Paleo Taco Casserole (nut-free, 21DSD)
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Main
Yield: 6 servings
Ingredients
Tortillas:
- 4 egg whites
- 1-1/2 cups unsweetened almond milk or coconut milk for nut-free
- ½ cup coconut flour (I only recommend this one and this one)
- 1 tablespoon psyllium husk powder
- 1 tablespoon coconut oil
Casserole:
- 1 pound ground beef
- ½ onion, chopped
- ½ cup chopped bell peppers
- 1 tablespoon chili powder
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ⅓ cup chopped fresh cilantro
- Salt to taste
- 2 cups salsa
Guacamole
- 1 ripe avocado
- 3 tablespoons salsa
- ½ tablespoon lime juice
Instructions
Tortillas:
- Whisk together the egg whites and almond milk. Add the coconut flour and psyllium and mix well. Cook in the coconut oil on a hot skillet, 3-4 tablespoons at a time, until golden on each side. Set aside.
Casserole:
- Preheat oven to 350° F.
- Brown the beef in a large skillet and add the onion, peppers, and spices and cilantro. Cook until veggies are tender.
- In a 9"x13" glass baking dish, layer the tortillas, meat mixture, and salsa. Keep layering until all the fixins are used up.
- Bake for 25-30 minutes.
- Let stand 10 minutes.
- Slice and serve with guacamole: mash the avocado and stir in salsa and lime.
- Enjoy!
Nutrition Information
Serving size: ⅙ of recipe Calories: 332 Fat: 15.9 g Saturated fat: 6.6 g Unsaturated fat: 9.3 g Trans fat: 0 g Carbohydrates: 19.1 g Sugar: 5.1 g Sodium: 733 mg Fiber: 9.4 g Protein: 29.5 g Cholesterol: 68 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-taco-casserole-21dsd/