Keto Taco Casserole
[Second paragraph that elaborates on the experience of making/eating the dish]
This keto taco casserole brings together bold Mexican flavors with effortless comfort in just 35 minutes.
With a quick 10-minute prep, you'll layer vibrant ingredients like sharp cheddar and zesty salsa for a mouthwatering dish.
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.
Nutrition
Calories: 613kcalCarbohydrates: 10gProtein: 44gFat: 43gSaturated Fat: 21gCholesterol: 168mgSodium: 777mgFiber: 2gSugar: 5g
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