This article provides a comprehensive guide to making a delicious and easy Keto Mexican Casserole with ground beef. This dish is perfect for those following a ketogenic diet or anyone looking for a satisfying and flavorful meal. Tacos are a family favorite, and this Keto Taco Casserole has all of the flavors in the confines of one easy-to-make low-carb dish. This recipe is kid-friendly and perfect for when you don't want to cook a meal for yourself and another one for the family.
Introduction
When it comes to easy one-pan dinners, casseroles are a natural choice. This Mexican keto ground beef casserole has the added bonus of appealing to lots of different taste buds, and that’s a huge asset on busy weeknights-especially if you’re watching your carbs. A casserole can cover all the bases and nourish your body without the need for side dishes. This keto casserole with ground beef is every bit as satisfying as an enchilada; it’s full of creamy cheesiness, and it delivers the perfect amount of Mexican flair. The kids can eat this dish with warm tortillas on the side, and you get to maintain your keto lifestyle with an easy, one-pan dinner. You can go crazy with the garnishes on this one! For years, tacos have been a go-to meal.
Ingredients
Here's what you'll need to create this flavorful casserole:
- 1 lb ground beef
- 1 small yellow onion, finely diced (70g)
- 2 tablespoon taco seasoning, or more to taste
- ⅔ cup water (160 ml), or beef stock
- ½ cup red bell pepper, diced (74g)
- 1 tin chopped tomatoes 400g / 14oz
- ½ cup sour cream 120g
- 1 cup cheddar cheese, shredded (113g)
- 1 - 2 diced green jalapeño chilli optional (14g)
- Olive Oil
- Jalapeno
You can substitute a variety of cheeses for this casserole if you’d like. Gouda, mozzarella, Monterey jack, swiss, or even pepper jack cheese would work great with this dish.
Step-by-Step Instructions
Follow these simple steps to create your own Keto Mexican Casserole:
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- Preheat the oven: Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius. Preheat oven to 375 degrees.
- Prepare the baking dish: Spray a 13x9 inch baking dish with avocado oil spray. Set aside. Spray a baking dish with cooking spray.
- Cook the ground beef: Place a large skillet over medium-high heat. Heat the oil in a large skillet over medium heat. Add the diced onion and garlic to the skillet and cook until the onion is translucent. Add the ground beef to the pan and cook and crumble the meat until it is heated through. This will take about 8 minutes. Cook, breaking up the ground beef as you go, until it’s cooked through and no longer pink in the center, about 5-7 minutes. Brown ground beef with onion and sprinkle with salt and pepper as desired. In a large skillet over medium high heat, add ground beef, diced peppers, diced onions, jalapenos, salt and pepper. Cook until ground beef is no longer pink, breaking up into small pieces as it cooks.
- Drain excess fat: Drain well if the meat you are cooking is high in fat.
- Add taco seasoning: Stir in the taco seasoning and ¼ cup of water.Add in 2 teaspoons of the taco seasoning and cook for 1 more minute.
- Add vegetables: Add onion and jalapeno and cook for 5 minutes. Add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Return the pan to the stovetop and add the olive oil. Once hot, add the peppers. Cook for 2-3 minutes, stirring often, until just starting to blister. Add the peppers, taco seasoning, tinned tomatoes and ⅔ cup of water or beef stock. Bring to a boil, then reduce to a simmer and cook for about 7 minutes until thickened, stirring occasionally. Add the cauliflower rice and the bell pepper to the hot pan and cook until lightly browned, about 5 minutes. Add the remaining 1 teaspoon of taco seasoning and cook for another minute. Add the beef back into the pan, and stir to combine.
- Combine ingredients: Add ground beef to the skillet and cook, breaking up with the back of a spoon, until the ground beef is browned. Add the ground beef to a large casserole dish with the riced cauliflower. Add salsa mixture to drained ground beef mixture. Stir to combine. Heat over medium high heat until mixture is heated through.
- Add cream cheese and tomatoes: Add cream cheese, and cook until the cream cheese is incorporated. Stir in diced tomatoes with green chiles (Rotel). Cook for 3 more minutes.
- Remove from heat and stir in sour cream: Remove from heat and stir in the sour cream.
- Add cheese: Now stir in the Rotel and 1 cup of shredded cheese into the taco meat. Add shredded colby jack cheese. Stir and heat until cheese is melted.
- Transfer to casserole dish: Transfer to the prepared casserole dish. Add ground beef mixture to prepared 13x9 inch pan. If necessary, transfer the beef mixture into an oven-proof casserole dish. I kept mine in the 26 x 5cm round cast iron pan.
- Top with cheese: Sprinkle shredded cheddar cheese on top of casserole. Top with cheese.
- Bake: Bake for 30 minutes or until casserole is heated through. Bake for 20 minutes. Bake until bubbly, about 15 minutes. Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbling.
- Garnish and serve: Sprinkle with cilantro and serve hot. Allow to cool slightly. Top with additional cheese or sour cream or use some fresh diced tomatoes or black olives. I topped mine with salsa and sour cream.
Tips and Variations
- Adjust the heat: Adjust the heat level to your taste preference by adjusting the amount of jalapenos and chili powder you choose to use.
- Cheese: To avoid added starch, shred the cheeses from block rather than using pre-shredded bagged cheese.
- Meat: If ground chicken or turkey is what you have on hand, go ahead and use it for this recipe! It will change the taste of the dish overall, and will drastically lower the fat content, but it’ll still be delicious.
- Vegetables: You can serve it with cauliflower rice on the side. Or, add cauliflower rice directly into the casserole, alongside the bell peppers!
- Spice: This casserole has a medium spice level.
- Low Carb: A delicious Mexican dinner option for those on low carb and keto diets.
- Taco Seasoning: You can use shop-bought taco seasoning instead of making your own spice mix.
Serving Suggestions
- This Mexican casserole goes great with side dishes such as Mexican Cauliflower Rice or Keto Jalapeno cornbread muffins.
- Add your favorite toppings such as sour cream, green onions, black olives, sliced avocado, and hot sauce are a great way to make this a hearty meal for taco night.
- A simple Low-Carb Keto Cucumber Salad is a lovely complement to this casserole, as is a batch of Keto Tortillas.
- After a heavy meal like this, you’ll want something refreshing for dessert. These Sugar-Free Low-Carb Keto Lemon Bars are my favorite sweet to lighten up a big, cheesy meal.
- I love to top mine with sour cream and salsa! I also add a side salad.
Storage and Reheating
- Storage: Store this low carb taco casserole recipe in an airtight container for up to 4 days. This casserole is so tasty right out of the oven when it’s nice and hot, but it also keeps great in the fridge and makes for fantastic leftovers! I recommend storing your leftover casserole in an airtight container in the fridge for up to 4 days. You can also freeze it for 4-6 months. Store leftovers tightly covered in the refrigerator.
- Freezing: Yes. You can freeze this Mexican Casserole. Prepare the casserole up to the point of needing to bake it in the oven. Thaw overnight in the refrigerator before baking. Then, I freeze half, without the toppings. Or, you can freeze it in a freezer-safe container for up to 3 months.
- Reheating: I warm single servings in the microwave. If you pop the casserole into the oven straight from frozen, cook it at 180C / 350F for around 1 hour. Cover the dish loosely with aluminium foil.
Nutritional Information
This casserole is perfect for people on keto diets, but it is not low in fat or calories. It contains heavy cream and cream cheese in addition to a significant amount of cheddar cheese, and all the fat from the 85% ground beef is left in the pan during cooking. I’d recommend eating this dish in moderation, especially if you aren’t following a keto diet. The nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol.
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