Mexican Taco Casserole - Taking Out the Carbage

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 4 cloves Garlic
  • 1 tsp Onion powder
  • 20 oz Tomatoes & green chilis

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Black pepper
  • 2 tbsp Chili powder
  • 1/2 tsp Red pepper flakes
  • 2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1/4 cup Butter, fresh whole
  • 1 lb Cheddar cheese, grated

• Liquids

  • 1 cup Water

Found on lowcarbyum.com

Description

Directions

• Brown ground beef with minced garlic, salt, and pepper.
• Cook over medium heat until beef is browned.
• Add canned tomatoes and remaining spices.
• Cover and simmer on low heat for about 10 minutes.
• Pour out into 9x13 baking pan.
• Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
• Whisk the almond flour into the simmering almond-water mixture.
• Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
• The almond flour mixture should be roughly the consistency of mashed potatoes. If its too thick, add a bit of water or almond milk. If its too thin, sprinkle in a bit more almond flour.
• Spread the mixture evenly over the ground beef mixture.
• Sprinkle remaining cheese on top of the almond flour mixture.
• Bake at 350F (177C) for about 25 to 30 minutes. Serve!

Nutrition