Leslie's Low-Carb Mexican Taco Casserole

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?

Thanks Les!!

INGREDIENTS

BEEF FILLING:

• 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

TOPPING:

• 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

INSTRUCTIONS

BEEF FILLING:

1. Brown ground beef with minced garlic, salt, and pepper.
2. Cook over medium heat until beef is browned.
3. Add canned tomatoes and remaining spices.
4. Cover and simmer on low heat for about 10 minutes.
5. Pour out into 9x13 baking pan.

TOPPING:

1. Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
2. Whisk the almond flour into the simmering almond-water mixture.
3. Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
4. 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.
5. Spread the mixture evenly over the ground beef mixture.
6. Sprinkle remaining cheese on top of the almond flour mixture.
7. Bake at 350F (177C) for about 25 to 30 minutes. Serve!