Description
My twist on a Mexican casserole & Shepherd Pie! This is lower carb and THM S!
Ingredients
Scale
- Meat Base-
- 1 spaghetti squash, cooked and seeded and deveined
- 2 lbs of ground beef cooked and seasoned with taco seasoning
- 1 can of Rotel (canned green chilies and tomatoes)
- 1/4 of a Queso Blanco Cheese (like velveeta cheese but I buy the HEB brand. If you would rather not use this just add in about 1 cup of Monterey jack cheese or cheddar cheese with 2 tbs of heavy whip)
- Topping-
- 1/2 a cup of THM Baking Blend
- 2 eggs
- 1.5 cups of cheddar cheese (save the 1/2 cup to sprinkle on the top at the end before baking)
- 1/2 a cup of half & half or heavy whip
- Salt and pepper to taste.
Instructions
- Cook your spaghetti squash your favorite way. (I cook mine in the mircrowave by stabbing a couple times, then cooking on high for 20 minutes. Carefully take out, cut in half and remove seeds and veins.)
- Cook your ground beef and add taco seasoning (for seasoning I use 1 tbsp. of garlic, 2 tsp of chili powder, 2 tsp of onion powder, and 2 tsp of cumin, then salt and pepper to taste.)
- Add a can of Rotel to the meat.
- Add in the spaghetti squash.
- Mix in the 1/2 cup of Monterey Cheese or Velveeta Cheese.
- Place in a 9X13 glass baking dish.
- Preheat oven to 375 degrees.
- In a bowl mix the eggs, THM Baking Blend, 1 cup of cheddar cheese, 1/2 a cup of heavy whip or half & half, and salt and pepper to taste.
- Spread over the top of meat mixture.
- Sprinkle with the remaining cheese.
- Bake for 30 minutes until golden brown on top.
Nutrition
- Serving Size: 8