Mexican Taco Bake

Taco Tuesday may just be our favorite dinner night of the week! We can NEVER how too many tacos but our waistline could use a break every now and then which is where my Mexican Taco Bake comes into the picture. This recipe meets the #Whole30 guidelines and is beyond scrumptious!

Ingredients:

• 2 tbsp coconut oil
• 2 large plantains slice long ways in thin slices
• 1 lb ground beef
• 1 lb ground pork
• 1/2 medium onion, diced
• 1 bell pepper, diced
• 5 garlic cloves, minced
• 3 eggs
• 2 cups salsa
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• toppings: guacamole, salsa, sour cream, cheese, jalapeño slices

Directions:

1. In a large saucepan, heat the coconut oil and add the sliced plantains. Once lightly browned on each side, remove from pan and make a layer in a baking dish.
2. Preheat oven to 375 degrees F.
3. In the large saucepan, add the ground beef and pork. Cook until brown, then drain excess fat. Return the meat to the pan and create a well in the middle.
4. Add the onions, pepper, garlic and seasonings (garlic powder, red pepper flakes, paprika, salt & black pepper) to the pan. Cook until transparent.
5. Whisk 3 eggs. Turn the heat off the pan and add the salsa and whisked eggs, mix well.
6. Pour mixture over the plantains and bake for 30-35 minutes until golden brown and set.
7. Remove from oven and let cool for about 5 minutes. Then slice into large serving squares. Top with guacamole, sour cream, cheese or whatever is your fancy.