Ingredients:

• 1 1⁄4 ground sirloin hamburger patties, cooked and cut in bite size pieces (1/3 lb. patties)
• 2 slices bacon, cooked and chopped
• 2 cups chopped romaine salad mix
• 1⁄2 cup pickles, chopped
• 1⁄4 cup shredded cheddar cheese

For dressing:

• 2 tbs. olive oil mayo
• 1-2 tbs. white vinegar (to taste) 1 tsp. mustard
• 1⁄2 tbs. pickle relish (low sugar) Dash paprika
• Pinch truvia or stevia, to taste

Directions:

1. In a large bowl layer chopped romaine, pickles, cooked hamburger patty, bacon, and shredded cheese.
2. In a small bowl mix together all the ingredients for the dressing.
3. Drizzle dressing over salad and enjoy immediately!

Source: Fit2Fat2Fit.com

Ingredients:

• 1 pound ground beef
• 3 tablespoons Taco Seasoning
• 6 large eggs
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (well-packed) About 4 ounces.

Directions:

1. Preheat the oven to 350 degrees F and grease a 9-inch glass or ceramic deep dish pie pan. 
2. Brown the ground beef in a large skillet over medium heat until no longer pink about 7 minutes, breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan. 
3. In a large bowl, combine the eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
4. Ingredients for taco pie, ready to put together.
5. Sprinkle with the cheese and bake for 30 minutes or until the center is set and the cheese is browned. Remove from the oven and let sit for 5 minutes before serving. 
6. Store leftovers in the refrigerator for up to 4 days. 
7. Crustless taco pie, done and ready to cut.

Source: MotherWouldKnow.com

Ingredients:

• 1 lb ground bison (or beef)
• 1/2 lb ground breakfast sausage
• 1 tsp minced garlic
• 6 oz tomato paste 
• 1 can rotel 
• 4 cans water using the rotel can
• Spicy chili seasoning (from The Spice Hunter)
• Shredded cheddar cheese 
• Sour cream
• Jalapeños

Directions:

1. Brown bison, sausage and garlic together.
2. Add all other ingredients.
3. Bring to a boil then simmer for 20 min. 

Top with your favorites! 😋 I like The Spice Hunter spices (both Spicy Chili and Spicy Taco) because they are clean…no maltodextrin. The spicy chili has a little cane sugar…but it is second to last on the ingredients. 

Chili Cheese Dogs

I cooked up the KETO chili and pan seared some hot dogs. Topped with cheese, sour cream, jalapeños and mustard. 

Tastes just like the real thing. We didn’t even miss the bread!  😋

Source: Fit2Fat2Fit

Ingredients:

Fat Head Dough:

• 3/4 cup almond flour
• 1 and 3/4 cups mozzarella cheese, shredded
• 2 tablespoons cream cheese
• 1 egg
• pinch of salt
• 1/2 teaspoons Italian seasoning

Lasagna:

• 1/2 cup onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 pound ground beef
• 1 pound ground Italian sausage
• 24 ounce jar Marinara Sauce Such as Rao’s
• 8 ounces ricotta cheese
• 1 egg
• 2 tablespoons fresh basil, chopped
• 2 cups Italian blend cheese shredded (or 1 cup mozzarella and 1 cup Parmesan, combined)
• Optional: additional fresh basil for garnish

Directions:

1. Preheat oven to 400 degrees F.
   
2. Make Fat Head dough according to the instructions in Hip Tip section.
3. Roll prepared dough very thinly on a baking sheet covered in parchment paper. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna “noodles”, and set aside.
4. Lower oven temperature to 375 degrees F.
5. Saute onion, bell pepper, and garlic with a little cooking oil in a large skillet.
6. Add both ground beef and sausage. Crumble and cook meat in the skillet.
7. Stir in marinara sauce.
8. In a small separate bowl, stir ricotta cheese, egg, and fresh basil together.
9. Start compiling lasagna in a 9×13 casserole dish by adding sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese, and then noodles.
10. Repeat and then end with a layer of sauce and shredded cheese.
11. Bake covered with foil for 25 minutes on 375 degrees. Bake another 10 minutes uncovered. (Tip: Spray foil with non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
12. Serve with additional chopped basil, if desired.

NUTRITIONAL INFORMATION

Yield: 8 servings, Serving Size: 1 serving
Amount Per Serving: Calories: 836, Total Carbohydrates: 14g, Fiber: 3g, Net Carbohydrates: 11g, Total Fat: 63g, Protein: 58g

Source: Hip2keto.com