Veggie Loaded Low-Carb Taco Casserole

A filling and delicious low-carb feast perfect for weeknight dinners.

Course Dinner

Cuisine Mexican/American

Keyword Low Carb Taco Casserole

Prep Time 5

Cook Time 30

Total Time 30

Servings servings

Calories 468kcal

2 tbsp oil
1 1/4 lb lean ground beef
1 med brown onion *roughly diced, about 1 cup
4-5 large garlic cloves *crushed or minced, about 2 tbsp
1 1/2 tsp chili powder
1 tsp cumin
2 tsp coriander
1/8 tsp chipotle powder
1/2 tsp sea salt
1 med orange or yellow bell pepper *roughly diced
1 14.5 oz can diced tomatoes
9 cups chopped cruciferous veggies *I used a combination of Brussels sprouts, collard greens, broccoli slaw and kale
1 1/2 cups frozen corn *optional (eliminate for very low-carb)
1 cup shredded Jack cheese *or your favorite cheese
1 ripe avocado
garnish with cilantro, hot sauce, sour cream or Greek yogurt

Preheat oven to 350℉.
Heat a large skillet over med/high heat. Add oil and onion. Sauté onion until slightly translucent, about 3 mins. Add ground beef and cook, stirring until no longer pink, about 6 mins. Stir in garlic and spices for another 1-2 mins.
Stir in bell pepper and continues to cook for 2 mins. Add in tomatoes (with juice) and 1/2 cruciferous veggies. Stir well and once veggies start to decrease in size, about a min later, add second half. Add in frozen corn.
Continue cooking for another 8-10 mins, stirring occasionally.
Sprinkle with cheese and bake in preheated oven for approximately 8-10 minutes or until cheese meals.
Garnish with avocado, cilantro, hot sauce and sour cream.

*Please use as many organic ingredients as possible.*