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Low Carb Taco Casserole Recipe

Low Carb Taco Casserole Recipe – Flavorful Comfort in 25 Minutes

A delicious Low Carb Taco Casserole recipe with only 10g of carbs per serving, perfect for satisfying taco cravings while keeping your keto lifestyle intact.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2-3 tablespoons Oil Use olive or avocado oil for healthier sautéing options.
  • 1 package Frozen Cauliflower Rice A low-carb alternative to traditional rice.
For the Filling
  • 2 lbs Ground Beef The main protein; can substitute with ground turkey.
  • 1 small Red Bell Pepper Adds sweetness and color; can substitute with green bell pepper.
  • 1 small White Onion Brings aromatic depth; can substitute with shallots.
  • 4 tablespoons Taco Seasoning Infuses authentic taco flavors.
  • 1 tablespoon Tomato Paste Enhances depth; can substitute with salsa.
  • 1/2 cup Water Adds moisture to the filling.
For the Topping
  • 3 cups Shredded Colby/Jack Cheese Provides a melty topping; cheddar is a good alternative.
  • 1 cup Sour Cream Adds creamy texture; can substitute with Greek yogurt.
For Garnishing
  • Chopped Lettuce Freshness and crunch.
  • Chopped Tomato Juicy addition to enhance flavors.
  • Sliced Black Olives Optional for those who prefer a clean taste.
  • Avocado/Guacamole A creamy finish; sprinkle with lime juice if necessary.
  • Cilantro Fresh herbal touch.
  • Sliced Jalapeno/Salsa Optional heat to taste.

Equipment

  • Skillet
  • casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, add 2-3 tablespoons of oil and heat over medium-high. Add the frozen cauliflower rice, sauté for about 5-7 minutes until browned. Transfer into a greased 2qt casserole dish.
  3. In the same skillet, add 2 lbs of ground beef, chopped red bell pepper, and chopped white onion. Cook for 6-8 minutes until browned and vegetables are tender. Drain excess fat.
  4. Sprinkle 4 tablespoons of taco seasoning over the meat mixture, add 1 tablespoon of tomato paste and ½ cup of water. Stir well and cook for 3-5 minutes until liquid is absorbed.
  5. Spread the seasoned ground beef mixture over the cauliflower rice in the casserole dish.
  6. Sprinkle 3 cups of shredded Colby/Jack cheese over the beef mixture. Bake for 10-15 minutes until cheese is melted and bubbly.
  7. Remove from the oven and spread 1 cup of sour cream on top while warm. Top with fresh garnishes as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 300mgIron: 3mg

Notes

This casserole can be prepared a day in advance and baked later for convenience. Best served fresh with multiple topping options.

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