Low-Carb Taco Casserole

Easy Keto Taco Casserole Recipe – low on carbs but high on taste! SO good! Everyone cleaned their plate and asked for seconds!! Ground beef, taco seasoning, diced tomatoes and green chiles, cheddar cheese, eggs, sour cream, and heavy cream. Ready in 30 minutes. Can make ahead and refrigerate or freeze for later. Taco Tuesday never tasted so good.

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Easy Low Carb Taco Casserole

This Keto Taco Casserole is a flavor explosion that’s bound to make your taste buds dance with delight! The combination of seasoned ground beef, zesty taco seasoning, and the kick of diced tomatoes and green chiles creates a hearty and satisfying base. And then, when you add a generous layer of gooey cheddar cheese on top, it’s like a cheesy dream come true. But the magic truly happens when you pour that creamy mixture of eggs, milk, and sour cream over the beef. As it bakes, all those incredible flavors meld together, resulting in a rich, savory, and slightly spicy casserole that’s as comforting as it is low-carb.

This dish proves that eating keto can be a delicious adventure, and every bite is a reminder that healthy eating can be incredibly scrumptious! Top the casserole with your favorite taco toppings – salsa, lettuce, tomatoes, avocados, and guacamole. You will never miss the tortillas!

pouring egg custard over taco meat and cheese in a baking dish

How to Make Keto Taco Casserole

This casserole is super easy to make with only a few simple ingredients. Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain excess grease. Add a packet of taco seasoning and a can of diced tomatoes and diced green chilies. Simmer for a few minutes. Transfer ground beef mixture to a baking dish. Top the taco meat with some shredded cheese. In a large bowl, whisk together eggs, sour cream, and heavy cream. Pour the egg mixture over the taco meat. Bake in a preheated oven until set. Garnish with fresh cilantro or green onions.

Helpful Tips & Frequently Asked Questions

  • Can substitute ground turkey, ground chicken, ground pork, or chorizo.
  • Variations/Additions:
    • fresh onion 
    • bell peppers
    • black olives
    • red pepper flakes
      • I suggest adding the onion and peppers to the skillet when cooking the ground beef.
  • I used shredded cheddar cheese. Feel free to swap it for any cheese you prefer – colby jack, white cheddar, Monterey jack or a Mexican cheese blend are all delicious.
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Can I make Keto Taco Casserole ahead of time? Yes. This is a great meal prep recipe. Assemble the casserole and cover the baking dish with plastic wrap. Store in the refrigerator until ready to bake.
    • Bring the dish to room temperature and bake as directed.
  • Can I freeze Taco Casserole? Yes! Assemble the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
    • When ready to bake, thaw and bake as directed.
  • Is Taco Casserole gluten-free? Yes! All of the ingredients in the casserole are gluten-free.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave.
taco casserole in a baking dish

What to Serve with Taco Casserole

Pairing this dish with the right accompaniments can take your meal to the next level. Consider serving it with a vibrant side salad bursting topped with a zesty homemade ranch dressing. The cool and crisp salad offers a delightful contrast to the warm and savory casserole. A side of Mexican cauliflower rice or Rotel Green Beans will add a satisfying veggie crunch to the plate. Don’t forget the keto tortilla chips and Homemade Salsa for a fiesta the whole family will enjoy!

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slice of keto taco casserole on a spatula with text overlay

Keto Taco Casserole

Yield: 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Easy Keto Taco Casserole Recipe – low on carbs but high on taste! SO good! Everyone cleaned their plate and asked for seconds!! Ground beef, taco seasoning, diced tomatoes and green chiles, cheddar cheese, eggs, sour cream, and heavy cream. Ready in 30 minutes. Can make ahead and refrigerate or freeze for later. Taco Tuesday never tasted so good.

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Lightly spray an 8×8-inch or 11×7-inch pan with cooking spray.
  • Cook ground beef in a skillet over medium heat until no longer pink. Drain fat. Add taco seasoning, water, and diced tomatoes and green chiles. Simmer for 5 minutes.
  • Spread taco meat in the bottom of the prepared pan. Top with shredded cheese.
  • Whisk together eggs, milk/heavy cream, and sour cream. Pour on top of the beef mixture.
  • Bake, uncovered, for 30 to 35 minutes.

