If you're a fan of Mexican cuisine but are following a keto diet, look no further than this delicious easy keto taco casserole recipe! Packed with flavor and low in carbs, this dish will satisfy your cravings while keeping you on track with your health goals. It has 6 grams of net carbs and a whopping 25 grams of protein per serving.
Who doesn't love tacos? This easy, cheesy, low carb taco casserole recipe has all the flavors of tacos but without the carbs! It's also gluten free.
Mexican food is a favorite in our house. Some of our favorite Mexican-inspired dishes are my ground turkey and cauliflower rice taco skillet, ultimate rotisserie chicken quesadillas, and chipotle corn salsa.
Now I'm excited to bring you this delicious and easy keto taco casserole. If you're looking for a tasty and low-carb twist on a classic Mexican dish, give this recipe a try! This easy-to-make dish is the perfect meal for busy weeknights or taco night. It's also great for parties and potlucks.
To make the filling for this keto Mexican casserole, I simmer taco meat with vegetables, spices, salsa, and cream cheese. Then, I top off the creamy filling with a fluffy low-carb crust made with eggs and cream that puffs up as it bakes in the oven. Serve this casserole with your favorite taco toppings like sour cream, diced avocado, cilantro, and hot sauce.
This tasty low carb and keto taco bake is not only delicious and easy to make, it's also perfect for meal prep. You can double the recipe and enjoy the leftovers throughout the week. Your family will love it!
So next taco Tuesday, skip the tacos and make dinner time a breeze with this delicious keto taco casserole instead. Your taste buds (and your waistline) will thank you!
Jump to:
Why You'll Love This Dish
- Tasty- who doesn't love tacos?
- Easy- this casserole is easy to make and uses simple ingredients
- Perfect for those following a keto, low carb or gluten-free diet
- Family-friendly- the entire family will love this dish
- Make-ahead- can be made in advance; perfect for meal prep
Doctor's Tips
- This keto taco casserole has only 6 grams of net carbs per serving. It also packs a whopping 25 grams of protein per serving.
- You can boost the veggie content of this dish by adding a bag of cauliflower rice to the filling. Cauliflower is low in carbs and is packed with nutrients.
- I use my own blend of dried spices in this dish rather than using store-bought taco seasoning. Taco seasoning often has hidden sugar, salt, and other additives.
Ingredients
Ingredient notes and substitutions (see recipe card at the end of the post for full ingredient list):
- Ground beef- I use 90 or 93% lean ground beef or ground turkey.
- Cheese- I use shredded Mexican blend cheese but you can use cheddar cheese, Monterey jack or even pepper jack cheese if you like a little heat.
- Dried spices- I use a combination of garlic powder, chili powder and cumin rather than store-bought taco seasoning, which often has hidden sugar, salt, and other additives.
- Salsa- choose a salsa that doesn't have added sugar. You can also substitute a can of Rotel tomatoes with diced green chiles.
- Cream cheese- a little cream cheese makes the casserole filling nice and creamy. You can substitute sour cream or cottage cheese.
How To Make Keto Taco Casserole Step-By-Step
See recipe card at the end of the post for full recipe details:
- Step 1- Cook the ground beef, onion, and bell pepper in a large sauté pan over medium heat until meat is browned and vegetables are softened.
- Step 2- Add the dried spices.
- Step 3- Stir in the salsa (or canned tomatoes) and cream cheese.
- Step 4- Spoon the ground beef mixture into a square or oval casserole dish sprayed with cooking spray.
- Step 5- Whisk the eggs, heavy cream, and salt together in a bowl. Pour the egg mixture over the filling.
- Step 6- Sprinkle shredded cheese on top. Bake at 350°F for 30-35 minutes until topping is puffed up and set.
Let cool for 5-10 minutes before cutting and serving. Top this keto Mexican casserole with your favorite toppings like cilantro, green onions, avocado, sour cream, black olives and hot sauce.
Chef's Tips
- To boost the nutrient content of this dish, I often add a bag of riced cauliflower to the filling. You don't need to defrost it first- simply add it to the skillet after the meat and vegetables are cooked.
- You can add other ingredients like corn or black beans to this casserole if you're not strictly watching your carb count.
What To Serve With This Casserole
Top this keto Mexican casserole with your favorite toppings like cilantro, green onions, avocado, sour cream, black olives and hot sauce.
This delicious low carb taco casserole is a complete meal on its own! It has a good amount of satisfying protein and fat to keep you feeling full and satisfied. I like to serve it with a simple salad on the side.
If you're looking for a low-carb side dish, serve it with cauliflower rice, air fryer spaghetti squash or my cauliflower cheesy bread. You can do a Mexican theme and serve this casserole with my chipotle corn salsa or game day guacamole.
If you're not watching your carbs, you can serve this tasty keto taco casserole with cilantro lime rice or pasta. Leftovers are great the next day. Sometimes I scoop the leftover casserole into taco shells for my kids and they gobble it up!
Recipe FAQs
This casserole can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, warm leftovers in the oven at 350°F until heated through. You can also reheat it in the microwave.
A typical taco casserole can be high in carbs because of carb-heavy ingredients like corn chips and refried beans. This easy keto taco casserole however, has only 6 grams of net carbs per serving.
Many store-bought brands of taco seasoning have sugar and starch added to them, which makes them higher in carbs than homemade taco seasoning. So, it's a good idea to make your own taco seasoning if you're following a keto diet.
More Low Carb or Keto Recipes
YOUR PATH TO WELLNESS STARTS HERE!
Get my best healthy recipes and tips sent straight to your inbox!
Recipe
Easy Keto Taco Casserole
Equipment
Ingredients
Filling:
- 1 pound lean ground beef or turkey
- ½ medium onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup jarred salsa (or one 10-oz can Rotel diced tomatoes & green chilies)
- 2 ounces cream cheese
Topping:
- 4 large eggs
- ¼ cup heavy cream
- 1 cup shredded Mexican blend or cheddar cheese
Optional toppings:
- cilantro, sliced scallions, diced avocado, sour cream, hot sauce
Instructions
- Preheat oven to 350°F.
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain any excess fat. Add the onion and bell pepper and cook until softened.
- Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to combine. Then, stir in the salsa (or canned tomatoes) and cream cheese and cook until melted. Spoon the mixture into a greased square or oval casserole dish.
- Whisk the eggs, cream, and a pinch of salt together in a medium bowl. Pour the mixture over the filling in the casserole dish. Sprinkle the cheese on top.
- Bake in the oven 30-35 minutes until the topping is puffed up and set. Let cool 5-10 minutes before cutting and serving. Serve casserole with desired toppings like cilantro, scallions, avocado, sour cream, and hot sauce.
Notes
-
- To boost the nutrient content of this dish, I often add a bag of riced cauliflower to the filling. You don't need to defrost it first- simply add it to the skillet after the meat and vegetables are browned/cooked.
-
- You can add other ingredients like corn or black beans to this casserole if you're not strictly watching your carb count.
-
- This casserole can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, warm leftovers in the oven at 350°F until heated through. You can also reheat it in the microwave.
Comments
No Comments