Low Carb Mexican Casserole

So good and so easy!

This casserole is great for any meal or snack all throughout the day! You can add a can of corn and some corn tortillas if you don't care about the carb count.

1 lb ground beef
1 tsp chili powder
1/4 tsp each garlic powder and cumin (more or less to taste)
1 medium onion diced
2 small cans diced green chilies
1/2 cup chopped fresh cilantro
2 cups shredded sharp cheddar cheese
5 eggs
2 cups cream or whole milk
salt and pepper to taste

optional add:
1 can corn, drained
4 fresh corn tortillas, torn into pieces
or a couple of handfuls of tortilla chips crushed up slightly


Put the burger in a saute pan and add the chili powder, garlic and cumin. Break up the meat and cook until no longer pink. Take the beef out and spread it evenly in a 9 by 13 casserole.
Next, saute the onions in the pan. Once they are transluscent, transfer them to the casserole and spread them over the beef.
Spread the chilies, cilantro,(corn and tortillas if you are using them) and cheese over the beef as well.
In a medium bowl, whisk the eggs, cream, salt and pepper together.
Pour the egg mixture over the beef mixture.
Cook at 350 for 40-50 minutes or until it is mostly set. Take it out of the oven and let it rest for a few minutes to set up a little more.

Serve with fresh salsa and sour cream.

I happen to have a casserole dish that is enamel over cast iron and can be used on the stovetop. I was able to cook the beef, spices and onions all together in a little oil right in this dish. If you have a traditional casserole dish, follow the recipe above to cook the beef and onions.

Cut slices in the onion almost all the way down, first in one direction, then in the other. Turn the onion on it's side and slice all the way down which will give you a perfect dice.

This is a saltfree chili powder fron Penzey's Spices

http://www.penzeys.com/penzeyschili9000

 

Beef, onion and spices before cooking.