Meet your new favorite evening dinner, keto people. It’s simple to make, filling, and has a hint of heat from the jalapeo. In this infinitely scoopable and delicious casserole, we packed all of your favorite Tex-Mex tastes. You won’t need any utensils if you make a batch of keto tortilla chips; simply dip and eat.
Have you tried this recipe to improve your Taco Tuesday?
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)
1. Preheat the oven to 350 °. Heat the oil in a large skillet over medium heat. Cook for 2 minutes, or until onion is somewhat softened.
2. Season the ground beef with salt and pepper. Cook for 6 minutes, breaking up the meat with a wooden spoon until it is no longer pink. Cook, stirring constantly, for 1 minute, until taco seasoning and jalapeo are gently toasted. Drain and set aside to cool.
3. Whisk the eggs in a large mixing dish, then add the meat mixture. In the bottom of a 2-quart baking dish, spread the mixture into a uniform layer. Cheese should be sprinkled on top.
4. Bake for about 25 minutes, or until set. Sprinkle with parsley and, if wanted, a dollop of sour cream and a jalapeo on each piece.
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We hope you enjoy this tasty Keto Taco Casserole dish. Thanks for taking the time to watch!