Aunt Rocky’s Low Carb Cattle Drive Casserole (Gluten-Free)

Preheat oven to 375º F and generously grease a 7×11-inch baking pan (or an 8 or 9-inch pie pan).

For the biscuit crust:
In a medium mixing bowl, whisk almond flour, baking powder, salt, oat fiber, and glucomannan until lumps are broken up. Cut in cold butter with a pastry cutter, two knives, or a fork until dough is crumbly. Set aside.

In a small mixing bowl, whisk egg whites until very frothy. Add frothy egg whites to dry ingredients and mix gently with a knife just until egg whites are incorporated. Don’t over-mix, or try to get a smooth dough. Scoop dough mix into the baking dish. Use your hands to spread the dough evenly along the bottom of the baking dish, and a little way up the sides. There won’t be enough to make a deep-dish crust, just go up the sides about 1/2 inch so there’s a well in the center. Make sure not to leave any of the baking dish bottom uncovered with dough. Bake 15 minutes, until edges are turning golden brown.

For the meat layer:
While the biscuit crust is baking, make the meat layer. In a large skillet, brown the ground beef over medium heat, adding the onion and bell pepper when the meat is about half-cooked. Break up meat into crumbles as you cook. Drain off most of the grease, leaving only about a tablespoon.

Keep cooking until meat is browned, and onion and bell pepper are softened. Add garlic, and cook 1 more minute. Add chorizo or taco seasoning, salt, pepper, and canned tomatoes. Mix well, remove from heat and set aside until the crust is finished baking.

For the sour cream layer:
In a small bowl, whisk sour cream, mayonnaise, garlic powder, and drained green chiles until smooth. Set aside until needed.

When crust has finished baking, cover it with meat mixture. Spread all the way to the edges of the baking dish, smoothing the top. Dollop sour cream mixture over the top and spread evenly. Top with shredded cheddar.

Bake 30 minutes, until cheese is melted. Remove casserole from oven, and allow to rest for 10 minutes before cutting. Run a knife or spatula around the edges before trying to remove a piece.

Notes:
1. Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason, most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
2. Use taco seasoning, fajita seasoning, chorizo seasoning, or any Mexican Seasoning blend you have. (I use chorizo seasoning.)
3. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
4. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each serving: Calories 483, Total Fat 38 g, Saturated Fat 12 g, Sodium 671 mg, Potassium 94 mg, Total Carbohydrate 12 g, Dietary Fiber 4 g, Net Carbs 8 g, Sugars 3 g, Protein 25 g. Macros: 72% fat, 21% protein, 7% carbs.

© May 26, 2018 Roxana Lopez for Aunt Rocky’s