It’s been quite a while since my last post, but the Question of the Week on WikiTree was “Do you have South American Roots?” and it made me think about this wonderful casserole that I found while watching some of FlavCity on YouTube. This is my adaptation of the recipe by Bobby Parish. (Original Recipe / YouTube Video)
Taco Seasoning
(Below is my recipe, Bobby has a different one included in his casserole recipe)
- 2 T Chili powder
- 1 T Cumin
- 2 t Salt (Sea or Himalayan)
- 1 ½ t Paprika
- 1 t Coriander
- ½ t Cayenne
Enchilada Sauce
(original recipe found on That Low Carb Life, I’ve doubled the recipe and froze half.)
- 4 T Butter (preferably KerryGold)
- 2 T Garlic paste (homemade)
- 4 T Chili powder
- 4 t Cumin
- 4 t Onion powder
- 2 t Monk fruit or another keto sweetener
- 1 t Salt (Sea or Himalayan)
- ½ t Cayenne
- ¼ t Cinnamon
- 32 oz carton of Tomato sauce
In a small saucepan, on medium heat, melt the butter, then add the garlic paste and dry spices. Stir often and cook for about two minutes. Next, add the tomato sauce and cook for about four minutes, stirring occasionally.
Cauliflower Tots
(These are the same as Bobby’s recipe, I use a little different method for baking them)
- 1 large head of Cauliflower cut into florets
- 1 cup of shredded cheese like Cheddar or Mozzarella
- 2 eggs
- ½ t Paprika
- ¼ t Cayenne
- 1 t olive oil
- Avocado oil spray
Finely grate the florets. Sprinkle with a teaspoon of salt and stir, let it sit for about 10 minutes, then using whatever means works for you, strain/squeeze off all the liquid you can. We had to put the cauliflower into a mesh bag and wrap it with several towels and step on it. We repeated the last step with new towels until we were no longer getting the towels wet.
Next, mix all your ingredients (except the oil spray) in a large bowl and mix well. We produced the best results by using teaspoon size silicon molds. Spray the mold and then firmly press the mixture into the molds (pack them tight), making an indent.
We have a small convection oven, using the one fan setting, cook for 25 minutes at 425, then an additional 5 minutes at 450 with the two fan setting. They come out nice and crispy tops and bottoms!
And, finally, once you’ve assembled all those pieces…It’s time to make up the casserole! We did two batches using a 9 x 9 baking dish in our small convection oven.
- 1 C Onions minced
- 2 Anaheim pepper diced
- 2 T Garlic paste (homemade)
- 1 lb Ground Beef
- ½ lb Ground Pork
- 2 T Taco Seasoning
- ½ C Beef stock/broth
- 4 C Enchilada sauce
- Cauliflower Tots
- 5 C shredded Cheddar & Jack cheese
In a deep and wide skillet on medium-high heat, with about 1 tablespoon of oil/fat, sauté the onions and anaheim peppers for about seven minutes. Next, stir in the garlic paste and cook for about five minutes. Remove the onion/pepper/garlic mixture. Add the beef/pork to the skillet and brown. Break up the beef/pork into small pieces and cook until about halfway cooked. Add the onion/pepper/garlic mixture back in and mix in well. Add the taco seasoning mix, incorporate the seasoning into the beef/pork well. Once the beef/pork is done, add the stock and enchilada sauce. Stir and bring to a simmer for about ten minutes.
Use half of the enchilada meat sauce in the bottom of your baking dish, then evenly sprinkle on top of that 1 ½ cups of the cheese. Next, you’ll be adding in the tots, pressing them down into the sauce and cheese. Finally, sprinkle some more cheese, about ½ cup, on top.
Set to the one fan setting at 420 and cook for 25 minutes. Next, add more cheese (½ cup) and put it back in the oven at the two fan setting, 450 for an additional 5 minutes. You will want to scoop off the excess fat on top, before letting it cool too much.
Be sure to let this cool for about ten minutes before you serve and eat!
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