Ingredients
Method
Crock Pot Instructions
- In a skillet, heat avocado oil over medium-high. Add the ground beef and cook for about 8–10 minutes, breaking it up with a spoon until browned and no pink remains. Drain any excess grease, but leave a little for extra flavor.
- Season the beef by adding water and taco seasoning. Let it bubble, then simmer for a few minutes until it starts to thicken. Your kitchen will smell amazing right about now.
- Transfer the mixture to your Crock Pot or slow cooker. Add the diced peppers, onions, and tomatoes, then give everything a good stir, making sure all the ingredients are evenly mixed.
- Cover and let it cook on Low for 4 hours or High for 2–3 hours, depending on how tender you want it. Low gives richer flavor, while High makes it faster.
- When it’s done, sprinkle cheddar cheese on top, cover again, and let it melt for a few minutes. Try not to peek—trust the process for a perfectly creamy, flavorful dinner.
Oven Instructions
- In a skillet, heat a little oil and brown the beef until fully cooked. Drain any extra grease, then add water and taco seasoning. Let it simmer for a few minutes until slightly thickened and fragrant.
- Mix and stir in the peppers, onions, and drained tomatoes. Once combined, transfer everything into a greased baking dish. If your skillet is oven-safe, you can skip the transfer for fewer dishes.
- Bake at 375°F for 20–30 minutes, until the casserole is hot and bubbly around the edges with a golden top.
- Add cheddar cheese on top and return to the oven for a few minutes until it’s melted, gooey, and irresistibly rich.
- Let it cool for about 5 minutes, allowing those caramelized edges to set. The result? A chef’s kiss perfect, low carb dinner that’s loaded with flavor and ready for your favorite toppings.
Notes
Nutrition Information:
Yield: 12 ServingTotal Fat: 21g
Saturated Fat: 9g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 148mg
Sodium: 384mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Protein: 27g