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Keto Taco Casserole - A Cozy, Low-Carb Crowd-Pleaser

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef: 1 to 1.25 pounds, 80–90% lean
  • Avocado oil or olive oil: 1 tablespoon
  • Yellow onion: 1 small, diced
  • Bell pepper: 1 medium (any color), diced
  • Jalapeño: 1, seeded and minced (optional)
  • Garlic: 2–3 cloves, minced
  • Tomato paste: 1 tablespoon
  • Beef broth: 1/4 cup (low sodium)
  • Canned diced green chiles: 1 small can (optional, for flavor without many carbs)
  • Taco seasoning (keto-friendly): 2 tablespoons (store-bought sugar-free or homemade: chili powder, cumin, paprika, oregano, salt, pepper)
  • Cream cheese: 4 ounces, softened
  • Heavy cream: 1/2 cup
  • Eggs: 4 large
  • Shredded cheese: 2 cups (cheddar, Monterey Jack, or a Mexican blend)
  • Fresh cilantro: A small bunch, chopped (optional)
  • Salt and black pepper: To taste
  • For serving: Sour cream, avocado slices or guacamole, lime wedges, shredded lettuce, pico de gallo, sliced olives

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
  2. Sauté the aromatics: Warm the oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
  3. Brown the beef: Add ground beef to the skillet. Break it up and cook until no longer pink. Drain excess fat if needed.
  4. Season it up: Stir in taco seasoning, tomato paste, and beef broth. Add green chiles if using. Simmer 2–3 minutes to thicken slightly. Taste and season with salt and pepper.
  5. Make the creamy base: In a bowl, whisk eggs, heavy cream, and softened cream cheese until mostly smooth. Small bits are fine. Season lightly with salt and pepper.
  6. Layer the casserole: Pour the egg-cream mixture into the baking dish. Sprinkle 1 cup of shredded cheese over it. Spoon the seasoned beef mixture evenly on top. Finish with the remaining 1 cup of cheese.
  7. Bake: Place on the middle rack and bake 22–28 minutes, until the edges are set and the center jiggles slightly. The top should be melted and lightly golden.
  8. Rest and top: Let it rest 8–10 minutes so it sets cleanly. Sprinkle with chopped cilantro if you like.
  9. Serve: Cut into squares and add your favorite toppings: avocado, sour cream, shredded lettuce, pico, olives, and a squeeze of lime.