This keto taco casserole brings together bold Mexican flavors with effortless comfort in just 35 minutes. Each bite delivers a satisfying crunch from crisp lettuce paired with creamy avocado and tender seasoned meat.
With a quick 10-minute prep, you’ll layer vibrant ingredients like sharp cheddar and zesty salsa for a mouthwatering dish. The golden, bubbly finish after 25 minutes in the oven creates a hearty meal that satisfies without the carbs.
Ingredients for Keto Taco Casserole
- 1 ¼ lb ground beef (use lean beef for less grease)
- 1 can diced chilies (optional, for extra heat)
- ¼ cup beef bone broth (or water, for moisture)
- 2 tablespoons taco seasoning mix (store-bought or homemade)
- 8 ounces cream cheese (softened for easy mixing)
- ½ cup taco sauce (mild or spicy, depending on preference)
- 2 low carb tortillas (cut in half for layering)
- 2 cups shredded Mexican cheese (or a blend of cheddar and Monterey Jack)
- Shredded lettuce (optional, for garnish)
- Diced tomato (optional, for garnish)
- Sour cream (optional, for serving)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray a 1½-quart baking dish with cooking spray and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a wooden spoon, for 5-6 minutes or until browned. Drain excess fat if needed.
- Add the diced chilies (if using), beef bone broth (or water), and taco seasoning. Cook for 2-3 minutes, stirring occasionally, until the liquid reduces and thickens. Remove from heat.
- Stir in the cream cheese until the mixture is creamy and well combined. Let it cool slightly.
- To assemble, spread 2 tablespoons of taco sauce on the bottom of the prepared baking dish. Top with half of the taco meat mixture, spreading it evenly.
- Sprinkle ¾ cup of shredded cheese over the meat layer. Place one low carb tortilla (cut in half) on top.
- Repeat the layers: add the remaining taco meat, another ¾ cup of cheese, and the second tortilla. Top with the remaining taco sauce and cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving. Garnish with shredded lettuce, diced tomato, and sour cream, if desired.
Elevate Your Casserole with Sauces and Toppings
Take your Keto Taco Casserole to the next level with creative sauces and toppings. Try adding a dollop of guacamole for creamy richness or a drizzle of spicy chipotle mayo for a smoky kick. For a fresh twist, sprinkle chopped cilantro or green onions on top. If you’re feeling adventurous, add a handful of pickled jalapeños for extra tang and heat!
Perfect Pairings for Serving
This casserole is a complete meal on its own, but it pairs wonderfully with simple sides. Serve it with a crisp side salad dressed in a zesty lime vinaigrette or roasted cauliflower for a low-carb option. If you’re entertaining, a bowl of keto-friendly guacamole and a plate of crunchy cucumber slices make great accompaniments.
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or pop it back in the oven at 350°F for 10-15 minutes until warmed through. For a fresher texture, add any garnishes like lettuce or tomatoes *after* reheating.
Customize Your Casserole
Feel free to mix up the ingredients to suit your taste! Swap ground beef for ground turkey or chicken for a lighter option. If you’re dairy-free, use a plant-based cream cheese and shredded cheese alternative. You can also experiment with different low-carb vegetables, like sautéed zucchini or spinach, for added nutrients.
Quick Tips for Busy Cooks
Save time by prepping ingredients ahead of time—brown the ground beef and chop veggies the night before. Use store-bought taco seasoning for convenience, or double a homemade batch to keep on hand. If you’re short on time, assemble the casserole in the morning and bake it later for an effortless dinner.
Keto Taco Casserole
Ingredients
- 1 ¼ lb ground beef
- 1 can diced chilies optional
- ¼ cup beef bone broth or water
- 2 tablespoons taco seasoning mix or homemade
- 8 ounces cream cheese softened
- ½ cup taco sauce
- 2 low carb tortillas cut in half
- 2 cups shredded Mexican cheese
- Shredded lettuce optional
- Diced tomato optional
- Sour cream optional
Instructions
- Preheat the oven to 350 degrees F. Spray a 1½-quart baking dish with cooking spray and set aside.
- In a large skillet over medium heat, add ground beef and cook, breaking up meat with a wooden spoon, for 5-6 minutes or until browned. Add chilies (if using), broth (or water), and taco seasoning and cook, allowing liquid to reduce and thicken. Remove from heat.
- Add cream cheese, stirring until creamy and well blended. Allow to cool slightly.
- To assemble, spread 2T taco sauce on the bottom of the casserole dish, then top with ½ of the taco meat mixture. Sprinkle on ¾ cup of cheese, then place one of the low carb tortillas on top.
- Repeat for the second layer. Top tortilla layer with remaining taco sauce and remaining cheese. Bake for 25 minutes.
- When ready to serve, garnish with shredded lettuce, diced tomato, and sour cream, if desired.