Taco Casserole | Low Carb!
Lean ground beef mixed with onion, taco seasonings, olives, black beans and cheese. Layer in a casserole dish with low-carb tortillas and top with more shredded cheddar and bake!
- 2 lbs. 97/3 ground beef
- ⅓ small white onion *diced
- ½ cup taco seasoning
- ½ cup water
- juice from one lime
- 2 cups shredded cheddar cheese *divided
- 1 2.25oz can black olives *drain and rinse
- ½ cup black beans *drain and rinse
- 15 low carb street taco shells
- diced tomato, sour cream, salsa, avocado slices, guacamole, lettuce, red onion
Low carb taco shells: I like to buy this brand of taco shells. You can get them on Amazon or at the store (I normally find them right beside the regular taco shells)!
Preheat oven to 350°F.
Dice onion. Drain and rinse both black beans and olives.
Place a large skillet on the stovetop on medium heat. Add ground beef and allow it to brown completely.
Mix onion into the meat and allow it to soften.
Add taco seasonings, water, lime juice, half of your shredded cheese, black beans and olives to the skillet (reserve a handful of olives to sprinkle on top if desired). Mix everything together.
Remove skillet from the heat.
Create three layers of low carb taco shells and ground beef in an 8x8 casserole dish, starting with shells and ending with taco filling. Top with remaining cheese and black olives (if you reserved some from step 5).
Bake for 10-15 minutes until cheese is melted. Allow to cool!
Cut into squares and plate. Add desired toppings and enjoy!
Serving: 1/6th of recipe *does not include toppings | Calories: 545kcal | Carbohydrates: 26.5g | Protein: 48.5g | Fat: 31.5g | Fiber: 15.5g | Sugar: 2g