If you didn’t know already, Phillip and I are on a Low Carb diet called Keto. We’ve been on the diet for a little over 2 years now and have lost over 100 pounds combined. In the past few months, we’ve hit a rough patch and stagnated on our weight loss. It isn’t really a plateau, it’s more just laziness combined with boredom. For the first year that we were on our diet, we literally made the same low carb meal at least 6-8 times a week (dinner and leftovers for lunch the next day at least 3 days a week). It’s a great meal, we just eventually got bored and started straying and then ultimately cheating on our diet.

So we went on the hunt for new low carb recipes and came across one for a low carb Taco Bake. We made it once and immediately fell in love. It combines cheese (my favorite food EVER) with beef (Phillip’s favorite) as well as a few other cheap ingredients like tomato sauce, green chilies, and taco seasoning. It’s a great recipe and we make it about once a week now. If you want to pin that recipe for later (I highly recommend it), the Pin is below.

Last week we were going to make the taco bake for Phillip’s brother Ajax and his wife Amy but then we remembered that Amy recently had her gallbladder taken out and can’t eat red meat very easily. So we decided to adapt the recipe into something a little different. We made a Chicken version and let me tell you, it was AMAZING! We made a full size batch (8 servings) and after the meal, there was only 1 serving left!

So without further ado, here’s the recipe! Please note that I am not a food photographer and we halved the recipe when we made it this time so all pictures are taken in an 8×8 baking dish instead of the 9×13 pan recommended by the recipe.