Trying out the KETO diet but missing some delicious tacos? Or maybe you are just looking to cut a few unnecessary carbs after a night at the bar, yet still fulfill that late night craving? Well, look no further than this super simple Taco Bake recipe. It is kind of similar to a casserole, pretty much the same as a taco, but just without a crust or shell of empty carbs! The best part of this recipe is that it can totally be dumped into shells or tortillas for the rest of your family that may not want to give up certain foods in life just because you are the one slaving away in the kitchen. Grab a cerveza and hang with me as I walk you through this simple, yet delicious taco substitute that will satisfy your cravings and fill your belly. Let's get cooking!
The good news for any cook out there is that this recipe is basically just the meat and filling mixture anyone would make for tacos so hang on because this will be super quick and easy, scouts promise! Begin by browning your ground beef in a skillet over medium-high heat. When the meat just begins to darken after 4-5 minutes, go ahead and add half the taco seasoning mixture. Since it is so important to season anything you cook throughout the process, I will even include one of my favorite celebrity chef's homemade taco seasoning recipe. Alton Brown probably knows what he is doing by now, after all, and it conveniently makes the perfect amount for this exact recipe!
Taco Seasoning
2 Tablespoons Chili Powder
1 Tablespoon Cumin Seeds
2 Teaspoons Corn Starch
2 Teaspoons Kosher Salt
11/2 Teaspoons Hot Smoked Paprika
1 Teaspoon Ground Coriander
½ Teaspoon Cayenne Pepper
On the other hand, not everyone has every spice on hand so feel free to use store-bought premade taco seasoning as well. I can attest that I have tried both and you should use whatever floats your boat! Anyway, back to our taco meat mixture. Continue to sauté the ground beef until thoroughly cooked, about another 4-6 minutes. Remove the pan from the heat and drain the excess grease and oil. You can simply spoon it out, tip the pan and hold the meat back, or even run it through a fine mesh colander.
Put the pan back on the stove over medium heat and add the remaining taco seasoning, some diced onion, and a can of Rotel tomatoes. You probably want to drain most of the tomato liquids off before adding, but leave some to help incorporate that second half of the taco seasoning. Stir to combine well and continue to cook until the onions become somewhat translucent, an additional 3-4 minutes or so. Remove the pan from the heat and just set to the side for a moment.
In a separate bowl, crack your eggs and give them a good whisking for a minute. Pour the eggs over the meat taco meat mixture and stir to mix thoroughly. Now add 2 cups of your favorite shredded cheese. I'm not going to force anything onto anyone here, but they make a Shredded Mexican Cheese blend for a purpose, people! Mix everything well together....it's not exactly rocket science, eh?
Transfer the whole thing into a baking pan and evenly spread the remaining shredded cheese over the top. Nothing says tasty like a cheesy crust topping! Bake at 350 degrees Fahrenheit for 25-30 minutes until that top layer of cheese is melted and looking like heaven on Earth. "And The-The-The That's All, folks!" Top with your favorite taco additives such as sour cream, sriracha, taco sauce, etc etc and enjoy as a big scoop of taco goodness! Keep in mind that onions and other toppings do contain carbs so don't go overboard if you are on a strict KETO diet, but for everyone else go to town and enjoy what makes life amazing......delicious tacos....sans the shell! Hell, a person could even use this as a "taco dip" for the big game served with some tortilla chips and beers......#carblife!
Feel free to make any changes and try this one out. It's an easy way to make a low carb KETO friendly recipe that even carb hounds can still enjoy as they wish. Perfect for the whole family......and as always....just keep cooking!
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