Taco Salad Bake

I’ve been wanting to try this for awhile and finally had all the ingredients on hand…  Until I ran out of chili powder!  You can add more if you like yours spicier, but I liked it fine this way.  My husband and youngest son liked it, too!

Taco Salad Bake

1 lb ground beef
3 large eggs
1 tablespoon dried onion flakes (or 1/3 cup chopped onion)
2 teaspoons chili powder
1 teaspoon dried crushed oregano leaves
1 teaspoon ground cumin
1 teaspoon seasoned salt
1/2 teaspoon dried minced garlic (or 1 minced clove)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup sharp cheddar cheese, shredded
2 packages shirataki noodles (I used orzo shape)

Topping

1/2 cup sour cream
1/2 cup sharp cheddar cheese, shredded
2 cups mixed greens (or lettuce), torn into small pieces
1/2 cup sharp cheddar cheese, shredded
16 sliced large black olives

Preheat oven to 375.  Grease 9×9 pan.  Set aside.  Brown ground beef; drain and set aside.

In medium-large bowl, mix together eggs and seasonings well.  Add beef and cheese; mix again.  Rinse shirataki noodles in a colander under running water.  Add to mixture, mix well, and spread into prepared pan.

Bake for 45 minutes.  Remove from oven and let sit for 10 minutes.

Layer topping ingredients on top of noodle bake in order given.  Cut into 4 pieces and serve.

This makes 4 servings with about 5 net carbs each.

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