Low-Carb Taco Casserole

While most households were gobbling up lots of carb-laden snacks and appetizers this past Sunday, we watched the Super Bowl while munching on this delightful Low-Carb Taco Casserole.  I used to make this recipe without the added Doritos chips but I find the crust to be a bit more crunchy and a lot less low-carb tasting… just by added 3 little chips to the mix.  I looked up the  nutritional facts for Doritos and calculated that 11 chips equal 16 grams of carbohydrates so you can do the math to figure how many carbs exist in just 3 crumbled chips. Boy, those chips add a world of difference to the crust.  You be the judge…  It’s totally up to you if you’d like to omit the chips.  …Hope you enjoy this simple recipe that’s packed with flavor!

Low-Carb Taco Bake

For the crust:
4 ounces cream cheese, softened

3 eggs

1/3 cup half & half

1/2 package taco seasoning mix

8 ounces cheddar cheese, shredded

3 Doritos chips, crumbled

For the topping:
1 lb. ground beef
1/2 package taco seasoning

1/4 cup tomato sauce

2 tablespoons green chilies, optional

1/2 cup tomato, diced

8 ounces cheddar cheese, shredded

Preheat oven to 375 degrees.  Grease a 9×13″ baking dish; set aside. 

To make the crust:  Beat the cream cheese and eggs until smooth.  Add the half & half and taco seasoning, mix well.  Spread the cheddar cheese over the bottom of the baking dish.  Spread the egg mixture evenly over the cheese. Sprinkle crumbled Doritos over egg mixture. Bake at 375ºF, 25-30 minutes or until golden brown on the edges.  Let stand 5 minutes.

To make the topping:  Reduce oven temperature to 350 degrees.  Brown the ground beef until no longer pink; drain thoroughly.  Stir in the taco seasoning, tomato sauce and chiles.  Spread over the crust.  Top with diced tomato and shredded cheese.  Bake for 20-25 minutes or until hot and bubbly. Cool slightly before cutting into serving-sized squares.

Easy Skillet Pizza



I keep extra loaves of frozen pizza dough on hand for this Easy Skillet Pizza.  Using an old, well seasoned cast iron skillet is the secret to a crispy flavorful crust. Be creative and add your own vegetable favorites and toppings. Give this one a try… I think you’re family will love it. 

Easy Skillet Pizza

2 tablespoons extra-virgin olive oil

1 pound Italian sausage, browned and crumbled

1 pound fresh pizza dough or frozen bread dough, thawed and at room temperature

1 cup your favorite marinara sauce (or 1 1/2 cups crushed, strained San Marzano canned tomatoes)

3 cloves garlic, minced

1 teaspoon oregano

1/2 cups sliced red or green peppers, sliced (optional)

1/2 cup sliced pepperoni rounds (optional)

2 cups mozzarella cheese, shredded

1 tablespoon dried Italian seasonings

1/2 cup grated Parmesan

Preheat the oven to 400 degrees and grease the inside of a 12-inch cast-iron skillet with 2 tablespoons of olive oil.   Place the pizza dough in the center and spread evenly across the bottom edge and 1 1/2 inches up the sides. 

Spread sauce, garlic, and oregano over crust.  Sprinkle browned sausage evenly over the sauce.  Add desired fresh, sliced vegetables and pepperoni, if desired.   Next, add the mozzarella. Sprinkle the Italian seasonings on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.





Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 40 minutes. Remove and let rest for 5 minutes before serving.



Note: If the crust and toppings start to brown too quickly, cover with a piece of foil and continue baking until cooked through.

Enjoy!