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To make Keto Taco Casserole, you need the following items: - 1 lb (450g) ground beef - 1 small onion, finely diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (14 oz) diced tomatoes (no sugar added) - 1 can (4 oz) diced green chilies - 2 tablespoons taco seasoning (sugar-free) - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 cup cauliflower rice (fresh or frozen) - 1/2 cup sour cream - Salt and pepper, to taste - Fresh cilantro, chopped, for garnish - Sliced jalapeños, for garnish (optional) You can swap out some ingredients if you need to. Here are a few ideas: - Ground beef: Use ground turkey or chicken for a lighter option. - Cauliflower rice: Swap with zucchini noodles for a different texture. - Cheese: Try pepper jack for extra spice or goat cheese for a tangy flavor. - Taco seasoning: Make your own mix with cumin, paprika, and chili powder. This dish is not only tasty but also fits your keto diet. Here’s the breakdown per serving: - Calories: 400 - Fat: 28g - Protein: 30g - Carbohydrates: 8g - Fiber: 3g - Net Carbs: 5g This meal keeps you full and satisfied while sticking to your low-carb goals. Enjoy cooking! {{ingredient_image_2}} 1. Gather all your ingredients. You will need ground beef, onion, garlic, bell pepper, diced tomatoes, green chilies, taco seasoning, cheeses, cauliflower rice, sour cream, salt, and pepper. 2. Preheat your oven to 375°F (190°C). This step is key for perfect baking. 3. Dice the onion and bell pepper. Mince the garlic. This adds flavor to your dish. 4. Measure out your taco seasoning. Use sugar-free seasoning for the best results. 1. In a large skillet over medium heat, brown the ground beef. Break it apart with a spatula while cooking. 2. Drain any excess fat from the beef. This keeps your casserole from being greasy. 3. Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and fragrant. 4. Stir in the diced bell pepper, canned tomatoes (with juices), green chilies, taco seasoning, and cauliflower rice. Mix well. 5. Season with salt and pepper to taste. Cook for 5-7 minutes until everything is hot and combined. 1. Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. 2. Add dollops of sour cream on top of the beef mixture. Spread it gently for even coverage. 3. Sprinkle shredded cheddar and mozzarella cheese on top. Make sure it covers the entire dish. 4. Bake in your preheated oven for 25-30 minutes. Look for melted, bubbling cheese as a sign it’s done. 5. Remove from the oven and let it cool for a few minutes. This makes slicing easier. 6. Garnish with chopped cilantro and sliced jalapeños, if desired, for a fresh touch. To make your Keto Taco Casserole burst with flavor, use fresh ingredients. Fresh garlic and onion bring a bright taste. Choose colorful bell peppers for a vibrant look and rich taste. Use taco seasoning that is sugar-free. You can make your own mix at home. A blend of cumin, paprika, and chili powder works wonders. Don’t forget to season with salt and pepper. Taste as you cook. Adjust the spices until it suits your palate. One mistake is overcooking the beef. Cook it just until browned and no longer pink. Another error is not draining excess fat. This can make your casserole greasy. Be careful with the cheese too. Use a good mix of cheddar and mozzarella for the best melt. Avoid using too much sour cream, or it may overpower the dish. Lastly, don’t skip the garnish! Fresh cilantro and jalapeños add a great finish. Serve the casserole warm in squares. A drizzle of sour cream on top makes it richer. Sprinkle fresh cilantro over each plate for color and taste. You can also add sliced jalapeños if you like heat. Pair it with a simple green salad for balance. This dish is perfect for family dinners or meal prep. Store leftovers in the fridge for quick lunches. Enjoy your flavorful Keto Taco Casserole! Pro Tips Choose Your Beef Wisely: Opt for lean ground beef to reduce the fat content, or use ground turkey or chicken for a lighter version. Add More Veggies: Incorporate additional vegetables like zucchini or mushrooms for added nutrition and flavor. Make it Spicy: Adjust the heat level by adding more diced jalapeños to the mix or using a spicier taco seasoning. Meal Prep Friendly: This casserole can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage. {{image_4}} If you want to skip meat, try using a mix of veggies. You can add mushrooms, zucchini, or spinach. For a protein boost, use black beans or lentils. Replace ground beef with crumbled tofu or tempeh. These swaps keep the dish filling and tasty. Cheese adds a lot of flavor to the casserole. If you want to mix it up, use pepper jack for a kick. You can also try a blend of gouda and cheddar for a rich taste. If you need a dairy-free option, use vegan cheese. Just check that it melts well. To control the heat, adjust the spices. For mild flavor, skip the jalapeños or use sweet bell peppers. If you like it hot, add more diced green chilies or some cayenne pepper. You can also sprinkle in red pepper flakes for an extra kick. This way, you can make the dish just right for your taste. To store leftovers, let the casserole cool first. Then, place it in an airtight container. This keeps it fresh and tasty for up to five days in the fridge. Make sure to cover it well to avoid drying out. To reheat, take a portion of the casserole. You can use a microwave or oven. If using a microwave, heat for about 1-2 minutes. If using an oven, set it to 350°F (175°C) and heat for about 10-15 minutes. Cover it with foil to keep it moist. You can freeze the casserole for up to three months. Cut it into serving sizes for easy thawing. Wrap each piece in plastic wrap, then place it in a freezer bag. When ready to eat, thaw it overnight in the fridge before reheating. Keto Taco Casserole is a tasty, low-carb meal. It combines ground beef, veggies, and cheese. The dish has bold taco flavors while being keto-friendly. You get a hearty meal without the carbs from tortillas. This casserole is rich, filling, and perfect for any taco lover. Yes, you can make this dish ahead of time. Prepare the casserole and store it in the fridge. You can keep it for up to two days before baking. This makes it easy for busy days. Just bake it when you are ready to eat. To make your casserole spicier, add more taco seasoning. You can also mix in diced jalapeños or hot sauce. Consider using spicy diced tomatoes instead of regular ones. This will give your dish a nice kick. Adjust spice levels to fit your taste buds. Absolutely! Keto Taco Casserole is great for meal prep. You can portion it into containers for easy meals. It tastes just as good reheated. This dish fits well into a low-carb meal plan. Enjoy it throughout the week without hassle. We discussed everything you need to know about making a tasty Keto Taco Casserole. You learned about the key ingredients, how to prepare, and bake the dish. I also shared tips to boost flavor and avoid mistakes. Plus, you found variations to suit your taste and dietary needs. Remember to store leftovers correctly for later enjoyment. With all this, you can confidently create a delicious meal that fits your lifestyle. Enjoy your cooking and sharing this dish with friends and family!

