Low-Carb Taco Casserole

INGREDIENTS

1 lb ground beef

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp ground cumin

1 tsp chili powder

Pinch of sea salt and pepper

1/2 onion, chopped

1 red pepper, chopped

1 15oz can black beans, drained

1 15oz can corn kernels, drained

1 14.5 can fire-roasted diced tomatoes

1 1/2 cups shredded Mexican cheese

2 Low-Carb LaTortilla Factory Tortillas, cut or torn into pieces

Shredded lettuce, diced avocados, sliced black olives and sour cream for topping

 

DIRECTIONS

In a large skillet, heat olive oil over medium-high heat. Add beef, breaking it up as it browns. Cook for about 5 minutes. Stir in the onion, red pepper, salt, pepper, garlic powder, chili powder and cumin. Cook for another 5 minutes.

Stir in corn, black beans and diced tomatoes. Stir in ¾ cup cheese. Cook until the cheese melts.

Place tortillas pieces in the bottom of a 9×13 baking dish. Spread the taco mixture over the tortillas. Sprinkle the remaining cheese and bake at 350 for 15 minutes.

Top with sour cream, olives, avocados and shredded lettuce.

 

Credit: @global.appetite