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This casserole is delicious and is great served with cauli-rice, however, you can also put this in cheese tacos or low-carb tortillas.  I loved the cream cheese that was added to the meat as it made the meat richer-tasting.  I used a packet of Taco seasoning, but you can just as easily make your own; lots of recipes on the internet for that and here is mine.  I have done that in the past and it worked well.  This is not a very spicy casserole; however, it is Mexican in flavor.  If you like things hot and spicy, you can taste the meat and add a bit of hot sauce or a half teaspoon of red pepper flake, or to taste.


2 lbs lean ground beef (0.9 kg)
1/4 cup water (60 mL)
1/2 cup chopped onion (125 mL)
3/4 cup chopped green onion, divided (175 mL)
4 tbsp Taco seasoning, OR this homemade one (60 mL)
1 tbsp minced garlic (15 mL)
1 tsp black pepper (5 mL)
4 oz cream cheese (125 g)
6 eggs
1/2 cup heavy cream (125 mL)
1/4 cup water (60 mL)
1/4 tsp salt (1 mL)
11/2 cups grated Mexican blend cheese, OR (375 mL)
  a combination of sharp Cheddar and Mozzarella cheeses
Optional Toppings:
Sour cream
Chopped tomatoes
Chopped olives
Chopped green onions


Preheat the oven to 350°F (180°C).

In large frying pan, at medium high heat, cook beef a few minutes.  Add water, chopped onion, 1/2 cup (125 mL) green onion, Taco seasoning, garlic and black pepper. When beef has browned, add cream cheese and allow it to melt.  Spread out in 9 x 13-inch (23 x 33 cm) dish.

In medium bowl, whisk eggs.  Whisk in heavy cream, water and salt.  Pour over the meat.  Sprinkle the cheese on top as well as the remaining green onions.  Bake 24 minutes, or until cheese is melted and the casserole is bubbly.  Top with large dollops of sour cream, green onions, chopped tomatoes and olives, or anything you have on hand, down the middle of the casserole.  Serve immediately.

Yield:  9 servings
1 serving
434.4 calories
29.2 g protein
32.1 g fat
1.0 g fiber
4.5 g net carbs 

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