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This low carb Keto Taco Casserole is loaded with seasoned ground beef, vegetables and loads of cheese!
I’ve got total comfort food in store for you today! While everyone has their own version of comfort food, I find I gravitate towards warm, filling casseroles! This Easy Keto Taco Casserole is packed with ground beef, peppers, onions, cauliflower rice, all swimming in a savory tomato sauce and covered in cheese!
This dish is naturally gluten free and low in carbs. It is excellent served as is, but the leftovers are amazing served with low carb tortillas or stuffed and baked in tiny sweet peppers!
Ingredients Needed for Taco Casserole
- Ground beef: you can also use ground turkey or ground chicken if you prefer
- Onion
- Bell Pepper: any color will work
- Jalapeno: seeded and diced, but if you love spice throw in a few seeds to add extra heat.
- Frozen Cauliflower Rice: frozen over fresh, see notes
- Canned Tomatoes with Green Chilies: also known as Ro-Tel to my U.S readers
- Taco Seasoning: a store bought package will do, or my favorite homemade blend.
- Tomato sauce
- Cream Cheese
- Cheddar Cheese: for a spicier twist you can use half cheddar and half pepper-jack!
Is taco seasoning keto?
There are many foods that have hidden carbs you might not have considered. One of those tricky foods is packaged taco seasoning. Often it includes corn starch or other additives to help thicken the taco seasoning as it cooks.
If you want to use a packaged taco seasoning, just be sure to check the nutritional information for those hidden carbs. I use this Homemade Taco Seasoning that contains basic spices, that you probably already have in your pantry.
How to Make a Low Carb Taco Casserole
- Preheat the oven to 350 degrees F.
- Heat a large ovenproof skillet to medium heat. Brown the ground beef and drain off any grease.
- Add the onion, bell pepper, jalapeño, taco seasoning and frozen cauliflower rice, stir well to break up any frozen clumps of rice.
- Stir in the undrained can of tomatoes with green chilies.
- Add the tomato sauce and stir in the cubes of cream cheese, until melted and creamy.
- Finally, top with shredded cheddar cheese and bake for 18-20 minutes, until the cheese is bubbly.
Tips for Making Keto Mexican Casserole
Lastly, if you are weary of cauliflower rice, don’t be! My grocery carries cauliflower “rice” in the produce section that is not frozen. I find that it is not as fine as the bags of frozen cauliflower “rice”. I think the frozen version works much better in this recipe and other recipes, where you are trying to mimic the texture of rice.
Other Low Carb Mexican Recipes
- Keto Enchiladas
- The Best Keto Taco Soup
- Taco Stuffed Zucchini Boats
- Cucumber Avocado Salsa
- Easy Keto Taco Cups
Looking for more? Check out this list of 40+ Keto Mexican Food Recipes!
Easy Keto Taco Casserole
Ingredients
- 1 pound ground beef
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 1 (1 ounce) package taco seasoning
- 1 (10 ounce) package of frozen cauliflower rice
- 1 (10 ounce) can tomato with green chilies
- 1 (8 ounce) can tomato sauce
- 4 ounces cream cheese
- 1 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large oven proof skillet to medium heat. Brown the ground beef and drain off any grease.
- Add the onion, bell pepper, jalapeño, taco seasoning and frozen cauliflower rice, stirring well to break up any frozen clumps of rice.
- Stir in the undrained can of tomatoes with green chilies.
- Add the tomato sauce and stir in the cubes of cream cheese until melted and creamy.
- Top with shredded cheddar cheese and bake 18-20 minutes until cheese is bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
