Keto taco casserole 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)
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes. 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. 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. Bake until set, about 25 minutes. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
