TACO CHEESEBURGER CASSEROLE

I have a fellow low carb’er at work who loves ground beef and cheese. So when I had a pack of ground beef to use up today, I took the inspiration from one of his favourite dishes and my love for throwing everything into one pan and created taco cheeseburger casserole. I even wanted to throw in a pack of shirataki noodles, or miracle rice, but in my hurry to get it put in the oven in time (hubby had bagpiping class tonight), I forgot.

It turned out really yummy, taco flavoured without the pack of taco seasoning (which I may just do a version with next time). I looked at a few recipes and saw some that ranged from 3 eggs up to 8. I don’t like eggs that much to begin with and since I usually throw an egg in my meatloaf, I went with a minimum of 2. It seemed to do well and hold the casserole together without having that “eggy” flavour.

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Taco Cheeseburger Casserole

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 3 pieces of bacon
• 1/4 cup chopped hot peppers
• 2 eggs
• 1/2 cup mayonnaise
• 1/2 cup heavy cream
• 1/2 teaspoon dry mustard
• 2 cups shredded cheddar cheese

Make a mix of

• 1 teaspoon paprika
• 2 teaspoons minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons oregano
• 1 teaspoon all purpose rub
• S&P to taste

Instructions

• Cut the bacon into pieces and render in a frying pan. When the bacon is about halfway cooked, add the chopped onion.
• When the onion has turned translucent, add the ground beef.
• Sprinkle with half the spice mix and brown.
• Once browned, drain or use a slotted spoon to add to a medium bowl.
• Add 1 cup of shredded cheese and half of the remaining spice mix.
• In a small bowl whisk the mayo, heavy cream, eggs, dry mustard and the other half of the remaining spice mix.
• Pour over the ground beef and mix.
• At this point add a package of well rinsed shirataki rice/noodles if desired.
• Pour into an 8x8 pan and sprinkle with the remaining cup of shredded cheese.
• Bake at 350°F for 30-35 minutes.