This is a recipe that I can honestly say is an absolute original. It is really hard to create a recipe that has never been done before. A lot of the time, I am simply taking a pre-existing recipe (such as my Lemon Meringue Pie recipe) and putting my own spin on it to create a healthier and easier version. This recipe, however, is truly a "My Crash Test Life" original.
You are probably curious with regards to creating tortillas that are dairy free, gluten free, Whole30 approved and keto accepted (and that taste good!). The inspiration came after seeing avocados on sale at the grocery store and thinking of my Easy Lasagna With Homemade Low Carb Noodles as well as my Dairy Free Avocado Pizza Crust.
Imagine if I could use avocados instead of cream cheese for my tortillas to create a "sheet" of tortilla that I could then layer between taco meat. I set off to work and within minutes, I had concocted an avocado tortilla. Once that was done, the rest was a breeze!
How to make Whole30, Gluten Free, Keto, Dairy Free "Tortillas"
Step 1: Making the Tortillas
In a high-speed blender, combine avocado, egg whites and spices. Blend on high for one minute.
Pour the mixture into a rimmed baking sheet and place in the oven to cook.
Step 2: Making the casserole
As the "tortilla" is baking, prepare the taco meat and set aside.
Once the "tortilla" is done, divide the large sheet into sections using a sharp knife or a pizza cutter. I was able to get two squares out of my rimmed dish since I was using an 8 x 8 baking dish.
Place a third of the taco meat on the bottom of your baking dish. Next, add the "tortilla" layer and repeat one more time. End with a layer of taco meat and add cheese if you like.
Although I try to eat primarily a Whole30 approved diet, Mr. Grumbles likes his cheese. Since 99% of this taco bake is Whole30 approved, I added some cheese on top to keep Mr. Grumbles happy! As for me, I can simply remove the upper cheese layer and stick with my Whole30 diet.
Step 3: Baking the casserole
Place the casserole back in the oven for a quick 10 minutes and enjoy!
This taco bake is very easy to modify to suit your family's taste buds. You can easily spice it up with some chopped jalapeno peppers, or top it with guacamole or sour cream.
Delicious, easy, healthy and Mr. Grumbles approved!
If you like this recipe, you may also like the following:
- Easy Lasagna With Homemade Low Carb Noodles (Keto, Gluten Free)
- Avocado Pizza Crust for One (Whole30, Low Carb, Dairy Free)
- Spaghetti Squash Crust Taco Pie (Whole30, Low Carb, Dairy Free, Gluten Free)
- Mini Taco Appetizers (Low Carb, Keto)
Taco Tortilla Bake (Whole30, Keto, Gluten Free, Dairy Free)
With Cinco de Mayo quickly approaching, I decided to make a taco tortilla bake. Using pureed avocado and egg, I was able to make the "tortillas" which I then layered with taco meat and cheese.
- Total Time: 30 minutes
- Yield: 8 slices 1x
Ingredients
For the Tortilla:
- 1 cup (239 g) avocado flesh (approximately 1 large avocado)
- ¾ cup (178 g) liquid egg whites from a carton
- 1 - 2 tablespoon chili powder (depending on how spicy to like things)
- 1 tsp salt
For the Taco Filling:
- 16 oz ground meat (turkey, chicken or beef)
- ½ of a large onion, chopped
- 2 - 10 oz cans diced tomatoes and green chilies (I used Rotel), drained
- 8 oz tomato sauce
- 1 tbsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- ½-1 cup of shredded cheddar cheese (if using)
Instructions
Make the Tortilla:
- Preheat the oven to 350 degrees F. Grease a 10 x 12 rimmed baking sheet (or use two 8 x 8 square pans). Place all the tortilla ingredients into a high speed blender and blend on high for 1-2 minutes. If mixture is too thick, add a little water (mixture should be thick yet still be able to be poured). Pour mixture onto the rimmed baking sheet and bake for 20-25 minutes or until fully cooked. Don't worry about overcooking the tortilla as it will absorb some of the moisture from the taco meat. Remove the tortilla from the oven and slice into sections to make 2 layers that will cover an 8 x 8 baking dish.
Make the Filling
- Place ground meat in a large skillet and cook on medium heat until starting to brown. Once meat begins to brown, add onion and continue to cook until onion begins to soften. Add all additional ingredients (except cheese) and cook until water has evaporated (10-20 minutes)
Assemble the Casserole
- Take ⅓rd of the taco filling and layer it on the bottom of the dish. Layer with tortilla sheet. Repeat layers until no more tortilla remains. Sprinkle with cheese (if desired).
- Place casserole in the oven for 10-15 minutes or until fully heated.
- Once cooked, divide the dish by 8 and enjoy.
Notes
- See post for detailed picture
- Since I used lean ground turkey, I did not need to drain the meat. If you choose a fattier cut of meat, you may want to drain your meat before adding the onion.
- Do not add the cheese to keep this dish Whole30
- Feel free to add jalapenos or diced olives.
- The nutrition is based on lean ground turkey taco meat without any cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 4.3 g
- Fat: 10.2 g
- Carbohydrates: 10.8 g
- Fiber: 4.3 g
- Protein: 17.2 g
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