Keto Mexi Casserole

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I am an 80s kid and Bisquik was a staple in my Moms kitchen! You could make so many different recipes with it!!

One recipe in particular I remember was this mexican casserole. I of course ketofied it, but it has the same flavor and the fat head dough crust reminds me of the bisquik bottom!

Lets make this!!

First you will need your ingredients for the dough bottom. It is my nut free version of the almond flour cousin. Coconut flour uses less and helps to give that crumbly crust that soaks up juices!!

Now while you have the crust in the oven start browning your meat. I am using 1 lb. Ground pork, but any ground meat would work! Add in 1 Tbsp taco seasoning, plus salt n pepper.

Now you need to mix up the creamy layer!

After its cooled cut in and eat!!! I love mine topped with salsa, dollop of sour cream and black olives!😋

To make the crust:

4 cups shredded mozzarella
4 oz cream cheese, cubed
1 cup coconut flour
4 eggs

Bake at 425F for 12min in a greased 9×13 pan. Glass is best!

Meat layer:
1 lb ground pork, browned
1 tbsp taco seasoning
Creamy layer:

In a medium bowl mix….
1/2 c sour cream
1/2 c mayonnaise
1 tsp garlic powder
1 cup shredded cheese (cheddar/ Colby Jack)

Layer on top of crust once out of the oven: browned meat, tomatoes, cream mixture, additional 1/2 cup shredded cheddar

Now Bake entire casserole at 350F for 30min

After baked, take out of oven and cool down 10 min before serving!