Here’s a Keto Taco Casserole recipe that’s easy, cheesy, and full of Tex-Mex flavor — without the carbs. 🌮✨
🧀 Keto Taco Casserole
Ingredients
For the meat layer:
- 1 lb (450 g) ground beef (or turkey)
- 1 small onion, diced (optional, or substitute with ½ tsp onion powder)
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (homemade or sugar-free store-bought)
- ½ cup diced tomatoes (or Rotel for extra flavor)
- Salt & pepper to taste
For the creamy layer:
- 4 oz (115 g) cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese
Optional add-ins:
- ½ cup riced cauliflower (for extra bulk)
- ¼ cup sliced olives or jalapeños
- ½ cup bell peppers, chopped
For topping (after baking):
- Chopped lettuce
- Diced tomatoes
- Avocado slices or guacamole
- Salsa or hot sauce
- Cilantro
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Cook the beef:
In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
Add garlic, taco seasoning, and diced tomatoes. Simmer for 5 minutes until thickened. - Mix the creamy layer:
In a bowl, blend cream cheese, sour cream, and half of the shredded cheese until smooth. - Assemble the casserole:
- Spread the cooked taco meat evenly in the baking dish.
- Spoon the creamy mixture on top and spread it evenly.
- Sprinkle remaining cheese over the top.
- Bake for 20–25 minutes, until hot and bubbly.
- Garnish & serve:
Let cool slightly, then top with lettuce, avocado, salsa, or your favorite keto-friendly toppings.
Macros (approx. per serving, 6 servings):
- Calories: 340
- Fat: 26g
- Protein: 22g
- Net Carbs: 4–5g
Would you like me to make it spicier, dairy-free, or meal-prep friendly? I can tweak the recipe for your preferences.
