KETO TACO ZOODLE CASSEROLE

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Ingredients
For the Zoodles

  • 3 medium zucchini, spiralized
  • For the Taco Meat
  • 1 pound ground turkey or ground beef
  • 1 ( 1 ounce) package taco seasoning
  • 1 (10 ounce) can tomatoes with green chilies (Ro-Tel)

For the cheese sauce

  • 1 tablespoon butter
  • 1 teaspoon garlic
  • 1 cup unsweetened almond milk
  • 1/4 cup heavy cream
  • 3 ounces cream cheese
  • 1 cup shredded cheddar cheese

For the top

  • 1/2 cup cheddar cheese
  • 1/2 mozzarella cheese
KETO TACO ZOODLE CASSEROLE

Instructions

  1. Preheat oven to 350 degrees
  2. In an 9×13 baking dish lightly spray the bottom with cooking spray.
  3. Place the zoodles in the dish and spread out as much as possible.
  4. Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated. **Depending on the size and moisture level of the zucchini this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.**
  5. While zoodles are pre-baking heat a medium size greased skillet over medium heat and brown the ground turkey or beef. Drain off any fat.
  6. Add taco seasoning and the undrained can of tomatoes. Set mixture aside.
  7. In a medium size skillet over medium heat melt the butter, add the garlic, almond milk, heavy cream, cream cheese and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted. Remove from heat.
  8. In the 9×13 pan you pre-baked your zoodles in layer the zoodles, taco meat, cheese sauce and remaining shredded cheese to the top. Bake 25-30 minutes until gold and bubbly.

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