CRUNCHY "DORITO" TACO CASSEROLE
Everybody’s making Doritos casserole, but this version skips the Doritos and brings even more crunch. This Crunchy Egglife Taco Casserole is loaded with seasoned ground beef, salsa, creamy cheese, and plenty of taco flavor, then finished with a crispy cheesy pork-rind topping and homemade Egglife wrap chips. The Egglife chips go on after baking so they stay light and crunchy instead of disappearing into the casserole. It’s an easy, satisfying low-carb dinner with all the cheesy taco casserole comfort you want—without the bag of chips.
CRUNCHY "DORITO" TACO CASSEROLE
Ingredients
CRISPY EGGLIFE CHIPS
- 6 Egglife wraps
- 1 Tbsp avocado oil or extra-virgin olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
TACO FILLING
- 2 lb ground beef
- 1 small onion, diced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp each smoked paprika, garlic powder, onion powder, salt
- 1/2 tsp black pepper
- 1/2 cup salsa
- 1 can Rotel, well drained
- 4 oz cream cheese, softened
- 1/2 cup Inner Vitality Yogurt
- 1 1/2 cups shredded cheddar or Mexican blend, divided
CRUNCHY TOPPING
- 2 cups crushed pork rinds
- 1/2- 1 cup shredded cheese
- About half the Egglife chips
Instructions
- 1. Cut the wraps into small triangles. Spray with oil and add spices. Single layer on parchment, 375°F, 5–8 min, flipping halfway and seasoning the other side. Pull them dry and crisp, not deep brown.
- 2. Brown the beef and onion. Drain if needed. Add the spices and cook 1 minute. Stir in salsa and drained tomatoes.
- 3. Heat to low. Melt in the cream cheese and stir in the Yogurt.
- 4. Half the filling in the dish, 3/4 cup cheese, the rest of the filling, 3/4 cup cheese.
- 5. Sprinkle pork rinds and top with 1/2 - 1 cup cheese. Bake uncovered 18–22 min until bubbling at the edges. Broil 1 min if you want more color.
- 6. Rest 5 minutes until the steam stops. Then scatter half the chips, lightly crushed, over the top. Stick the bigger pieces into each serving.