Easy low carb taco casserole has just 3 net carbs and is full of cheesy Tex-Mex flavor. It's a simple dish that will satisfy Mexican food cravings! Best of all it only takes about 30 minutes.
Course main dish
Cuisine Mexican, Tex-Mex
Keyword Casserole, taco
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 635kcal
Author Katherine Peters
Ingredients
Dumplings
2eggs
1ouncecream cheese
1teaspooncilantrochopped
1/4teaspoonvital wheat gluten, no substitutions - really - I'm serious
Pinchsalt
Pinchcumin
Casserole
1cupground beef, seasoned with 0-carb taco seasoning, measured after cooking
1 tablespoonchopped onion
1tablespoondiced Hatch chile
1/4 cupdiced tomatoes with green chilesI use Ro*Tel
2/3cup water, may not need all of it
1ouncecream cheese
1/4cupheavy cream
1/3cupcheddar cheese, grated
1tablespooncilantro, chopped
Instructions
Dumplings
Preheat the oven to 325F.
Add the eggs, cream cheese, gluten, salt, and cilantro to a blender.
Blend until very smooth - about 1 minutes.
Place Silpat or parchment in the bottom of a 9x9-inch baking pan.
Lightly oil with olive oil.
Pour in the egg mixture and bake for 10 minutes or until very firm but still spongy when you press down on it.
Remove from oven and let cool.
Cut into small squares.
Taco Casserole
Melt the butter in a high sided frying pan with a lid.
Add the onions and peppers - saute until soft.
Add the meat, tomatoes, and 1/3 cup of the water.
Bring to a simmer and add the dumplings.
Cover and simmer for 5 minutes. You may need to add more water - don't let it go dry.
Uncover - the dumplings will have puffed up.
Simmer until the water is almost all evaporated.
Add the cream cheese, heavy cream, and cheddar. (If you want a creamier, smoother sauce you can heat the cream cheese and cream together in the microwave, stir until smooth - then stir in the cheese until melted)
Stir in the cilantro. Serve hot topped with more cheese, avocado, sour cream, or whatever you like.