Low Carb Plant Based Taco Casserole

Ingredients for the "crust":

• 2 - 12 oz. packages frozen riced cauliflower
• 1/4 cup Just Egg (equivalent of 1 egg)
• 4 oz. shredded plant based cheese 
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/4 tsp. salt

Ingredients for the taco topping:

• Avocado oil spray
• 1/4 cup chopped red onion
• 1 tbsp. crushed garlic
• 1 - 16 oz. package Beyond beef
• 1 link Beyond spicy Italian sausage, casing removed
• 2 tbsp. taco seasoning
• 1 cup low carb enchilada sauce 
• 2 oz. shredded plant based cheese

Cooking directions:

Preheat oven to 400F.  Spray a 9x13" glass baking dish with avocado oil spray.

Steam the riced cauliflower according to package directions and let cool slightly.  In a mixing bowl, combine the steamed cauliflower with the remaining ingredients listed for the crust.  Stir to mix well.

Use a silicone spatula to press the cauliflower mixture into your greased baking dish.

Pop it into the oven for 20 minutes, until edges are starting to brown.

Meanwhile, spray a large skillet with avocado oil spray and add the onion and garlic to the pan, allowing it to cook until starting to become translucent and fragrant, about 3 minutes.  

Add the Beyond beef and Beyond sausage to the pan, breaking it up with a wooden spoon, until browned, about 5 minutes.  Stir in the taco seasoning and stir to mix well. Pour the enchilada sauce into the pan and allow to simmer on low until the crust is out of the oven.

Once crust is out of the oven, spoon the Beyond mixture over the top and smooth it out to cover the crust.  

Top with the remaining 2 oz. of plant based cheese.  Pop it into the oven for about 10 minutes, until casserole is bubbling and cheese is melted.

Enjoy on a bed of chopped lettuce, topped with diced avocado, diced tomato and sliced black olives. YUM!

Yields 6 servings:  310 calories, 10.5 net carbs, 19.5g fat,  19.6g protein (without lettuce or toppings)