Low-Carb Tex-Mex Casserole

dietdoctor.com

Ryan Kountz

1½ lbs (700 g) ground beef

0.5 1 can of crushed tomatoes

2 oz. (56 g) pickled jalapeños

½ lb (200 g) shredded cheese, for example Monterey Jack

1 cup (240 ml) sour cream

1 handful chives or green onions, finely chopped

2 tablespoons butter or olive oil for cooking

Homemade guacamole, optional

subheading: Make your own Taco seasoning:

2 teaspoons chili powder, mild

2 teaspoons paprika powder

1 teaspoon cumin powder

1 to 2 teaspoons onion or garlic powder

1 pinch cayenne pepper

1 teaspoon salt (optional)

Directions at dietdoctor.com

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