Lots going on this week – holiday prep, science, and it being cold as hell. I almost called this enchiladas but since I didn’t bother to roll the wraps, nor did I use a traditional enchilada sauce, we will call the Taco Casserole instead. Yeh, think Taco Lasagna. Yes, if you wanted to use Italian-style sauce, cheeses, ricotta, and meat-blend, this could be a traditional “keto-safe” lasagna. You’re welcome 😀 The seasoning is a standard taco seasoning and makes more than needed for this recipe, so put the rest in an air-tight jar and keep it for when you wanna have some tacos or ballparks. I used ground beef heart mixed with ground beef liver to improve the nutrition profile (cannot tell the difference in taste, honest). Use whatever ground meat you want. I won’t drag this out and will get right to the recipe :).
Hobbit’s Taco Casserole
1 batch of my tortilla wrap dough (do not pre-cook)
1 batch of taco seasoning (see below)
1/2lb ground meat
1 cup shredded, cooked cabbage or cauliflower
2 tbsp diced onions
2 tbsp diced jalapenos
1 cup tomato puree
3oz sharp cheddar, shredded
3oz jack cheese, shredded
Ingredients seasoning (makes more than need for recipe, save for another meal):
2 tbsp chili powder
1 tbsp cumin
1 tsp guar gum (or 1/2 tsp xanthan gum)
2 tsp salt
1.5 tsp smoked paprika
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Preheat oven to 350F. Get out 8×8 or 9×9 casserole dish.
Dump seasoning ingredients in a jar, shake to combine. Set aside while you brown meat and make wrap dough. Make wrap dough per instructions up to rest period. After resting, slice into 6 equal sections. Brown meat in skillet, adding onion and jalapenos once meat is browned. Add 2 tbsp seasoning with 1/4 cup water. Bring water to boil while stirring, shut off heat once boils. Stir in cabbage or cauliflower into well combined. Make sauce by mixing tomato puree with 1tbsp seasoning. Spoon a few spoonfuls of sauce into bottom of dish, spread evenly to make a light coat. Roll out one of the dough slices to fit bottom of dish and lay on top of sauce. Add 1/3 of the meat mixture on top of first dough layer. Sprinkle 1/4 of the cheese on top. roll out and lay next dough section on top of meat\cheese. Spread that layer with sauce. Top with another section of dough. Repeat process until last wrap it on top. Use remaining sauce to cover, then top with remaining shredded cheese. Place in oven for 30 minutes or until cheese bubbles and is brown. Remove from oven. Let rest for 5 minutes before slicing and serving.