Place the beef mince and onion in a non stick frying pan and fry for 4 - 5 minutes, breaking up meat, until cooked through. Drain and discard any excess fat.
Make the homemade taco seasoning by mixing everything together in a bowl. This makes slightly more (approximately 2.5 tbsp) than you need. Add 2 tbsp for this recipe and see if you like it a little hotter and option to add the rest.
Add the peppers, 2 tbsp of taco seasoning, tinned tomatoes and ⅔ cup of water. Bring to a boil then re-duce to a simmer and cook for about about 7 minutes until thickened, stirring occasionally.
Add the beef to a greased oven proof casserole dish or cast iron skillet. Mine was a 26 x 5cm round cast iron pan. Then layer the sour cream and spread with a spatula and top with shredded cheese.
Bake for 25 - 30 minutes uncovered or until the cheese is melted.
Allow to cool slightly and top with optional garnishes of choice
Makes 6 servings. 5.5g net carbs per serving with garnishes, 4.4g net carbs without garnishes. Storage: Fridge for 3-4 days, freezer for 4-6 months (freeze without the toppings).You can use shop-bought taco seasoning instead of making you own spice mix. Make sure that it does not contain any hidden sugars or other nasties!