Keto friendly Taco Casserole

 Keto Taco Casserole

2 bags Frozen Cauliflower Rice

2-3 lbs Ground Beef

Red Bell Pepper

White Onion

Taco Seasoning

1 small can of Tomato Paste

Shredded Colby/Jack Cheese/your choice

Sour Cream

Toppings after baking/before serving.

Lettuce

Tomato

Black Olives

Avocado/Guac

Cilantro

Jalapeno

Salsa – Hot Sauce

Preheat oven to 350ºF

Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased casserole dish and spread in an even layer.

 Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, 1 small can of tomato paste and Stir - Transfer to casserole dish in an even layer on top of cauliflower rice.

•Top with shredded cheese and bake for 10-15 minutes.

 Remove from over and Spread sour cream  over the top. Top with your favorite taco toppings and extra shredded cheese. Drizzle over the top with taco sauce of your choice. I like hot!

Creamy Pasta Salad

(I usually cut the recipe in half)

8 ounces salad macaroni or ditalini pasta

1 cup tiny broccoli florets

1/2 cup diced cucumber

1/2 cup finely diced red pepper

1/2 cup sliced black olives

1/4 cup very thinly sliced green onion

DRESSING INGREDIENTS:

1/2 cup mayonnaise ( I use Miracle whip and skip the vinegar)

2 teaspoons white wine or plain vinegar or milk

1/2 teaspoon kosher salt adjust to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar or to taste

Instructions

Cook the pasta according to the directions on the package, add salt to water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

 Stir together the mayonnaise or Miracle whip, vinegar or milk, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste test and season to your taste.  Cover and refrigerate for at least an hour.    Stir before serving.