Easy Keto Taco Casserole
User Reviews
4.5
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
343 kcal
-
Course
Main Course
Easy Keto Taco Casserole
Report
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.
Share:
Ingredients
Filling:
- 1 pound ground beef lean, or turkey
- ½ onion medium, chopped
- 1 bell pepper chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup salsa or one 10-oz can Rotel diced tomatoes & green chilies
- 2 ounces cream cheese
Topping:
- 4 egg large
- ¼ cup heavy cream
- 1 cup cheddar cheese or shredded Mexican blend cheese
Optional toppings:
- cilantro sliced (scallions), diced (avocado
- scallions
- avocado
- sour cream
- hot sauce
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
Other Recipes
You'll Also Love
