My kids love tacos, and this Keto Taco Bake had them raving last night. Now I will say this thing is like a fat bomb explosion so if you having a hard time reaching your fat goals each day, wow, add this to your diet and you will NOT have that problem anymore.
Seriously, this recipe weighs in at 47 grams of fat. If you’re new to keto, while the actual fat won’t give you a heart attack hearing that number just might! 😉 Remember, we don’t count calories around here, and this has worked for us. My entire family has managed to lose the weight and keep it off thanks to keto. We really don’t even have to worry about our numbers anymore because as long as we keep an eye on the foods we eat we are always in maintenance mode, which is an awesome place to be in.
KETO TACO BAKE RECIPE LOW CARB HIGH FAT
1 lbs Ground Beef
2 Tbsp Flavor God Taco Tuesday
2 oz Salt and Pepper Pork Rinds
3 Tbsp Butter
3 Tbsp Coconut Flour
1 Cup Organic Valley Heavy Whipping Cream
1 1/2 Cup Sharp Cheddar
1/2 Cup Unsweetened Almond Milk
8oz -Sharp Cheddar or Mozzarella
Preheat oven to 350
Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
Cover pork rinds with meat.
Top taco meat with cheese soup.
Top with remaining cheese (you can use cheddar or mozzarella).
Bake at 350 for 15 minutes
Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).