Mexican White Trash Casserole

STATS:

• Course: Dinner
• No. of Calories: 460 kcal
• Diet: Keto
• Prep time: 15 minutes
• Cuisine: Mexican
• Cook time: 30 minutes
• Single portion size:  1 scoop
• Cooking mode: Oven
• Total servings: 6 servings
• Difficulty level: Easy
• Total time: 45 minutes

EQUIPMENT:

• Oven
• Baking dish
• Measuring spoons and cups
• Big skillet
• Wooden spoon
• Mixing bowl

INGREDIENTS:

• Salt
• 1 cup sour cream, full-fat
• Minced garlic, 2 cloves
• 1 cup keto  salsa
• Half a tsp paprika
• 6 ounces cream cheese
• 1 tbsp olive oil
• One tbsp taco seasoning
• 2 cups cheddar cheese shreds
• Ground beef, 1 1/2 lb
• One small chopped onion
• Black pepper
• 1 cup Monterey Jack cheese shreds
• Jalapeño slices

INGREDIENT NOTES:

SALSA:

• You have to select a keto salsa without sugar always. Properly read the instructions. Utilize diced tomato with a pinch of cumin and green chiles in place of salsa.

CHEESE:

• This ingredient includes cheddar and Monterey Jack, which deliver a strong flavor and melt properly. Utilize Pepper Jack or Colby Jack as a replacement to add more spice. For a good texture, you can use freshly shredded cheddar.

GROUND BEEF:

• You can utilize eight by twenty for a good water content and flavor. You can use leaf bean, but it will make the casserole dry. If required, use ground chicken or ground turkey as an alternative, but include more fat, such as olive oil or butter, to maintain a keto diet.

CREAM CHEESE:

• The use of high-fat cream cheese is important to add flavor and texture. Don’t use the lower fat varities because it has high carb count. If required, you can use mascarpone instead.

INSTRUCTIONS:

1. Warm the empty oven to 375 degrees Fahrenheit.
2. Warm the olive oil in the big pan.
3. Include the onion and cook till it becomes translucent and tender.
4. Put the garlic in and cook for half a second
5. Then, include the ground beef and cook till it is completely brown.
6. Strain out the extra oil, if required.
7. Mix in salt, taco seasoning, pepper, and paprika.
8. Slow the flame and put cream cheese in it. Whisk till it becomes softer.
9. Stir in the salsa and sour cream till completely smooth.
10. Put it away from the heat and mix in the half-shredded cheese.
11. Add the prepared mixture to the baking dish.
12. Garnish the surface with the leftover cheese.
13. Bake till bubbles firm up for half an hour.
14. Before eating, allow it to rest for five minutes.

TIPS:

• Add the jalapeños slices to make it spicy.
• Use the soft cream cheese to make a smooth filling.
• Allow the casserole to rest completely, which helps it to set properly.
• We taste the mixture before baking and add more salt if required.

SERVING SUGGESTIONS:

TOPPINGS:

• Keto Sour Cream
• Guacamole

SIDES:

• Cucumber Lime Slaw
• Keto Avocado Salad

BREAD:

• Almond Flour Tortillas
• Keto Cheddar Biscuits

STORAGE INFORMATION:

REFRIGERATION:

• Add the remainder to a closed bowl for three days. Carefully warm it up in the oven.

FREEZING:

• Add the casserole slices to the closed dish and freeze for 2-3 months

FAQs:

Can we make this casserole spicy?

• Yes, this casserole is mild in taste, so add the spice according to your taste to make it spicy.

Could we prepare this dish for a meal prep?

• We can easily prepare this dish for meal planning as it reheats nicely.

May I include veggies in this dish?

• Sure, you may use zucchini or bell peppers in smaller quantities, which works perfectly

NUTRITIONAL FACTS:

No. of calories: 460 kcal

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Sodium: 820 mg

Net carbs: 5 g

Fiber: 1 g

Sugar: 3 g

Fats: 36 g

Proteins: 28 g

One single portion:  1 serving

Total carbs: 6 g