Keto Taco Casserole

Meal dishes are a most loved in our family unit. They’re anything but difficult to make and generally so fulfilling.

I was in the state of mind for a taco meal, yet I would not like to utilize tortillas. It’s elusive sans gluten ones at the store, and I didn’t have the opportunity to make a bunch of my coconut flour tortillas or almond flour tortillas.

Many individuals use zucchini instead of noodles in meals. Along these lines, I thought why not utilize yellow squash instead of tortillas for a keto taco goulash. Sounds sensible, isn’t that so?

Keto Taco Casserole

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Recipe by Editorial TeamCourse: MainCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

The keto taco casserole is not only low carb, but it’s sugar free and gluten free too. Only 8 net carbs per serving!

Ingredients

  • 2 cups summer squash thinly sliced

  • 14 oz canned diced tomato

  • 1 pound ground beef cooked and drained

  • 2 teaspoons chili powder

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons cumin

  • 1 teaspoon onion powder

  • 3/4 teaspoon garlic salt

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne

  • 2 cups cheddar cheese grated

Directions

  • Preheat oven to 350 degrees.
  • Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
  • Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
  • Bake in preheated oven for about 25 minutes.

Notes

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