Sometimes I just crave some Tex-Mex flavors. But it can be tough to make the meals in low carb form. My version of Mexican food typically involves a bunch of chips, tortillas, beans, etc. All super yummy and super high in carbs.
So when I found a keto taco casserole, I knew I had to try it. All my favorite flavors in a low carb package? Sign me up!
- Ground beef
- Garlic clove
- Bell pepper
- Taco seasoning
- Eggs (2)
- Shredded cheese (Mexican blend)
- Optional toppings: sour cream, tomatoes, green onions
How to make this keto taco casserole
Start by browning the meat in a large skillet. Add the green pepper and onion and cook until the meat is fully brown. Add the minced garlic and cook for another minute. Then turn off the heat, add the taco seasoning and stir to evenly distribute.
Transfer the beef to a 1 ½ quart casserole dish.
In a separate bowl, beat the 2 eggs lightly. Then add half the shredded cheese and stir in. Pour this mixture over the beef in the casserole dish. Mix it up a little to ensure the cheese is evenly distributed throughout the meat.
Top with the remaining cheese. Bake uncovered for 25 minutes. The cheese should be nice and melted and a little bit bubbly by then. 😀
Remove from the oven and serve with your favorite low carb toppings. 😃
Variations for this keto casserole
The original recipe (from Curbing Carbs) started with 2 pounds of beef and double all the ingredients. My version is simply smaller to scale it to a two-person household. But if you’re feeding a crowd, feel free to double it up with the larger version. You’ll need a larger dish, of course.
I used green pepper, you could instead use a red, orange or yellow if that’s your preference.
You could also make this in a pie plate for a keto taco pie! I recommend a deep dish pie plate so you don’t run out of room. And the pie pieces probably won’t come out “clean.” But sometimes it’s just fun to make it a little different. 😃
And let’s talk about cheese. Because seriously, can it ever be too much? I tried a version of this with 4 ounces of cream cheese added to the meat. I added it while the meat was still in the skillet and made sure it was evenly “melted” and mixed throughout the meat. Then proceeded to transfer to a casserole dish and add the shredded cheese as the recipe describes. It was delightful – feel free to give that version a try!
I love the flexibility of this casserole! I can’t resist a good taco salad or burrito bowl and using this as a component works wonderfully. Lettuce, tomatoes and sour cream round out the bowl and make it a completely satisfying meal.
It also works great as a dip – just dig right in with your favorite tortilla chip (assuming you’re not trying to follow a keto plan, of course). This makes a great approach when you need to also feed “non-keto” family members. Wrap some of the casserole in a flour tortilla and roll it up into a yummy burrito. Everybody’s happy!
I hope you give this low carb casserole a try!
Keto Taco Casserole
- 1 pound ground beef
- ¼ cup diced onion
- 1 garlic clove minced
- ¼ green bell pepper diced
- 2 tablespoons taco seasoning
- 2 eggs
- 1 cup shredded cheese Mexican blend
- In a skillet, brown the beef. Add the onions and green pepper and cook, stirring occasionally, until the meat is well browned. Add the garlic and cook for another minute. Remove excess grease if needed.
- Turn off the heat and add the taco seasoning. Stir well to mix.
- Transfer to a 1 ½ quart casserole dish.
- In a small bowl, beat the eggs lightly, then add ½ cup of the shredded cheese. Mix well.
- Add egg/cheese mix to the beef in the casserole dish. Mix gently to evenly distribute the cheese. Top with the remaining shredded cheese.
- Bake uncovered for 25 minutes at 350F.
Nutrition values are estimates only, using online calculators. Please verify using your own data.