Keto Taco Casserole
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
- Preheat the oven to 350°F (175°C). Lightly coat a 1½-quart (1.4-liter) baking dish with cooking spray.
- Heat a large skillet over medium heat. Add the ground beef and cook for 5–6 minutes, breaking it apart as it browns.
- 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.
- 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.
- 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.
- Sprinkle ¾ cup (about 85 g) of the shredded Mexican cheese over the meat, then place half of the tortilla pieces over the cheese.
- Repeat with another layer of the remaining taco meat, ¾ cup (about 85 g) cheese, and the remaining tortilla pieces.
- Spread the remaining taco sauce over the top and finish with the remaining shredded cheese.
- 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.
- 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