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+ servings
a cast iron pan filled with a ground beef taco casserole topped with melted cheese and toppings
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5 from 8 votes

Easy Keto Taco Casserole Recipe

This easy keto taco casserole is filling, hearty and flavourful comfort food. Garnish with your favourite Mexican toppings and enjoy!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 417kcal

Ingredients

  • 500 g free range / organic beef mince
  • 1 small yellow onion finely diced (70g)
  • 2 tablespoon taco seasoning
  • cup water 160 ml
  • ½ cup red bell pepper diced (74g)
  • 1 tin chopped tomatoes 400g
  • ½ cup sour cream 120g
  • 1 - 2 diced green jalapeño chilli optional (14g)
  • 1 cup cheddar cheese shredded (113g)

Taco seasoning (makes approx. 2.5 tbsp)

  • 1 tablespoon chilli powder I used mild
  • ¾ teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried onion powder
  • ¼ teaspoon oregano
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Optional garnish:

  • 2 medium spring onions / scallions (30g)
  • 10 black olives sliced (30g)
  • 6 cherry tomatoes diced or salsa (65g)
  • 2 tablespoon chopped coriander (8g)
  • 1 avocado (200g)

Instructions

  • Preheat oven to 350 Fahrenheit / 180 Celsius.
  • 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 tablespoon for this recipe and see if you like it a little hotter and option to add the rest.
  • Add the peppers, 2 tablespoon 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

Notes

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! 

Nutrition

Calories: 417kcal | Total Carbohydrates: 10.7g | Protein: 21.1g | Fat: 32.9g | Fiber: 5.2g | Sugar: 4.5g