Keto & Low Carb Taco Casserole Recipe
This Keto & Low Carb Taco Casserole is a cheesy, satisfying dish that cuts the carbs but keeps all the flavor. Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.
Ingredients
- 1 lb (450g) ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tbsp low-carb taco seasoning
- ½ cup sugar-free salsa
- 4 oz (115g) cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 large eggs
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned. Drain excess fat.
- Stir in taco seasoning and salsa, cooking 2–3 minutes until fragrant.
- Reduce heat, add cream cheese, and stir until melted and well combined.
- Whisk eggs in a bowl, then pour over beef mixture. Stir gently to combine.
- Transfer to a greased 9×9-inch baking dish. Sprinkle shredded cheddar on top.
- Bake 15–18 minutes until cheese is bubbly and edges golden.
- Let rest 5 minutes before slicing. Garnish with optional toppings and serve.
Nutrition Facts (per serving, serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 28g |
| Protein | 22g |
| Net Carbs | 4g |
FAQ
Can I make this vegetarian?
Yes! Substitute the ground beef with crumbled tofu or a plant-based mince and use vegetable taco seasoning.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Can I freeze the casserole?
Absolutely. Bake, cool completely, then wrap portions in foil and freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes.
How can I add more veggies?
Stir in diced bell peppers, zucchini, or spinach with the onions for extra color and nutrients without adding many carbs.
