Keto Taco Casserole
Indulge in the bold flavors of Mexican cuisine with this Keto Taco Casserole, a low-carb twist on a classic comfort food that’s perfect for busy weeknights or meal prep! Packed with savory ground beef, aromatic spices, and the bold heat of diced tomatoes with green chilies, this casserole layers keto-friendly cauliflower rice with creamy sour cream and melty cheddar and Monterey Jack cheeses for an irresistible combination. Quick to prepare with just 15 minutes of prep time and baked to perfection, it’s topped with vibrant green onions, optional black olives, and fresh cilantro for a zesty finish. Whether you're looking for a crowd-pleasing dinner or a meal that fits your keto lifestyle, this hearty, cheesy taco casserole is sure to satisfy. Perfect for serving warm with a side of guacamole or a dollop of extra sour cream!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 0.5 cup Diced onion
- 2 cloves Minced garlic
- 2 tbsp Taco seasoning (sugar-free)
- 1 cup Diced tomatoes (with green chilies, drained)
- 2 cups Cauliflower rice
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 0.25 cup Chopped green onions
- 0.25 cup Sliced black olives (optional)
- 2 tbsp Chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Drain any excess grease.
Stir in the sugar-free taco seasoning and diced tomatoes with green chilies. Cook for 2-3 minutes until well combined.
Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, until it absorbs the flavors.
Remove the skillet from heat and mix in the sour cream until well incorporated.
In a greased 9x13-inch casserole dish, spread the taco mixture evenly.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Top with chopped green onions, sliced black olives (if using), and optional chopped cilantro for garnish.
Slice into portions and serve warm. Enjoy your keto-friendly taco casserole!
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 23.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1980 mg | 152% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
