Keto Taco Casserole

Name: Easy Keto Taco Casserole Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 lb ground beef; 1 small yellow onion (finely diced (70g)); 2 tbsp taco seasoning (or more, to taste); 2/3 cup water (160 ml, or beef stock); 1/2 cup red bell pepper (diced (74g)); 1 tin chopped tomatoes (400g / 14oz); 1/2 cup sour cream (120g); 1 cup cheddar cheese (shredded (113g)); 1 - 2 diced green jalapeño chilli (optional (14g)); 1 tbsp chilli powder (I used mild); 3/4 tsp paprika; 1 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp dried onion powder; 1/4 tsp oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 medium spring onions / scallions ((30g)); 10 black olives (sliced (30g)); 6 cherry tomatoes (diced or salsa (65g)); 2 tbsp chopped coriander ((8g)); 1 avocado ((200g))

Jump to Recipe Cookbooks Meal Plan

My hearty keto taco casserole is so tasty you won't want to wait until Taco Tuesday! This easy keto Mexican casserole is a tasty, family-friendly one-pot dinner for any day of the week.

a keto taco casserole topped with avocado, tomatoes and herbs in a cast iron pan

If you're eating low carb and the rest of the family isn't, you have probably done your share of cooking double meals.

Well, this keto taco bake is a keeper. Because EVERYBODY likes it, whether they are following a low carb lifestyle or not! If you didn't know this dish was from my blog, you would never think of it as keto.

We love taco casserole with a crunchy green salad, a portion of cauliflower rice or my keto tortilla chips. But, it tastes just as good solo.

Jump to:

What's To Love About This Recipe
Ingredients
Instructions
Recipe FAQs
Mix And Match Toppings
Meal Prep And Storage
More Mexican Recipes
Recipe

What's To Love About This Recipe

Low in carbs. My keto taco casserole is only 4.4g net carbs per serving (or 5.5g net carbs including toppings). I've left out the crushed taco chips and the refried beans that regular taco bakes often contain - those add too many carbs. Promise, you won't miss them at all.

Tasty. This is satisfying, hearty and flavourful comfort food. I have topped the casserole with fresh herbs and other Mexican favourites. My mouth is watering even writing about it.

Easy. This is a one pot dinner that's on the table in 50 minutes. It is also great for meal prep.

Ingredients

Here are the ingredients you'll need:

Ground beef - I like to use free range or organic.
Vegetables - Onions, red bell peppers. Orange or yellow peppers would also work well.
Tinned tomatoes - For the sauce. Use a good quality brand such as Mutti.
Homemade taco seasoning - chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt and pepper.
Toppings: Sour cream, melted cheese
Garnishes: Black olives, green chili, cherry tomato, avocado, cilantro, spring onions

See the recipe card for full information on ingredients and quantities.

Instructions

It's simple to make a low carb taco casserole. Here are the basic steps. For a detailed method with ingredient amounts and timings, scroll down to the recipe card.

STEP 1: Stir together the taco seasoning mixture in a bowl.

ground beef and chopped onions in a cast iron pan

STEP 2: Fry the onions and brown the ground beef in an oven-proof pan over medium heat.

ground beef and peppers in a cast iron pan

STEP 3: Add the peppers, taco seasoning, tinned tomatoes and water or beef stock. Bring to a boil, then reduce to a low heat. Simmer until the mixture thickens, stirring occasionally.

Tip - Taste the mix. If you like it a little hotter, add the remaining ½ tablespoon of the taco seasoning.

STEP 4: Spread the sour cream over the taco meat..

STEP 5: ...and top with shredded cheese. I used cheddar, but Monterey Jack is also a good choice.

STEP 6: Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbling.

STEP 7: Allow to cool slightly. Then, top with garnishes of your choice and serve.

Katrin's Top Tips

#1 I browned the taco meat in an oven-proof cast iron pan (less washing up!). But of course, you can use a regular frying pan as well. Then, transfer the ground beef and tomato mix into a regular casserole dish before baking.

#2 Taco casserole tastes even better on the second day, once the flavours have had time to mingle.

#3 Love taco seasoning? Make a big batch with this keto taco seasoning recipe.

taco casserole in a cast iron pan topped with tomatoes, avocado, olives and herbs

Recipe FAQs

Can I use ready-made taco seasoning?

Of course. But check the ingredients. Ready-made taco spice blends can contain hidden sugars such as maltodextrin, MSG and other nasties.

Does it work with different meat?

Yes. You could use shredded chicken instead. Or use a mixture of beef and pork.

How can I add more vegetables to the dish?

You can serve it with cauliflower rice on the side. Or, add cauliflower rice directly into the casserole, alongside the bell peppers!

Mix And Match Toppings

These toppings work well with a low carb taco bake:

diced Jalapeno chili
chopped spring onions / scallions or red onion
sliced black olives
homemade salsa or chopped cherry tomatoes
chopped coriander / cilantro or parsley
Lime wedges
guacamole or avocado, cubed
shredded iceberg or baby gem lettuce
more sour cream, especially if the casserole is spicy. It will take the edge off the heat.

Meal Prep And Storage

Meal Prep: I like to batch cook and always make a double portion of this recipe. Then, I freeze half, without the toppings. Note that you will have to brown the beef in batches.

Storage: Keto taco casserole keeps well in an airtight container in the fridge for 3-4 days. You can also freeze it for 4-6 months. Defrost it in the refrigerator for 48 hours.

Reheating: I warm single servings in the microwave. Reheat the entire dish from chilled in the oven at 200C / 400F for about 15 minutes.

If you pop the casserole into the oven straight from frozen, cook it at 180C / 350F for around 1 hour. Cover the dish loosely with aluminium foil. Remove the foil and cook another 10 minutes so the cheese can brown.