Low Carb Taco Casserole

Step 1

Prep. Preheat oven to 400 F and prepare a 9x13 casserole dish with cooking spray.

Step 2

Cook the veggies. Heat oil (1 tablespoon) in a large pan over medium heat. Add onion (1 diced) and bell pepper (1 diced) and saute until they begin to soften about 8 minutes. Place onions and bell peppers in the prepared casserole dish in an even layer, and set aside to cool.

Step 3

Whisk. In a small bowl, whisk together the eggs (4), salt (1 teaspoon), and pepper (1/2 teaspoon). Once veggies have cooled, pour eggs over the veggies in an even layer.

Step 4

Cook turkey. Heat remaining veggie oil in the pan and add ground turkey (2 Lbs). Break into small pieces with the back of a spoon as it cooks. Cook until no longer pink. Add taco seasoning and toast until fragrant, about 2 minutes. Add diced tomatoes (14.5 ounce can]), and water (1/2 cup). Stir to combine and bring combo to a gentle boil. Reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left. Taste and adjust salt and pepper to your liking (each taco seasoning has a different amount of salt!). Spread meat evenly over the top of the eggs and veggies.

Step 5

Bake. Sprinkle cheese (2 cups) and olives (2 ounces) on top. Bake in the oven for 20 minutes, or until the cheese has melted. Allow casserole to cool slightly before slicing. Serve with romaine lettuce, jalapenos, sliced tomatoes, and enjoy!