Shared by DeniseM
This has to be up there with my all-time favorite keto recipes! I love anything Mexican flavored and this was so good with the homemade taco seasoning. It’s a much better way to go because it doesn’t have the maltodextrin and starches that so many bought seasonings have. This is also a very forgiving recipe so you can season it however you like. I took the recipe a step further and did a bottom layer of Spanish cauliflower rice. This made it extra tasty. To cook the cauliflower I used some bacon grease, but butter or anything you like will work.
First, cook the rice in the microwave, I used the Spanish cauliflower rice by Bird’s Eye.
Then in a pan, I added, butter, onion, chopped red and green pepper, and garlic. Cooked until tender and then add the cauliflower rice, seasoning salt, and pepper. All of that goes in the bottom of a baking dish.
I made two casseroles and used 4 bags of cauliflower rice, but for one casserole 2 to 3 bags will work depending on how much you prefer.
Then for the taco meat, I sautéed more onion. To cut carbs you could do onion in only one thing and use onion powder if you prefer. I also added chopped jalapeño but this is optional.
Next, I added the ground beef and browned that then added the spices. I did add some extra seasoning salt. The recipe calls for Rotel, but I had some open salsa in the fridge so I just added that. So that was layer number two.
Then the egg mixture layer was next and I followed as the recipe said. I added seasoning salt to it though then topped the casserole with it and a little more Mexican Blend cheese and jalapeño slices. Then baked. To garnish you can top it with sour cream, green onion, chopped tomato, avocado, and cilantro if you like!