Baja taco bake is my version of a very popular keto casserole. I wanted to put a twist on it and add some texture to this recipe. By adding shredded cabbage and cauliflower it really fills you up without going overboard. You will love all the amazing Tex mex flavor and cheesy goodness.
I’ve made a few of my favorite taco casserole dishes and they’re all fantastic but I wanted to add some texture contrast. Sometimes my mouth gets board if something is only soft or crunchy. I like to create different layers of texture so adding cabbage to this recipe was perfect. Unlike traditional iceberg or romaine lettuce used on tacos cabbage can handle the heat and not turn to mush. The cauliflower though not as crunch still brings another texture to the party.
In addition to the veggies I topping the taco bake with thinly cut strips of Cut Da Carb Flatbread Sheets. I simply cut the flatbread into strips then lay them out on a sprayed sheet pan and sprinkle a dusting of taco seasoning or just chili powder on them. Bake at 425 for about 5-7 minutes until slightly golden. Then just let them cool before serving so they’ll be even crispier.
*tip if you have extra miss shaped pieces of cut Da carb flatbread keep them in a bag and make these tortilla strips.
Use the meat you like best!!! As I try to incorporate more game meats and primal cuts I look for ways to disguise them so my family doesn’t notice. This taco bake is perfect for that because of the bold flavors. In this particular version I used a custom blend of beef that my local butcher grinds for me. It’s a combination of liver, heart and brisket that I affectionately call “Werewolf Meat” it’s delicious and you would never know you were eating 2 different primal cuts. It just tasted like well seasoned ground beef. Other great options would be ground venison, buffalo, pork or turkey. The recipe lends itself to any of these tasty proteins.
Meal Prep Boss Meet Baja Taco Bake
This Baja Taco Bake is really great for meal prepping as well. Often I’ll make this for dinner early in the week then portion the leftovers into squares after the dish has fully cooled. I’ll put the squares into meal prep containers with 2 oz portion cups full of salsa, sour cream and guacamole so I can microwave the casserole then top with my favorite condiments. You can also wrap the individual portions with plastic wrap the store in a freezer bag. You can pull the individual portions out of your freezer to have any night you’re too busy to cook.
One last tip that I often go to is to pack a bag of Tortilla Style Quest Chips along with your lunch. I crush the chips in the bag and sprinkle over my casserole. The crunchy chips give you that dorito like texture that I miss since starting keto. They have multiple flavors including: loaded Taco, Ranch and Nacho Cheese. All of them are awesome but Ranch is my favorite.
If you Love Tex Mex Recipes and want more please Checkout My Chicken Crust Mexican Pizza Recipe
Easy Homemade Taco Seasoning
1 tbsp paprika
1 tbsp chili powder
1 tsp salt
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
Place in a mini mason jar and shake to combine
- 1 lb Ground Beef
- 2 cups Riced Cauliflower
- 2 cups Shredded Cabbage
- ½ cup Diced Onion
- ½ cup Pico de Gallo
- 8 oz Cream Cheese
- 1 cup Shredded Cheddar Jack Cheese
- 1 Sliced Jalapeno
- 2 tbsp Taco Seasoning
- 2 tbsp Butter
- 2 tbsp Chopped Cilantro
- Brown off ground beef in a pan, once the beef is fully cooked remove from the pan and set aside.
- Add butter to the pan then sauté cauliflower, cabbage, onions and cilantro until tender but not mushy. Add cooked beef back to the pan then stir in pico de Gallo and taco seasoning
- Cube up an 8 oz brick of cream cheese and stir into the ground beef mixture until smooth.
- Pour mixture into a casserole dish and top with cheddar jack cheese and sliced jalapeños. Bake at 425 degrees F for about 10 minutes. If you’re making the Cut Da Carb tortilla strips you can bake them off at the same time.
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