Keto Tex-Mex Casserole

1½ lbs ground beef or ground turkey

3 oz. butter

3 tbsp Tex-Mex seasoning* (see below)

1 cup (9 oz.) crushed tomatoes

2 oz. pickled jalapeños

2 cups (8 oz.) cheddar cheese, shredded

For serving

¾ cup sour cream or crème fraîche

1 (½ oz.) scallion, finely chopped

5 oz. (2½ cups) leafy greens or iceberg lettuce

1 cup guacamole (optional)

Directions:

1️⃣  Preheat the oven to 400°F (200°C).

2️⃣  Fry the ground beef in butter on medium high heat, until cooked through and no longer pink.
3️⃣  Add Tex-Mex seasoning and crushed tomatoes. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.
4️⃣  Place the ground-beef mixture in a greased baking dish (about 9″ or 23 cm in diameter). Top with jalapeños and cheese.
5️⃣  Bake on upper rack in oven for 15–20 minutes or until golden brown on top.
6️⃣  Mix the scallion with the crème fraîche or sour cream in a separate bowl.
7️⃣ Serve the casserole warm with a dollop of the crème fraîche or sour cream, guacamole and a green salad. Makes 4 servings.

If you’re not so much into the southern spice mood, substitute the Tex-Mex flavors (seasoning, jalapeños and guacamole) for pesto or add garlic powder, basil, salt and black pepper to taste. Top it with shredded mozzarella, sliced fresh tomatoes and a generous amount of grated parmesan cheese and you’ll have an Italian version that’s to die for.

If you feel like flirting with Indian cuisine you can substitute the ground beef for ground pork or ground chicken and season it with curry powder and Garam masala.

This dish can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months. Let thaw in the refrigerator a day before you plan on serving it. Remove from the fridge about 30 minutes before reheating. Placing a cold baking dish straight from the fridge into a hot oven can cause your casserole dish to crack. Reheat in the oven at 300°F (150°C) until thoroughly warm.

*Tex-Mex Seasoning:

1 tbsp chili powder

2 tsp paprika powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

½ tsp chili flakes

½ tsp dried oregano

½ tsp ground black pepper

1 pinch ground cinnamon

1 pinch ground cloves

1 tbsp sea salt (optional)

Directions:

1️⃣  Add all ingredients to a bowl and stir until thoroughly blended. Pour into a jar with a tight-fitting lid.

2️⃣  If you use whole seeds, grind in a grinder either in advance or when cooking.

3️⃣  Keep the spices in a dark, dry and cool/room temperature place. Small tin cans are great.

4️⃣  Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won’t go bad, but will just be less powerful.
📸  credit & recipe: dietdoctor.com

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