Recipe Background
A keto taco casserole inspired by backpacking adventures, perfect for gatherings.
It was the summer I spent backpacking through South America, juggling an intense travel schedule and a relentless appetite for discovering new dishes. I was staying in a quirky little hostel in a Peruvian town when I first came across a version of what would inspire my keto taco casserole. The hostel kitchen was perpetually stocked with basics like ground beef and onions, and I had cleverly bartered for eggs and a few jalapeños from a local market. Tossing in whatever spices I could find, I whipped up a makeshift dish that satisfied not only my hunger but also my craving for a little taste of home.
Fast forward to my first apartment post-traveling days. I was determined to recreate that comforting, flavorsome dish. I remember drizzling that extra-virgin olive oil into the skillet, with the sizzle of diced onions quickly filling the air with a familiar aroma. A key to getting the right consistency was ensuring the ground beef was drained well, to avoid any excessive moisture upsetting the egg mixture. Instead of conventional taco seasoning, I opted for a keto version that packed a punch, tossing in minced jalapeños to add a dash of heat.
Once I had it all together, I noticed that letting the casserole rest for a few minutes after baking provided cleaner slices, perfect for our post-move celebration meal. Friends who dropped by were greeted with a hot slice slathered with sour cream. We ate it together on mismatched chairs, laughing and savoring a bit of adventure mixed with the comforts of home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion diced
- 2 pounds ground beef
- 2 tablespoons kosher salt
- freshly ground black pepper to taste
- 2 tablespoons keto taco seasoning mix
- 1 jalapeño seeded and minced, plus more, sliced, for garnish
- 6 large eggs lightly beaten
- 2 cups Mexican cheese shredded
- 2 tablespoons parsley leaves freshly chopped
- 1 cup sour cream optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, heat the oil.
- Add the onion to the hot oil and cook until slightly softened, about 2 minutes.
- Add the ground beef to the softened onion and season the mixture with the salt and the pepper.
- Cook the meat, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes.
- Sprinkle the taco seasoning and the jalapeño in the meat mixture and cook, stirring, until the spices are lightly toasted, about 1 minute.
- Drain the fat from the skillet and let the mixture cool slightly.
- In a large mixing bowl, whisk the eggs.
- Add the cooled meat mixture to the eggs.
- Spread the mixture evenly in a 2-quart baking dish.
- Sprinkle the casserole with the cheese.
- Bake until set, about 25 minutes.
- Sprinkle the casserole with the parsley.
- Serve each slice with the sour cream and the extra jalapeño.
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