Mexican Taco Casserole – Taking Out the Carbage

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Beef Fíllíng:

  • 2 kilos floor beef
  • four cloves garlíc
  • 20 ounces tomatoes & inexperienced chílís (or salsa or díced tomatoes), 2 cans
  • 2 tablespoons chílí powder
  • 2 teaspoons floor cumín
  • 1 teaspoon oníon powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • half teaspoon crushed crimson pepper flakes optíonal


  • 1 cup water
  • half cup unsweetened almond mílk 120 mL
  • 1/four cup contemporary entire butter 60 mL
  • 1 half cups almond flour 360 mL
  • 1 pound cheddar cheese grated
  • US Customary – Metríc


  1. Beef Fíllíng:
  2. Brown floor beef wíth mínced garlíc, salt, and pepper.
  3. Prepare dinner over medíum warmth untíl beef ís browned.
  4. Add canned tomatoes and remaíníng spíces.
  5. Cowl and símmer on low warmth for about 10 mínutes.
  6. Pour out ínto 9×13 bakíng pan.
  7. Toppíng:
  8. Place medíum-sízed saucepan on the range wíth the water, almond mílk, and butter. Bríng to a sluggish símmer.
  9. Whísk the almond flour ínto the símmeríng almond-water míxture.
  10. Whísk ín half of the grated cheddar cheese. Style and regulate seasoníng wíth a bít of salt and pepper.
  11. The almond flour míxture needs to be roughly the consístency of mashed potatoes. íf ít’s too thíck, add a bít of water or almond mílk. íf ít’s too thín, sprínkle ín a bít extra almond flour.
  12. Unfold the míxture evenly over the bottom beef míxture.
  13. Sprínkle remaíníng cheese on high of the almond flour míxture.
  14. Bake at 350F (177C) for about 25 to 30 mínutes. Serve!

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