Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.

Preheat your oven to 350 degrees. Grease 8x8” baking dish with coconut oil, ghee or butter. Press the shredded potato into the bottom of the pan to create an even layer. Bake for 20 minutes. Remove from the oven and let the dish cool for 10 minutes. Press the shredded potato down into the dish with the back of a spatula, to get rid of any air pockets.

While the shredded potato is cooking, melt the coconut oil/ghee/butter in a medium-size pan over medium heat. Once melted, crumble the ground beef into the pan and sauté until cooked through. Add the bell pepper and sauté until soft, about 3-4 more minutes. Drain any fat from the pan. Add the taco spice blend to the pan and stir well to combine. Turn off the heat and set aside to cool for 5 minutes.

In a large bowl, whisk together the eggs and coconut milk. Add the ground beef mixture and stir well to combine. Pour the egg mixture into the baking dish, on top of the shredded potatoes.

Bake for 45 minutes to 1 hour, or until the casserole is set in the middle (you’ll know it’s set when you gently shake the dish and the middle of the casserole doesn’t move). Cut into slices, top with any or all of the toppings and ENJOY!