Cheesy Low-Carb Taco Bake
A flavorful, low-carb twist on classic tacos, this Cheesy Low-Carb Taco Bake combines seasoned ground beef, fresh veggies, and gooey cheese, all baked to perfection for a quick and delicious meal.
Ingredients
Main Ingredients
- 1 pound ground beef (or a lean ground meat of your choice) Use lean meat for a healthier option.
- 1 small onion, chopped
- 1 piece bell pepper, diced
- 1 packet taco seasoning Store-bought or homemade seasoning.
- 1 cup diced tomatoes Canned or fresh.
- 3 cups shredded cheese Cheddar or a blend of your favorites.
- 1 cup zucchini, diced (optional) Adding zucchini enhances the dish's nutrition.
- 4 large eggs
- ½ cup heavy cream
- to taste Salt and pepper Adjust seasonings to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to prepare for baking.
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat.
- Stir in the chopped onion and diced bell pepper. Cook until the vegetables are tender, about 4-5 minutes.
- Add the taco seasoning and diced tomatoes to the skillet. Combine well and let it simmer for about 3-4 minutes to meld the flavors.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- In a greased baking dish, start by adding the meat mixture, followed by the shredded cheese. Pour the egg mixture over the top, ensuring everything is covered.
- Place in the preheated oven and bake for 25-30 minutes, or until set and golden.
- Allow your Cheesy Low-Carb Taco Bake to cool for a few minutes. Cut into squares and serve hot.
Notes
For a vegetarian option, swap the ground beef for black beans or lentils. Be careful not to overload with cheese on the bottom, as it can cause sticking. Store leftovers in an airtight container for 3-4 days.