Keto Taco Casserole
This dish brings all the best parts of a taco—the savory meat, the zesty seasoning, the gooey cheese—into a simple, one-pan casserole. It’s the ultimate comfort food for a low-carb lifestyle, with no messy shells to deal with. Just a satisfying, cheesy bake that’s ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 lbs ground beef (80/20 blend)
- ½ large onion, diced
- 2 cloves garlic, minced
- ½ large bell pepper, diced
- 1 packet taco seasoning (or 4 tbsp homemade keto seasoning)
- 4 large eggs
- 2 cups Mexican cheese, shredded
Instructions
- Preheat your oven to 350°F.
- In a large skillet, brown the ground beef, onion, bell pepper, and garlic over medium-high heat.
- Drain any excess fat from the pan.
- Stir in the taco seasoning and cook for another minute, until fragrant.
- Transfer the beef mixture to a 9×13-inch casserole dish and spread it evenly.
- In a small bowl, whisk the eggs. Stir in about half of the shredded cheese.
- Pour the egg and cheese mixture over the beef, gently pushing it into the crevices.
- Top with the remaining shredded cheese.
- Bake for 25 minutes, or until the cheese is melted and bubbling.
Notes
- Serving Suggestions: This casserole is great on its own, but it’s even better with toppings. Add a dollop of sour cream, some fresh cilantro, diced tomatoes, or sliced avocado. Serve with a side salad for a complete meal.
- Tips & Tricks: To make sure your casserole isn’t greasy, take the time to drain the fat from the ground beef. Also, using fresh cheese you shred yourself will give you a much better melt than pre-shredded cheese.
- Storage: Let the casserole cool completely before storing. It keeps well in an airtight container in the fridge for up to 4 days and reheats beautifully. You can also freeze it for up to 3 months.
Find it online: https://new.projuktigeek.com/keto-taco-casserole/