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Easy Keto Taco Casserole Recipe
5 from 21 votes

Easy Keto Taco Casserole Recipe

Easy Keto Taco Casserole combines seasoned ground beef, diced vegetables, and a homemade taco sauce baked with sour cream and shredded cheddar cheese. This casserole features a rich and savory flavor profile with a tender, creamy texture beneath a melted cheese topping. It is designed as a low-carb, satisfying meal suitable for multiple servings.

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

Ingredients

  • 1 lb ground beef
  • 1 yellow onion finely diced (70g, small
  • 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 tomato 400g / 14oz, chopped
  • ½ cup sour cream 120g
  • 1 cup cheddar cheese shredded (113g)
  • 1 - 2 jalapeño chilli optional (14g, diced, green
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 onion powder dried
  • ¼ teaspoon oregano
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
Optional Garnish:
  • 2 spring onion 30g, medium or scallion
  • 10 black olives sliced (30g)
  • 6 cherry tomato diced or salsa (65g
  • 2 tablespoon Coriander 8g, chopped
  • 1 avocado (200g)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 Fahrenheit / 180 Celsius.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the oven for 25 - 30 minutes uncovered or until the cheese is melted.
  7. Allow to cool slightly and top with optional garnishes of choice.

Notes

  • This recipe makes 6 servings with approximately 5.5g net carbs including garnishes, or 4.4g without garnishes.
  • Store leftovers in the refrigerator for 3-4 days or freeze for 4-6 months; freeze without toppings to preserve quality.
  • You can replace homemade taco seasoning with store-bought versions, but check for hidden sugars to maintain low carb content.

Nutrition Information

Calories 417kcal (21%) Total Carbohydrates 10.7g (4%) Protein 21.1g (42%) Fat 32.9g (51%) Fiber 5.2g (21%) Sugar 4.5g (9%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Total Carbohydrates 10.7g 4%
Protein 21.1g 42%
Fat 32.9g 51%
Fiber 5.2g 21%
Sugar 4.5g 9%

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