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Low Carb Keto Taco Casserole

A warm, cheesy dish loaded with bold taco flavors that is low-carb and perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Keto, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef Use lean meat for a lighter version.
  • 1 cup shredded cheese (cheddar or Mexican blend) Sprinkle on top before baking.
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning (low carb if desired)
  • 1 cup cauliflower rice (optional) Can swap for zucchini noodles.
  • 1/2 cup onion, diced
  • 1 whole bell pepper, diced Any color bell pepper works.
  • Salt and pepper to taste Don’t skimp on the seasoning.
  • Chopped green onions and cilantro for garnish (optional) Adds freshness and color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  3. Add diced onions and bell peppers to the skillet and cook until softened.
  4. Stir in the diced tomatoes and taco seasoning. Cook for another 5 minutes.
  5. If using, mix in the cauliflower rice and heat through.
Baking
  1. Transfer the mixture to a baking dish and sprinkle shredded cheese on top.
  2. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Serving
  1. Garnish with chopped green onions and cilantro if desired. Serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave until heated through.