This appetizer is uber-tasty and very rich. One large square is incredibly filling, so my guess is that most people will have only one or two servings. The toppings are no-bake toppings. You can make the dough and roll it out and cover with plastic wrap and bake the day of the party.
Taco Meat
Topping:
1 lb ground beef (0.45 kg)
1 packet Taco seasoning
2 tbsp salsa* (30 mL)
Salt and pepper, to taste
Cream
Cheese Filling:
8 oz regular
cream cheese, softened (250 g)
1 cup sour cream (250 mL)
2 tbsp salsa, OR sugarless ketchup* (30 mL)
Taco
Toppings:
11/4 cups
grated sharp Cheddar cheese (300 mL)
Cubed avocado
Diced Roma tomato
Miracle
Dough:
2 cups grated
Mozzarella cheese (500 mL)
2 tbsp butter,
melted (30 mL)
1 cup Gluten-Free
Bake Mix 2 OR Grain-Free Bake Mix (click for recipes) (250 mL)
(For
Grain-Free - scroll down), OR Keto Bake Mix (use 1/4 cup more)
1 egg, fork
beaten
1/4 tsp onion salt (1 mL)
1/4 tsp garlic powder (1 mL)
Preheat the oven to 400°F (200°C).
Taco Meat Topping: In nonstick frying pan, cook ground beef over medium heat until turning brown. Add Taco seasoning, salsa and salt and pepper, to taste.
Cream Cheese Filling: In medium bowl, beat cream cheese, sour cream and salsa, OR sugarless ketchup together until smooth.
Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese and butter together. Try l minute and 50 seconds. Be careful when removing the bowl with molten cheese. Place Gluten-Free Bake Mix 2, OR alternative on top. In small bowl, beat egg with fork. Add onion salt and garlic powder; beat again with fork to combine. Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead a little to form a soft ball. Place on parchment paper and using a rolling pin, roll dough out to a 14 x 11-inch (35 x 28 cm) rectangle. Form a lip with the edges. Carefully lift the parchment and the dough and place on a jelly roll pan or cookie sheet. Bake 15 minutes or until light golden brown underneath and on top. Allow to cool 5 minutes. Spread with Cream Cheese Filling and top with taco meat. Finally sprinkle with grated Cheddar cheese, avocado cubes and diced tomato. Slice into squares for serving.
Helpful Hints: *I used a smooth (no
lumps) mango salsa, so you could definitely use sugarless ketchup instead in
the cream cheese filling.
Yield: 16 servings
1
serving
240.6
calories
14.1
g protein
20.7
g fat
0.3 g fiber
3.7
g net carbs
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