A quick and delicious meal for a week night or ANY night! Who needs those high-carb cornmeal toppings from the past? or those low-carb fake cornmeal toppings? Both low-carb topping trials I’ve created have been mediocre at best: one was too dry; the other was tasteless to me. So I checked out the Great Value brand no-salt added canned corn not long ago at Walmart. Lo and behold, it only has 9g carbs per ½ c. minus 2g fiber or 7 net carbs per ½ cup. Spread out in an entire recipe like this, if not still in Induction, you can use half a can (3/4 c.) in a recipe and get the real flavor of corn for little carbs per individual serving. Check out the numbers below. And is this dish ever yummy!
This recipe is only suitable for Induction if you omit the corn. It’s OK for other phases of Atkins however and Keto diets if the carbs will fit your daily limits.
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1 lb. ground beef (I used 90% lean grass-fed)
2 oz. chopped onion
1 jalapeno, seeded and chopped
½ tsp. chili powder
1 tsp. ground cumin
½ tsp. granulated or garlic powder
3/4 c. Great Value canned corn, drained (omit if on Induction)
2.25 oz. can sliced black olives
4 slices American Deluxe cheese
1/3 cup shredded cheddar cheese
½ c. Great Value canned diced tomatoes (no-salt)
DIRECTIONS: Preheat oven to 300º. Cook ground meat over medium heat until no longer pink. Add onion and jalapeno and cook until onion is softening. Add all spices and stir. Add tomatoes, corn, olives and the shredded Cheddar cheese. Stir and simmer for 4-5 minutes. The cheese will begin to get sticky and bind the mixture a bit. Top with the 4 slices of American cheese. Pop in a 300º oven for 5-8 minutes just to melt the cheese. Serve directly in the baking pan or dish up onto a serving platter. Pairs nicely with a guacamole or green salad of choice.
NUTRITIONAL INFO: Makes 4 servings. Each serving contains:
31.5 g fat
10.1 g carbs, 2.4 g fiber, 7.7 g NET CARBS
39.8 g protein
882 mg sodium