Creamy Low Carb Taco Casserole

• 1.25 lbs. 93% lean ground beef 
• 2/3 cup chopped red onion
• 1 jalapeno pepper, minced
• 4 tbsp. taco seasoning (I use Flavor Gods Taco Tuesday)
• 1/4 cup water
• 2 oz. reduced fat cream cheese
• 1/4 cup salsa
• 4 eggs
• 1/4 cup fat free half & half
• 1 tbsp. hot sauce (I use Cholula)
• 1/3 cup shredded reduced fat cheddar jack cheese
• 1/3 cup shredded pepper jack cheese

Preheat oven to 350F.  Spray a 2 quart baking dish with olive oil spray.

Heat a large skillet over medium heat and spray with olive oil spray.  Add the ground beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Add the onion and jalapeno to the pan and cook until onion is translucent, about 3 minutes.  Drain any grease from the pan.

Add the taco seasoning and water, stir to mix well, reduce heat and simmer for 5 minutes.  Add the cream cheese and salsa to the pan and stir to combine, melting the cream cheese as you stir.

Meanwhile, whisk the eggs, half & half and hot sauce together in a bowl.  

Transfer the meat mixture to the baking dish.

Pour the egg mixture over the top. Sprinkle the cheese over the top.

Bake for 30 minutes, until the eggs are set.  Let cool for 5 minutes before serving.

Enjoy with your favorite taco toppings such as sour cream, sliced black olives, avocado chunks, green onions, etc.

Yummy!

Serves 6.  Each serving yields: 289 calories, 3.6 carbs, 31.7 grams protein, 14.6 grams fat