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Mexican Keto Casserole Rounds
Ingredients:
1 lb ground beef
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 large eggs
1/4 cup almond flour (I used AP flour)
1 tsp baking powder
Olive oil
Instructions:
Preheat the oven to 375°F.
Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
Once the oil is hot, add the ground beef and cook until browned, breaking it up into small pieces.
Add the onion, red bell pepper, garlic, chili powder, cumin, salt, and pepper to the skillet and cook for another 5 minutes, stirring occasionally.
In a separate bowl, mix together the shredded cheddar cheese, sour cream, chopped cilantro, eggs, almond flour, and baking powder.
Add the beef mixture to the bowl and mix everything together until well combined.
Scoop the mixture onto a greased muffin tin and flatten the tops.
Bake for 20-25 minutes or until golden brown and cooked through.
Serve hot and enjoy your Mexican Keto Casserole Rounds!
Note: You can also add some sliced jalapeņos on top for a spicy kick.
Charlene’s notes 8-14-2023: This was easy and very tasty. I followed the recipe except I used AP flour instead of very expensive almond flour. I baked the rounds in muffin tins as called for in the recipe. Next time I’ll bake it in a casserole dish.
Ingredients:
1 lb ground beef
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 large eggs
1/4 cup almond flour (I used AP flour)
1 tsp baking powder
Olive oil
Instructions:
Preheat the oven to 375°F.
Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
Once the oil is hot, add the ground beef and cook until browned, breaking it up into small pieces.
Add the onion, red bell pepper, garlic, chili powder, cumin, salt, and pepper to the skillet and cook for another 5 minutes, stirring occasionally.
In a separate bowl, mix together the shredded cheddar cheese, sour cream, chopped cilantro, eggs, almond flour, and baking powder.
Add the beef mixture to the bowl and mix everything together until well combined.
Scoop the mixture onto a greased muffin tin and flatten the tops.
Bake for 20-25 minutes or until golden brown and cooked through.
Serve hot and enjoy your Mexican Keto Casserole Rounds!
Note: You can also add some sliced jalapeņos on top for a spicy kick.
Charlene’s notes 8-14-2023: This was easy and very tasty. I followed the recipe except I used AP flour instead of very expensive almond flour. I baked the rounds in muffin tins as called for in the recipe. Next time I’ll bake it in a casserole dish.