Go Back
–+ servings
a cast iron pan filled with a ground beef taco casserole topped with melted cheese and toppings
Print

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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 417kcal
Author Katrin Nürnberger

Ingredients

  • 500 g free range / organic beef mince
  • 1 small yellow onion finely diced (70g)
  • 2 tbsp taco seasoning
  • 2/3 cup water 160 ml
  • 1/2 cup red bell pepper diced (74g)
  • 1 tin chopped tomatoes 400g
  • 1/2 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 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

Optional garnish:

  • 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)

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 tbsp for this recipe and see if you like it a little hotter and option to add the rest.
  • Add the peppers, 2 tbsp of taco seasoning, tinned tomatoes and 2/3 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