Notes:

  • Can substitute ground beef, ground chicken, ground pork, or chorizo.
  • Variations/Additions:
    • fresh onion 
    • bell peppers
    • black olives
    • red pepper flakes
      • I suggest adding the onion and peppers to the skillet when cooking the ground beef.
  • I used shredded cheddar cheese. Feel free to swap it for any cheese you prefer – colby jack, white cheddar, Monterey jack or a Mexican cheese blend are all delicious.
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Can I make Keto Taco Casserole ahead of time? Yes. This is a great meal prep recipe. Assemble the casserole and cover the baking dish with plastic wrap. Store in the refrigerator until ready to bake.
    • Bring the dish to room temperature and bake as directed.
  • Can I freeze Taco Casserole? Yes! Assemble the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
    • When ready to bake, thaw and bake as directed.
  • Is Taco Casserole gluten-free? Yes! All of the ingredients in the casserole are gluten-free.
  • Store leftovers in an airtight container in the refrigerator.

Steph

Remember this recipe.

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pouring egg custard over taco meat and cheese in a baking dish with text overlay
taco casserole in a baking dish with text overlay

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Comments

  1. Do you have the nutritional info for this recipe? It’s currently baking in my oven. Can’t wait to try it.

  2. Wow, this was awesome! I added regular diced tomatoes and diced hatch chilies (we are flush with them for the season in Cali right now) along with some bell peppers underneath the layer of cheese and the sauce. This is definitely going to be a return visitor in my kitchen. Love these low carb recipes that are delicious and not super complicated to make! Can’t wait to check out your other ones! 🙂

  3. It’s difficult to find a low carb meal that my husband will eat but he loved the taco casserole! And it was easy to make! It was even better heated up the next day.

  4. I’ve made this recipe several times – my husband and I love it – followed the recipe as written and it always turns out and taste wonderful

  5. I baked this morning for dinner this evening. I had to taste a spoonful before I put in the fridge. Excellent flavors and easy to make.

  6. I was so happy to see one of your recipes pop up on my Pinterest for a low-carb/keto option. Before I committed to keto I would probably make 1 or 2 of your recipes a week for my family. I LOVE YOUR FOOD!!! I didn’t even know you had keto recipes. I am excited to search your site but if you would like to let me know some of your most popular keto recipes, I would be so excited to hear!

    1. I love the taco casserole. The only thing I will change is not add the water. The can of tomatoes and green chili’s has more than enough liquid. I will definitely make it again!❤️

    1. It doesn’t taste eggy at all. If you didn’t know they were in it, you wouldn’t know.
      I didn’t use water in it, either. Instead of a taco packet, I used a teaspoon of smoked paprika, 1T cumin, 1T chili powder, 1 T onion powder, 1 T garlic powder, salt & pepper. The rotel with chilies was wet enough plus I used Mexican Crème, which is more liquid than sour cream. My husband and I really liked it. I actually just stirred it all together bc I made a mistake in assembling but it turned out perfect and delicious.

  7. I am not a huge taco fan but let me tell you this recipe as well as the taco meatloaf is amazing. Thank you Stephanie. Definitely will make again.

  8. You answered that using ground chicken would be ok – what about shredded chicken? I would like to double the recipe and serve for my ladies card club.

    1. Have you worked out the macros for this?
      I just made it but I like to track everything I eat. Smell wonderful

  9. Only change I made was to drain the 10oz can of Rotel and measure the amount of liquid. I then added the same amount of Taco Sauce for the drained Rotel liquid. It gave it added punch! I guess you could do the same for the water with Taco Sauce. That came to me after I had made this wonderful dish. haha

  10. Well, I’ve got it in the oven. Looks good but a little stumped on .13 cup. Is that like 2 tbsps! LOL Can’t wait to taste. Thanks.

  11. SO good!! I will definitely make this again. Thank you for making a quick, easy and delicious Keto meal.

  12. Trying this recipe tonight!! Once cooked, what is the consistency of the eggs? is it an eggy texture, if that makes sense?

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