Low Carb Taco Meat Recipes

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF

Steps:

• Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
• Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

EASY LOW CARB TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 casserole dish with non stick spray.
• Meanwhile, in a large skillet, saute the cauliflower in 2 tablespoons of butter. (Or olive oil.) Season with garlic salt.
• Cook the cauliflower until it becomes soft.
• Slowly mix in the cream cheese until melted and combined (Note- It will be thick.)
• Spread your cream cheese cauliflower in the bottom of the casserole dish.
• In your skillet brown your ground beef until there is no more pink.
• Season with taco seasoning, and stir in the can of Rotel.
• Spoon mixture over the cauliflower.
• Top with the shredded cheese.
• Bake for 20 minutes-30 minutes until heated through and the cheese begins to brown.

LOW-CARB "TACOS"

Steps:

• Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
• Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

LOW-CARB MEXICAN TACO CASSEROLE

Steps:

• Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
• Preheat a large skillet over medium high heat. Add the ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
• Sprinkle the taco seasoning over the browned meat and stir in.
• Very lightly saute the cauliflower in a non-stick pan. This will help release any water so it doesn't make the sauce watery. Spread two cups of the riced cauliflower in the bottom of the baking dish.
• Sprinkle half of the spiced meat over the riced cauliflower.
• Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.
• Layer the last two cups of cauliflower over the cheddar cheese.
• Spread the rest of the spiced meat over the cauliflower. Set aside.
• Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves one ounce (about 1/4 cup packed) for later). Put saucepan over medium-low heat.
• Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa. Bring mixture to a simmer and simmer gently until mixture has thickened enough to coat a spoon.
• Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.
• Top with the remaining ounce of cheese. Bake in the preheated oven for 30-35 minutes, or until cheese has melted and contents are bubbly in the center.
• Sprinkle green onion on top to garnish.

LOW CARB TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
• Brown the ground beef in a large skillet over medium heat.
• Add the onion and jalapeno to the beef and cook until onion is translucent. Drain any grease.
• Stir in the taco seasoning and water and cook for 5 minutes.
• Add the cream cheese and salsa and stir to combine.
• Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
• Pour the meat mixture into the prepared baking dish and top with the egg mixture.
• Sprinkle with cheese and bake for 30 minutes or until eggs are set.
• Cool 5 minutes before cutting and serving.

7 LAYER KETO TACO DIP

Steps:

• Spread guacamole onto the bottom of a 2.2 quart baking dish or small casserole dish.
• Spread a thin layer of sour cream on top the guacamole.
• Scattered the diced onions on top.
• Add sliced black olives evenly over the top.
• Spoon cooked and seasoned ground beef over the top of the layers.
• Sprinkle shredded cheese evenly over the ground beef
• Top the dip with pico de gallo shredded lettuce.

LOW-CARB TACO SOUP

Steps:

• Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
• Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
• Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

30 LEFTOVER TACO MEAT RECIPES

Steps:

• Preheat your oven to 350 degrees.
• Cook lasagna noodles according to package. Drain and set to the side.
• Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
• On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
• Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
• Uncover and cook for another 5 minutes. This will melt the cheese on top.
• Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
• Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

LOW CARB TACO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef and onion until no pink remains. Drain fat. Stir in taco seasoning, water, and salsa. Bring to a boil, reduce to a simmer and cook until liquid has evaporated.
• In a separate saucepan, cook cauliflower rice, bell peppers, cumin and jalapeno in a little bit of oil until softened.
• Spread rice into a 9x13 dish. Top with beef mixture.
• Whisk eggs, cream, hot sauce, 1½ cups cheese and salt & pepper to taste. Pour over beef mixture and top with remaining ½ cup cheese.
• Bake 30-35 minutes or until set and browned on top. Add toppings as desired.

LOW CARB TACO MEAT

Steps:

• Brown beef until no longer pink. Drain excess grease.
• Stir in the remaining ingredients & let simmer until no longer runny.