Keto Taco Casserole Recipe

Keto people, meet your new favorite weeknight dinner. It’s super-easy, extremely hearty, and it’s got a little kick from the jalapeño

INGREDIENTS

• 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)

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened 2 minutes.
2. 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.
3. In a large mixing bowl, whisk eggs, then add in the meat mixture. Spread the mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese.
4. Bake until set, about 25 minutes.
5. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.

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