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# Keto Taco Casserole
- URL: https://www.courtneyspantry.com/keto-taco-casserole/
- Published: 2026-09-22T12:30:57.000Z
- Updated: 2026-09-22T16:03:34.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

**One of those recipes that makes dinner feel effortless!** 🌮🧀

Taco night got a little makeover with this one. I wanted something cozy and filling that had all those familiar taco flavors, but without having to assemble individual tacos for everyone. This casserole turned out to be the perfect answer. ❤️

It’s warm, cheesy, and packed with savory taco flavor, with just the right amount of creaminess in every bite. Finished with a few fresh toppings, this low-carb casserole makes such a comforting keto dinner for a busy night.

**Servings:** 6

### Ingredients

- 1¼ lb ground beef (567 g)
- 1 can diced green chilies (about 113 g), optional
- ¼ cup beef bone broth or water (60 ml)
- 2 tbsp taco seasoning mix (about 18 g), or homemade
- 8 oz cream cheese (227 g), softened
- ½ cup taco sauce (120 ml)
- 2 low-carb tortillas (about 40–50 g total), cut in half
- 2 cups shredded Mexican cheese blend (about 226 g)
- Shredded lettuce, optional
- Diced tomato, optional
- Sour cream, optional

### Directions

1. Preheat the oven to **350°F (175°C)**. Lightly coat a **1½-quart (1.4-liter)** baking dish with cooking spray.
2. Heat a large skillet over **medium heat**. Add the ground beef and cook for **5–6 minutes**, breaking it apart as it browns.
3. Stir in the diced chilies, if using, along with the beef broth or water and taco seasoning. Continue cooking until the liquid has reduced and the mixture has thickened.
4. Remove the skillet from the heat. Add the softened cream cheese and stir until the beef mixture is creamy and evenly combined. Let it cool slightly.
5. Spread **2 tablespoons (30 ml)** of taco sauce across the bottom of the prepared baking dish. Add half of the taco meat mixture and spread it evenly.
6. Sprinkle **¾ cup (about 85 g)** of the shredded Mexican cheese over the meat, then place half of the tortilla pieces over the cheese.
7. Repeat with another layer of the remaining taco meat, **¾ cup (about 85 g)** cheese, and the remaining tortilla pieces.
8. Spread the remaining taco sauce over the top and finish with the remaining shredded cheese.
9. Bake for **25 minutes**, until hot and the cheese is melted. For a more browned top, place the casserole under the broiler briefly at the end of cooking.
10. Top with shredded lettuce, diced tomato, and sour cream if desired. Serve warm.

### Storage

Refrigerate leftovers for up to **5 days**. The casserole can also be frozen for up to **6 months**. Thaw in the refrigerator before reheating.

### Macros

**Per serving:**

- Calories: **555 kcal**
- Fat: **46.6g**
- Protein: **29.5g**
- Total Carbs: **11.8g**
- Fiber: **5.4g**
- Net Carbs: **6.3g**