Mexican Taco Casserole

Here’s a low carb dinner you’ll just love!

mexican-taco-casserole-port-682x1024

Beef Filling:

  • 2 pounds ground beef
  • 4 cloves garlic
  • 20 ounces tomatoes & green chilis (or salsa or diced tomatoes), 2 cans
  • 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 120 mL
  • 1/4 cup fresh whole butter 60 mL
  • 1 1/2 cups almond flour 360 mL
  • 1 pound cheddar cheese grated

Click HERE for the instructions

 

Mango Salsa

Fresh and delicious!

fullsizeoutput_10de-e1532982468877

  • 1 1/2 C mango cut in small pcs. 3 small or 2 bigger mango, peeled and cubed
  • 1 C red heirloom tomato seeds and water removed, the flesh cut in small cubes
  • 1 green jalapeño chili pepper de-seeded and cut in very small pieces. if you like it more spicy, add more
  • 2 small shallots finley cut
  • 1 C cilantro stems and leaves finely cut stems but leaves medium
  • 4 Tbsp lime juice more to taste
  • 1 tsp. zest from organic lime
  • 1/2 tsp. sea salt more to taste
  • 1/2 tsp Aleppo pepper flakes
  • 1 Tbsp maple syrup
  • 2 Tbsp neutral oil like sunflower or grape seed oil

Click HERE for the instructions