Low Carb Taco Casserole March 23 2013 4 Comments

Low Carb Taco CasseroleServes 4
 
1 lb extra lean ground beef
1 cup shredded low fat Mexican blend cheese, divided
3/4 cup canned black soy beans, rinsed
4 oz can diced green chiles, drained
2 green onions, sliced thin
2 pieces roasted red bell peppers (in the pickle section)
1 jalapeno, sliced thin
1/4 cup water
3 tablespoons sour cream
1 tablespoon tomato paste
 
Preheat oven to 375 F. Coat 9x9” pan with cooking spray.  Rinse and drain rice pearls.  Dice bell peppers. Cook ground beef then add to a bowl with all ingredients except jalapeno and half of the cheese.  Spoon into pan, top with remaining cheese and jalapeno and cover with foil. Bake 40 minutes then rest 5 minutes to firm up.
 
Tip:  Black soy beans look like regular beans but with 50% less carbs + extra protein!
 
Nutrition Per Serving
 
Calories: 217     Carb: 6 grams      Protein: 28 grams
Fat: 9 grams     Sodium: 351 mg     WW Points Plus: 5