Easy Keto Taco Casserole Recipe

Name: Easy Keto Taco Casserole Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 lb ground beef; 1 small yellow onion; 2 tablespoon taco seasoning; ⅔ cup water; ½ cup red bell pepper; 1 tin chopped tomatoes; ½ cup sour cream; 1 cup cheddar cheese; 1 - 2 diced green jalapeño chilli; 1 tablespoon chilli powder; ¾ teaspoon paprika; 1 teaspoon cumin; ¼ teaspoon garlic powder; ¼ teaspoon dried onion powder; ¼ teaspoon oregano; ¾ teaspoon salt; ½ teaspoon black pepper; 2 medium spring onions / scallions; 10 black olives; 6 cherry tomatoes; 2 tablespoon chopped coriander; 1 avocado

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6
Calories
417 kcal
Course
Main Course
Cuisine
Mexican

Easy Keto Taco Casserole Recipe

Raiden Walker

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This easy keto taco casserole is filling, hearty and flavourful comfort food. Garnish with your favourite Mexican toppings and enjoy!

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Ingredients

Servings

1 lb ground beef
1 small yellow onion finely diced (70g)
2 tablespoon taco seasoning or more, to taste
⅔ cup water 160 ml, or beef stock
½ cup red bell pepper diced (74g)
1 tin chopped tomatoes 400g / 14oz
½ cup sour cream 120g
1 cup cheddar cheese shredded (113g)
1 - 2 diced green jalapeño chilli optional (14g)

Taco Seasoning (makes approx. 2.5 tbsp)

1 tablespoon chilli powder I used mild
¾ teaspoon paprika
1 teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon dried onion powder
¼ teaspoon oregano
¾ teaspoon salt
½ teaspoon black pepper

Optional Garnish:

2 medium spring onions / scallions (30g)
10 black olives sliced (30g)
6 cherry tomatoes diced or salsa (65g)
2 tablespoon chopped coriander (8g)
1 avocado (200g)

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Instructions

Preheat the oven to 350 Fahrenheit / 180 Celsius.
Make the homemade taco seasoning by mixing everything in a bowl. This makes slightly more (approximately 2.5 tbsp) than you need. Add 2 tablespoons for this recipe. Option to add the rest if you prefer more heat.
Heat a tablespoon of olive oil in a cast iron skillet (or nonstick frying pan). Fry the onions and ground beef for 4 - 5 minutes, breaking up the meat, until browned.
Add the peppers, taco seasoning, tinned tomatoes and ⅔ cup of water or beef stock. Bring to a boil, then reduce to a simmer and cook for about 7 minutes until thickened, stirring occasionally.
If necessary, transfer the beef mixture into an oven-proof casserole dish. I kept mine in the 26 x 5cm round cast iron pan. Spread over the sour cream and top with shredded cheese.
Bake in the oven for 25 - 30 minutes uncovered or until the cheese is melted.
Allow to cool slightly and top with optional garnishes of choice.

Notes

Makes 6 servings. 5.5g net carbs per serving with garnishes, 4.4g net carbs without garnishes.
Storage: Fridge for 3-4 days, freezer for 4-6 months (freeze without the toppings).
You can use shop-bought taco seasoning instead of making your own spice mix. Make sure that it does not contain any hidden sugars!