mixture to a 9×9 casserole dish. Spread out evenly.
In a medium bowl wisk together eggs, heavy cream, salt, and pepper. Once combined, stir in half the cheese.
Pour egg mixture over meat mixture in casserole dish. Very gently give the mixtures a slight stir to work some of the cheese down into the meat.
Top with remaining cheese. Place in oven. Bake uncovered 20-25 minutes or until cheese on top is crispy and golden around the edges. Let rest 10 minutes before serving. Top with your favorite garnishes and enjoy!
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