LCHF Taco Casserole
When I am craving or thinking of cooking Mexican food, I think of Tacos or Chimichanga (Deep-Fried Burritos) because they are my top two favorites! The strong aromas of taco spices smell so strong and delicious that it can overtake the smell in your kitchen (literally), especially with lots of cumin! Speaking of Chimichanga, I will be posting my recipe for it soon.
The word “taco” is translated to as “light lunch” in Mexican Spanish. This Mexican dish can be served in different ways in which can turn out to be either be a light or big lunch/dinner. Taco is definitely a Mexican dish, but it is cooked and served worldwide. People learned to like, enjoy, and have adapted the Mexican tastes into their plates. It is flexible and easy dish to make. It can be served in crispy tortillas or soft-tortillas, or perhaps with a healthy side-dish of salad. Moreover, if you want to be creative, taco pie or a taco casserole would be delicious too! If you want to skip the hassle of making the pie crust or if you want to eat less carbohydrates, then this taco casserole recipe would be perfect for you.
LCHF Taco Casserole Recipe
Serving Size: 8
600 g Ground Meat (Pork or Beef)
4 dl Crème fraîche
300g Grated Cheese
1 tbsp Vegetable Oil / Odorless Coconut Oil
2 cloves Garlic (Minced)
1 medium-size Onions (Minced)
2 pcs. Jalapeño Peppers (Sliced) – Optional
Home-Made Taco Spices:
2 tsp. Cumin
1 tsp. Cayenne Pepper
1 tsp. Black Pepper
1 tsp Salt
1/2 tsp. Chili Powder (optional)
1 tsp. Garlic Powder
1 tsp Chili Flakes (optional)
1 tsp. Paprika Powder
- Pre-heat oven at 200 C degrees.
- Pre-cook the ground meat using your stove. In low-medium temperature, heat up the frying pan. Sauté minced garlic and then onions into the heated vegetable oil until the garlic turns golden brown and the onions turn translucent in color.
- Add the ground meat into the frying fan and turn the stove’s heat temperature to medium.
- Stir well and then add all the taco spices (Note: Taco spices can be pre-mixed in a small bowl or add all of them on the frying pan upon cooking the ground meat. If you prefer not to mix your own taco spices, you can use the ready-made taco spice mix from your local store.)
- Let the ground meat cook until brown and tender. Make sure that the ground meat doesn’t look pinkish and it tastes cooked.
- Set aside cooked ground meat.
- Mix crème fraîche and grated cheese into a big bowl. Mix well using just a spoon or an electric mixer. If you want, you can spice it up with a bit of salt, black pepper, garlic powder, and paprika powder.
- Prepare a deep casserole pan suitable for oven cooking.
- Fill the casserole pan with the pre-cooked and spiced ground meat as the first layer.
- Add the crème fraîche – cheese mixture as the second layer
- Then finally, top up your taco casserole by adding cherry tomatoes, some grated cheese, jalapeño peppers (optional), and by sprinkling a bit of chili flakes (optional).
This taco dish can be served with green salad on the side. A glass of red wine or sparkling wine on special occasions.