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4.5 from 30 votes

Easy Keto Taco Casserole

This delicious easy keto taco casserole recipe is perfect for taco night! Packed with flavor and low in carbs, this dish is sure to satisfy your cravings. Only 6 grams of net carbs and a whopping 25 grams of protein per serving.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 343 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

Filling:
  • 1 pound lean ground beef or turkey
  • ½ medium onion, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup jarred salsa (or one 10-oz can Rotel diced tomatoes & green chilies)
  • 2 ounces cream cheese
Topping:
  • 4 large eggs
  • ¼ cup heavy cream
  • 1 cup shredded mexican blend or cheddar cheese
Optional toppings:
  • cilantro, sliced scallions, diced avocado, sour cream, hot sauce

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain any excess fat. Add the onion and bell pepper and cook until softened.
  3. Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to combine. Then, stir in the salsa (or canned tomatoes) and cream cheese and cook until melted. Spoon the mixture into a greased square or oval casserole dish.
  4. Whisk the eggs, cream, and a pinch of salt together in a medium bowl. Pour the mixture over the filling in the casserole dish. Sprinkle the cheese on top.
  5. Bake in the oven 30-35 minutes until the topping is puffed up and set. Let cool 5-10 minutes before cutting and serving. Serve casserole with desired toppings like cilantro, scallions, avocado, sour cream, and hot sauce.

Notes

  • riced cauliflower
  • To boost the nutrient content of this dish, I often add a bag of riced cauliflower to the filling. You don't need to defrost it first- simply add it to the skillet after the meat and vegetables are browned/cooked.
  • To boost the nutrient content of this dish, I often add a bag of riced cauliflower to the filling. You don't need to defrost it first- simply add it to the skillet after the meat and vegetables are browned/cooked.
  • You can add other ingredients like corn or black beans to this casserole if you're not strictly watching your carb count.
  • You can add other ingredients like corn or black beans to this casserole if you're not strictly watching your carb count.

  •  

    This casserole can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, warm leftovers in the oven at 350°F until heated through. You can also reheat it in the microwave.

  • This casserole can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, warm leftovers in the oven at 350°F until heated through. You can also reheat it in the microwave.

Nutrition Information

Serving 1 serving Calories 343kcal (17%) Carbohydrates 7g (2%) Protein 25g (50%) Fat 24g (37%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.5g Cholesterol 197mg (66%) Sodium 823mg (34%) Potassium 498mg (14%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 1815IU (36%) Vitamin C 28mg (31%) Calcium 179mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 343

% Daily Value*

Serving 1 serving
Calories 343kcal 17%
Carbohydrates 7g 2%
Protein 25g 50%
Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.5g 25%
Cholesterol 197mg 66%
Sodium 823mg 34%
Potassium 498mg 11%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 1815IU 36%
Vitamin C 28mg 31%
Calcium 179mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.