Keto Tex-Mex casserole

Preheat the oven at 200C. Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink.

Add 1,5 tbsp Tex-Mex seasoning, 100 gr crushed tomatoes and a tbsp green jalapeño relish. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

For keto low-carb tortilla's:

Beat 1 egg and 1 egg white until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth.

Mix 1/4 tsp salt, 3/4 tsp psyllium husk and 1/2 tbsp coconut or almond flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.

Add a small amount of butter or oil to a nonstick  pan and place it over medium heat. Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Serve with iceberg salad, taco salsa and guacamole

Recipe: Anne Aobadia on dietdoctor.com

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