Southwestern beef taco casserole

By | 11/04/2013

A casserole dish that can be served on its own, or with lettuce leaves for taco-style wraps.  Super low carb!


1 Cup shredded low-fat mozzarella
1 Lbs extra-lean ground sirloin
1 Medium yellow onion, chopped
1 Tablespoon minced garlic
1 Oz can no-salt-added diced tomatoes
1 Tablespoon chili powder, or to taste
2 Cups shredded cabbage
Salt and Pepper (to taste)
1 to 3 tablespoons tapatillo (or other) hot sauce
1 Small can Jalapeno slices (to taste)

Diabetic Casserole

1. Preheat oven to 375°F, Spray the casserole dish with non-stick spray.
2. Brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns.  Drain excess fat. Stir in tomatoes and juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for 1-2 minutes. If mixture seems too dry, add 1 tablespoon of the hot sauce, adding up to 4 tablespoons, if needed, if mixture appears too dry.
4.  Top with remaining cheese and jalapeño slices. Bake for 25 – 30 minutes, until casserole is hot, and Serve

This dish has less than 5 grams of carbs per serving (it’s about 5 servings), and depending on how lean your beef is, and how much cheese you use, can be low fat as well.


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