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!
Servings: 6
Calories: 417kcal
Ingredients
- 1 lb ground beef
- 1 small yellow onion finely diced (70g)
- 2 tablespoon taco seasoning or more, to taste
- ⅔ cup water 160 ml, or beef stock
- ½ cup red bell pepper diced (74g)
- 1 tin chopped tomatoes 400g / 14oz
- ½ cup sour cream 120g
- 1 cup cheddar cheese shredded (113g)
- 1 - 2 diced green jalapeño chilli optional (14g)
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 the oven to 350 Fahrenheit / 180 Celsius.
- Make the homemade taco seasoning by mixing everything in a bowl. This makes slightly more (approximately 2.5 tbsp) than you need. Add 2 tablespoons for this recipe. Option to add the rest if you prefer more heat.
- Heat a tablespoon of olive oil in a cast iron skillet (or nonstick frying pan). Fry the onions and ground beef for 4 - 5 minutes, breaking up the meat, until browned.
- Add the peppers, taco seasoning, tinned tomatoes and ⅔ cup of water or beef stock. Bring to a boil, then reduce to a simmer and cook for about 7 minutes until thickened, stirring occasionally.
- If necessary, transfer the beef mixture into an oven-proof casserole dish. I kept mine in the 26 x 5cm round cast iron pan. Spread over the sour cream and top with shredded cheese.
- Bake in the oven 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 your own spice mix. Make sure that it does not contain any hidden sugars!
Nutrition
Calories: 417kcal | Total Carbohydrates: 10.7g | Protein: 21.1g | Fat: 32.9g | Fiber: 5.2g | Sugar: 4.5g
