Keto Low-Carb Taco Casserole

Yield

6–8 servings (9×13-inch dish)

Total Time

45–50 minutes

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Estimated Nutrition (Per Serving, 8 servings)

• Net carbs: ~4–6g

• High protein

• High fat
  (Varies by brand and toppings used.)

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Ingredients

Meat Layer

• 1 ½ pounds ground beef (80/20 recommended)

• 1 tablespoon olive oil (if using lean beef)

• ½ medium onion, finely diced

• 2 cloves garlic, minced

Taco Seasoning

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne (optional)

OR use 2 tablespoons sugar-free taco seasoning.

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Creamy Layer

• 4 oz cream cheese, softened

• ½ cup sour cream

• ¼ cup heavy cream

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Add-Ins

• 1 cup salsa (check for low sugar)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack or Mexican blend cheese

Optional:

• ½ cup diced green chilies

• ½ cup chopped bell peppers

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Equipment

• Large skillet

• Mixing bowl

• 9×13-inch baking dish

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Step-by-Step Instructions

1. Preheat Oven

Preheat to 375°F (190°C).

Lightly grease baking dish.

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2. Cook the Meat

Heat skillet over medium heat.

Add ground beef and cook 5–7 minutes, breaking it apart.

Drain excess grease if necessary.

Add onion and cook 3–4 minutes until softened.

Add garlic and cook 30 seconds.

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3. Season

Stir in taco seasoning.

Add 2 tablespoons water and simmer 2–3 minutes to allow flavors to combine.

Remove from heat.

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4. Prepare Creamy Mixture

In a bowl, mix:

• Cream cheese

• Sour cream

• Heavy cream

Beat until smooth and spreadable.

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5. Assemble the Casserole

Layer in this order:

1. Spread seasoned beef evenly in baking dish.

2. Spoon salsa evenly over meat.

3. Spread creamy mixture gently over salsa.

4. Sprinkle shredded cheeses evenly on top.

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6. Bake

Bake uncovered for 20–25 minutes until cheese is melted and bubbly.

For golden top, broil 1–2 minutes (watch carefully).

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7. Rest Before Serving

Let casserole rest 5–10 minutes to firm up.

Slice and serve.

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Optional Toppings (Add After Baking)

• Sliced avocado

• Shredded lettuce

• Diced tomatoes

• Jalapeños

• Fresh cilantro

• Extra sour cream

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Storage

• Refrigerate up to 4 days

• Freeze up to 2 months

• Reheat covered at 325°F or microwave in portions

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Variations

Chicken Taco Casserole

Replace beef with 2 cups shredded cooked chicken.

Taco “Lasagna” Style

Add a layer of low-carb tortillas between beef and creamy layer.

Extra Veggie Version

Mix in 1 cup riced cauliflower or chopped zucchini with beef.

Spicy Version

Add ½ teaspoon chipotle powder and pepper jack cheese.