If you need a weeknight lifesaver, this low carb keto taco casserole will win over your entire family. Bursting with Mexican flavors, it’s the perfect mix of cheesy, beefy goodness without the tortillas. I first made it when my picky teen was craving tacos, and to my surprise, everyone went back for seconds. It’s hearty, flavorful, and incredibly easy to make — the kind of dinner that brings real joy without any guilt. Whether you’re using a crock pot or the oven, it turns out just as delicious every single time.
What makes this casserole so special is how crazy easy it is. You simply brown the beef, dump everything together, and let it cook until done. The bold seasoning, peppers, and tomatoes create pure magic in one pan or dish, with minimal cleanup required. It’s a meal prep hero — even better the next day for lunch, with all the flavors sorted and perfectly melded. Completely family-approved, this fast, satisfying, and downright good recipe will quickly become a staple in your kitchen. Just don’t forget to pile on your favorite toppings before digging in!
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) so it’s ready to go once your casserole is assembled.
2. Cook the Beef Mixture
In a large skillet, brown the ground beef over medium heat. Add the diced onion, minced garlic, and bell pepper. Cook until the veggies soften and the beef is no longer pink.
3. Season It Up
Stir in the taco seasoning (store-bought or homemade). Mix well to coat the meat completely in those bold, irresistible Mexican flavors.
4. Prepare the Egg Mixture
In a medium bowl, whisk together the eggs. This helps the casserole bind together and gives it that perfect, fluffy texture.
5. Assemble the Casserole
Spread the seasoned beef mixture in a baking dish. Pour the whisked eggs evenly over the top. Finish with a generous layer of shredded Mexican cheese.
6. Bake Until Golden
Bake for 25–30 minutes, or until the cheese is bubbly, melted, and lightly golden. The casserole should be set in the center.
7. Add Your Favorite Toppings
Let it cool for a few minutes before slicing. Top with sour cream, avocado, salsa, cilantro, jalapeños, or shredded lettuce for the full taco experience—minus the carbs!
Nutrition Facts
(Approx. 12 servings)
- Calories: ~317
- Protein: ~27g
- Carbohydrates: ~4g (net carbs ~3g)
- Fat: ~26g
- Fiber: ~1g
- Sugar: ~2g
Ingredients
Method
- In a skillet, heat avocado oil over medium-high. Add the ground beef and cook for about 8–10 minutes, breaking it up with a spoon until browned and no pink remains. Drain any excess grease, but leave a little for extra flavor.
- Season the beef by adding water and taco seasoning. Let it bubble, then simmer for a few minutes until it starts to thicken. Your kitchen will smell amazing right about now.
- Transfer the mixture to your Crock Pot or slow cooker. Add the diced peppers, onions, and tomatoes, then give everything a good stir, making sure all the ingredients are evenly mixed.
- Cover and let it cook on Low for 4 hours or High for 2–3 hours, depending on how tender you want it. Low gives richer flavor, while High makes it faster.
- When it’s done, sprinkle cheddar cheese on top, cover again, and let it melt for a few minutes. Try not to peek—trust the process for a perfectly creamy, flavorful dinner.
- In a skillet, heat a little oil and brown the beef until fully cooked. Drain any extra grease, then add water and taco seasoning. Let it simmer for a few minutes until slightly thickened and fragrant.
- Mix and stir in the peppers, onions, and drained tomatoes. Once combined, transfer everything into a greased baking dish. If your skillet is oven-safe, you can skip the transfer for fewer dishes.
- Bake at 375°F for 20–30 minutes, until the casserole is hot and bubbly around the edges with a golden top.
- Add cheddar cheese on top and return to the oven for a few minutes until it’s melted, gooey, and irresistibly rich.
- Let it cool for about 5 minutes, allowing those caramelized edges to set. The result? A chef’s kiss perfect, low carb dinner that’s loaded with flavor and ready for your favorite toppings.
Notes
Nutrition Information:
Yield: 12 ServingTotal Fat: 21g
Saturated Fat: 9g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 148mg
Sodium: 384mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Protein: 27g
FAQs
1. Can I make this casserole dairy-free?
Absolutely! Replace the cheese with dairy-free shredded cheese and skip or swap the sour cream topping. Everything else stays keto-friendly and gluten-free.
2. What toppings go best with taco casserole?
Popular choices include sour cream, guacamole, salsa, fresh tomatoes, cilantro, green onions, olives, shredded lettuce, and pickled jalapeños. You can keep it light or load it up!
3. Can I make this casserole in a slow cooker?
Yes! Brown the meat first, then transfer everything to a slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until fully set.
4. How do I store leftovers?
Store in an airtight container for up to 4 days in the fridge. Reheat in the microwave or oven. It tastes even better the next day as the flavors meld together.
5. Can I use chicken or turkey instead of beef?
Definitely! Ground chicken or turkey both work well. Just increase the seasoning slightly to boost the flavor since poultry is milder.
6. Is this recipe good for meal prep?
Yes! This casserole reheats beautifully and portioning it ahead makes busy weeknights so much easier. It’s a perfect healthy meal-prep recipe for keto and low-carb diets.
