Leslie gave me a piece of her Low-Carb Mexican Taco Casserole yesterday. It was deeelicious. She got the recipe from here. It was actually a nice square piece when she gave it to me, but I messed it up transferring it to this plate after microwaving. It kinda looks ono-er this way though, no?
- 2 pounds ground beef
- 4 cloves garlic
- 20 ounces tomatoes & green chilis
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 cup water
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh whole butter
- 1 1/2 cups almond flour
- 1 pound cheddar cheese
- 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 it's too thick, add a bit of water or almond milk. If it's 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!