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Low Carb Taco Casserole

Heavenly Low Carb Taco Casserole for Easy Keto Nights

This Low Carb Taco Casserole is a delicious and easy-to-make dish that captures all the beloved flavors of tacos while keeping it Keto-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Keto
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Frozen Cauliflower Rice Acts as a low-carb base; substitute with regular rice for non-Keto versions.
  • 1 pound Ground Beef Main protein source providing rich flavor; can use turkey for a leaner option.
For the Vegetables
  • 1 medium Red Bell Pepper Adds sweetness and color; substitute with green bell pepper or omit if unavailable.
  • 1 medium White Onion Enhances flavor profile; yellow onion can be used as a substitute.
For Seasoning
  • 2 tablespoons Taco Seasoning Key for flavoring the beef; includes spices like chili powder and cumin.
  • 2 tablespoons Tomato Paste Adds depth of flavor and moisture; substitute with fresh tomatoes or canned diced tomatoes.
  • 0.5 cups Water Used to adjust consistency; can be replaced with beef broth for extra flavor.
For the Topping
  • 2 cups Shredded Colby/Jack Cheese Provides creaminess and binds the casserole together; use cheddar or mozzarella as alternatives.
  • 1 cup Sour Cream Adds creaminess on top; Greek yogurt can be a healthier substitute.
Optional Toppings
  • 1 cup Chopped Lettuce Enhances freshness; feel free to use other leafy greens for variety.
  • 1 medium Tomato Adds color and juiciness; consider using heirloom varieties for a unique twist.
  • 0.5 cups Sliced Black Olives Brings a briny flavor; omit if you prefer no olives.
  • 1 medium Avocado For healthy fats and creaminess; can be used as a garnish or blended in.
  • 0.25 cup Cilantro Adds brightness; omit if you're not a fan of the flavor.
  • 1 medium Jalapenos For a spicy kick; adjust to your heat preference.
  • 0.5 cups Salsa A zesty finish; any favorite variety will do, but fresh salsa makes it pop!

Equipment

  • skillet
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC).
  2. In a large skillet, heat a tablespoon of olive oil over medium-high heat and sauté the frozen cauliflower rice for about 5–7 minutes until browned. Transfer to a greased 2-quart casserole dish.
  3. In the same skillet, brown the ground beef with chopped red bell pepper and onion for about 7–10 minutes. Drain any excess fat and return the mixture to the skillet.
  4. Stir in taco seasoning, tomato paste, and 0.5 cups of water, and cook for an additional 3–5 minutes until thickened.
  5. Dollop the beef mixture evenly over the cauliflower rice in the casserole dish.
  6. Sprinkle a generous amount of shredded cheese over the beef layer and bake for 10–15 minutes until the cheese is melted and bubbly.
  7. Spread sour cream over the top and garnish with optional toppings before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Leftovers can be stored separately for the best taste during reheating.

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