This is a Keto/Low-carb recipe I like to make frequently; mostly because it’s great for Jorge and I and the kids LOVE IT!! It’s really easy, too! I don’t have the step-by-step photos (I lost them somewhere while transferring photos from my phone to my harddrive 🙄 ), but you’ll get the gist of it–it’s that easy!
2 lbs. ground beef
1 tblsp. Pink Himalayan Salt or sea salt
1/2 tblsp. pepper (I prefer freshly cracked–just something about it!)
1/2 tblsp. lemon pepper
1 tblsp. minced garlic (or 1/2 tblsp. garlic powder)
1 tblsp. dried onion
McCormick Bacon and Chives seasoning (optional, but I really love this seasoning!)
1 baggie of bacon pieces (Great Value, HEB and Oscar Mayer carry these)
1 8oz bag of shredded sharp cheddar, split in half
(optional) 1 can of mushrooms (I don’t do this one since the kids won’t eat it!)
Jalapeño (nacho) slices
Diced green onions
A dollop of sour cream
A dollop of mayo
Pre-heat your oven to 350. Brown ground beef and season with sea salt, pepper, lemon pepper, minced garlic (or powder), dried onion and McCormick seasoning. Once ground beef is cooked through, split your ground beef in half and in a 2qt. dish, make a layer of ground beef, (the layer of mushrooms would go next if you’re using them), followed by a layer of bacon pieces and a layer of sharp cheddar. Repeat your layers. Bake for 10 minutes until cheese has melted. Wait about 5 minutes for casserole to “set” and then serve and top with sour cream, jalapeños, green onions, avocado slices, etc. Easy peasy!!