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Keto Taco Casserole
Alice

Keto Taco Casserole Recipe

This Keto Taco Casserole is a cheesy, savory, low-carb casserole that brings taco flavors to a one-dish dinner. It’s protein-packed, easy to meal-prep, and great for keto or low-carb households who want a satisfying Tex-Mex meal without tortillas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 (approx.)
Course: Dinner, Main
Cuisine: Keto, Low-Carb, Tex-Mex
Calories: 760
Ingredients Method

Ingredients
  

  • 2 lb 900 g ground beef (85/15)
  • 1 small onion finely diced (≈80 g)
  • 1 medium green bell pepper diced (≈120 g)
  • 3 cloves garlic minced
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • 1 tsp kosher salt ½ tsp black pepper
  • 1 cup 240 ml low-sodium chicken broth
  • 1 cup drained diced tomatoes optional
  • 400 g riced cauliflower ≈4 cups
  • 8 oz 226 g cream cheese, softened
  • ½ cup 120 g sour cream
  • 2 tbsp olive oil
  • 2 cups ≈200 g shredded cheddar cheese
  • Optional toppings: avocado cilantro, green onions, sugar-free salsa

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion and bell pepper 4–5 minutes until softened; add garlic and cook 30 seconds.
  3. Add 2 lb ground beef and brown thoroughly, breaking up the meat (6–8 minutes). Drain excess fat if more than 1 tbsp remains.
  4. Stir in spices (cumin, smoked paprika, chili powder, oregano, salt, pepper). Pour in 1 cup chicken broth and 1 cup drained diced tomatoes (if using). Simmer 2–3 minutes.
  5. Reduce heat; add 8 oz cream cheese and ½ cup sour cream, stirring until smooth. Fold in 400 g riced cauliflower and heat 2–3 minutes until cauliflower is slightly tender. Taste and adjust seasoning.
  6. Transfer mixture to prepared baking dish, spread evenly, and top with 2 cups shredded cheddar.
  7. Bake 20–25 minutes until bubbly. Broil 1–3 minutes for a browned top if desired. Let rest 5 minutes.
  8. Garnish with sliced avocado, cilantro, and green onions; serve warm.