This taco bake was so good that I can not wait to have it for lunch today. Good thing, seince we aren’t going anywhere! I did use red kidney beans in it, and I don’t ever cook with beans since we are a keto kitchen. But I felt like I needed to use what we had, and spread out in a casserole for 12 servings the macros are still super low. This was so good and spicy. If you feel like it will be too much spice for you just omit the chilis and it will knock the heat down lots.

1 10 ounce bag of shredded cabbage

1 can of red kidney beans, drained (optional)

1 pound of ground meat

taco seasoning/ranch seasoning (or garlic, salt, pepper, chili powder, ceyanne) and you could even use 1/3 cup of ranch dressing

8 ounces of sour cream (or green yogurt or dairy free cream cheese)

1 small can of diced chilis

1/2 onion, chopped

1 small can of rotel, drained

8 ounces of shredded cheese

Preheat your ovent o 350. In your large casserole dish, spread out your cabbage and set aside. In your large frying pan, begin browning your meat, adding your onions. Once browned, turn off your burner and add your sour cream, chilis, spices and rotel. Mix together until well blended.Pour your beans over your cabbage, and then your meat mixture on top of your beans, and add your shredded cheese. Bake for 30 minutes and serve immediately.

Brad had his with tortilla chips and I had mine without, serve with a topping of avacado or guacamole. SO GOOD.

Tag me @dailyketosis if you make this, I would love to see!

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