Easy Keto Taco Casserole

4.45 from 9 votes

This delicious easy keto taco casserole recipe is perfect for taco night! Packed with flavor and low in carbs, this dish is sure to satisfy your cravings. Only 6 grams of net carbs and a whopping 25 grams of protein per serving.

Prep Time10

Cook Time45

Total Time55

Course: Entree, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Calories: 343kcal

Author: Dr. Sonali Ruder

Equipment

square baking dish

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.

Nutrition