Keto Taco Casserole

A delicious and hearty casserole perfect for a keto diet, featuring ground beef, cheese, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 1 can diced tomatoes, preferably no sugar added (14 oz)
  • 1 can diced green chilies (4 oz)
  • 2 tablespoons taco seasoning, sugar-free
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cauliflower rice
  • 1/2 cup sour cream
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for garnish sliced jalapeños, optional

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking.
  • In a large skillet set over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Once browned, carefully drain any excess fat.
  • Add the finely diced onion and minced garlic into the skillet with the beef. Sauté for approximately 3-4 minutes, or until the onion turns translucent and fragrant.
  • Incorporate the diced bell pepper, canned tomatoes (with juices), diced green chilies, taco seasoning, and cauliflower rice into the skillet. Season the mixture with salt and pepper to taste. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the ingredients are heated through and well combined.
  • Transfer the hearty mixture to a greased 9x13 inch baking dish, spreading it out evenly.
  • Gently dollop and spread the sour cream uniformly over the beef mixture in the baking dish.
  • Top the casserole with a generous sprinkle of shredded cheddar and mozzarella cheese, ensuring an even coverage.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is beautifully melted and bubbling.
  • Once out of the oven, allow the casserole to cool for a few minutes before slicing into squares for serving.
  • For a fresh finish, garnish with chopped cilantro and optional sliced jalapeños on each serving.

Notes

Serve warm with extra sour cream and fresh cilantro for garnish.
Keyword casserole, keto, low-carb, taco