companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, April 6, 2014

Tac-ole Personal Casseroles

Tac-Ole cups have been a favorite in my family ever since we started low carbing. I love my Tex-Mex food, but there is really nothing I can find that is legal at the fast food Mexican chains. Fajitas are an option in nicer places, but not so great for quick and cheap lunches. Besides, it is just easier to stay far away from that bowl of chips. This recipe is fun and tasty, not exactly like tacos or burritos, but the flavor cures the craving. Better yet, it is so simple to throw together!

I usually make a big Multiply Meal batch that are cupcake size. Today, I did that with most of the batch, but first, I filled three personal casserole dishes for our lunch meal. Yum. I baked some mini peppers stuffed with caulirice, salsa and cheese, and also added a nice side salad. Great lunch. Better yet, some go in the fridge for later this week and some go in the freezer for quick meals in the future!

Here is the recipe for a single batch. You really should buy the Diner e-book so you can work the system and always have food in the freezer and a meal plan in place. It really does de-stress life.

Tac-Ole Cups

1 1/4 lb ground beef
4 eggs
1/2 cup salsa
1/4 cup almond flour or any low carb flour blend
3 tbsp taco seasoning ( 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Mexican oregano 
2 cups shredded cheese

Brown ground beef and drain off fat. In a medium bowl, lightly beat eggs. Stir in salsa. Add in flour and seasonings. Stir until no lumps remain. Stir in cheese and beef. Spoon batter into 12 standard muffin cups. Bake 20 minutes at 350 degrees.

Serving: 2 cups     614 calories   2 carbs

These travel really well and are great in a lunch box!

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Anna Down Under said...

Am I missing something? Does the ground beef get added to the mixture before baking or is it served over the muffins? I love Mexican food so this sounds intriguing.

Jennifer said...

I was wondering the same thing. Would love to make these but "Where's the beef?"Lol

nicole woodcock said...

I was thinking the same thing too! :-)

Lisa Marshall said...

Sorry. I fixed it.

Alice said...

Wow does this ever sound wonderful!! Definitely plan on making this one too, Lisa. What an awesome idea to bake the cauli-rice in the pepper. I've been "into" poblano peppers lately. Sounds really yummy to fill them with cauli-rice (maybe w/ some lime) and bake, then later top with cheese! You could stuff the peppers with this meat mixture too!

Thank you again, Miss Lisa!!

Anna Down Under said...

Thanks. These sound yummy!

Alicia said...

Love this recipe too! Like you I can't handle leaving those chips and salsa on the table. I have to eat the whole bowlful, so I just avoid temptation by not going to Mexican food restaurants, but I sure miss them.

Linda A. said...

I've had your e-book for a couple of years and earmarked this one to try but didn't until last night. Oh my, they were delicious! I wish I had this recipe before I retired--they'd be great for lunch boxes. They're good cold too. I just had one for breakfast. I imagine you could make an Italian version of this too. Great recipe!

Lynne said...

Lisa, what is the point of the flour? I avoid putting flour, or other thickeners, in anything if it is not necessary.

Thank you

Lisa Marshall said...

The flour makes it more substantial and less like a quiche.

Jason Durham said...

does it only make 2 cups, hence 2 net carbs for both, or are the carbs for only 1 cup?

Lisa Marshall said...

Jason. that is two net carbs per serving. 4 total.

Anonymous said...

LOVE what Alice says.. stuff the peppers!! I want to make this soooon like tonight!