Tangy "Tortilla" Casserole (Low Carb/Grain Free with Dairy Free Option!)
No tortillas necessary for this incredibly satisfying and cozy version of my family favorite.
American, Mexican, midwest
8X8" Glass pan.
A medium skillet of some kind.
Grass Fed Ground Beef
No-sugar added Tomato sauce
Canned coconut cream
Make sure not to use milk- use the actual cream!
Tapioca or Arrowroot Starch (flour)
Cream of Tartar
Bag Shredded Mexican Cheese Blend*
*OR... 2 T Nutritional Yeast for Dairy Free! It's so good!
Canned green chilis
Preheat Oven to 350;
Spray a 8X8" pan with cooking spray;
Combine the Almond flour, egg, lime, sea salt and olive oil. Squish it into the bottom of the pan like a pie crust- but totally flat. Don't let it rise up on the sides;
Bake this for 10 minutes at 350;
While the bottom layer is baking, brown meat and spices in a skillet;
Drain (unless you want to keep all the fat) and add the tomato sauce, simmering until it thickens slightly.
Creamy "Cheese" Layer
In a blender- combine the coconut cream, 2 eggs, tapioca (or arrowroot) and Cream of Tartar together- blend from low to high intensity for about 30 seconds, or until frothy;
Assemble the Casserole
Now the exciting part! Layer the sections on top of your par-baked crust in this order:
1) Most of the meat sauce;
2) 2/3 of the Bag o'Cheese... OR 1 Tbsp of Nutritional yeast;
3) All of the Green Chilis (spread them around evenly);
4) The creamy "cheese" sauce;
5) The rest of the meat sauce- it's okay if it doesn't cover the whole top;
6) The rest of the cheese... OR 1 Tbsp of Nutritional yeast.
Bake at 350 for 30 minutes;
Let this rest for 10 minutes. I recommend NOT skipping this step even though it smells so amazing at this point you'll want to. ?
Calories include regular cheese
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