I’m excited to share my Cheesy Mexican Taco Casserole (low Carb), ready to assemble in just 10 minutes and bake in 15, a low carb gluten free recipe that will pique your curiosity.

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I love a dinner that looks decadent but is actually low carb and gluten free. My Best Cheesy Keto Taco Casserole is quick and easy to prepare in just 10 minutes and only takes 15 minutes to cook, so its perfect for nights you feel lazy but hungry.

With seasoned ground beef and melty shredded sharp cheddar cheese it feels indulgent yet totally doable. I call it my Cheesy Mexican Taco Casserole (low Carb) remix and its basically a Keto Casserole that tricks everyone into thinking you slaved all day.

Trust me, you’ll make this again.

Ingredients

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Ground beef: High in protein and iron, adds savory fat, it’s very filling.
Cream cheese: Gives creamy richness, mostly fat, low carbs, i use it for creaminess.
Sharp cheddar: Melts great, salty, adds protein and calcium plus bold cheesy flavor.
Sour cream: Cool tangy cream, mostly fat, helps mellow spices, gives contrast.
Sugar free salsa: Bright tomato flavor, low carb, adds acidity and a lil heat.
Avocado: Creamy, full of heart healthy fats, fiber and vitamins, so good.
Crushed pork rinds: Crunchy low carb breadcrumb swap, mostly protein and fat, addictive.
Green onions and cilantro: Bright fresh notes, add color, freshness and zing.

Ingredient Quantities

1 lb ground beef (80/20 preferred)

1 tbsp avocado oil or olive oil

1/2 small yellow onion, finely diced (about 1/2 cup)

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

4 oz cream cheese (about 113 g)

1/2 cup sour cream (about 120 g)

1/2 cup sugar free salsa or 1/2 cup drained diced tomatoes with green chiles

2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro, optional

1 avocado, sliced for serving, optional

1/2 cup crushed pork rinds, optional for a crunchy topping

How to Make this

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1. Preheat oven to 375°F (190°C) and grease an 8×8 baking dish or spray with nonstick spray.

2. Heat 1 tbsp avocado oil or olive oil in a large skillet over medium-high heat, add 1/2 small yellow onion (finely diced) and cook 2 to 3 minutes till soft, then add 2 cloves garlic (minced) and cook about 30 seconds.

3. Add 1 lb ground beef (80/20 preferred) and break it up with a spoon, cook until no pink remains, drain a little fat if you want, then stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; cook 1 minute to toast the spices.

4. Turn heat to low and add 4 oz cream cheese and 1/2 cup sour cream, stir until smooth and creamy, then mix in 1/2 cup sugar free salsa or 1/2 cup drained diced tomatoes with green chiles.

5. Remove skillet from heat and stir in 2 cups shredded sharp cheddar cheese (reserve about 1/2 cup for the top) until melted and well combined, also fold in most of the 2 green onions (thinly sliced) and about 1/4 cup chopped fresh cilantro if using, keep some for garnish.

6. Spoon the beef mixture into the prepared baking dish and spread evenly.

7. Sprinkle the reserved 1/2 cup shredded cheddar over the top, then scatter 1/2 cup crushed pork rinds on top if you want a crunchy topping.

8. Bake for 10 to 15 minutes until cheese is melted and casserole is bubbly, if you want the top extra crisp broil 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let the casserole rest about 5 minutes to set, then top with sliced avocado, the remaining green onions and cilantro, serve hot.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. 8×8 inch baking dish, greased or nonstick spray
3. Large skillet (12-inch works well)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for onion, green onions, cilantro and avocado
6. Measuring cups and measuring spoons
7. Mixing bowl (for holding cheese or mixing if you prefer)
8. Oven mitts and a spatula or spoon for serving

FAQ

Is this casserole keto friendly? Yes, totally. Use sugar free salsa and skip high carb toppings and it’s a great low carb meal. Net carbs will depend on your salsa and toppings but plan on roughly 3 to 6 g net carbs per serving for a 6 serving casserole, give or take.

Can I swap the ground beef for turkey or chicken? You can, but lean poultry is drier and less flavorful so add a little extra cream cheese or a splash of olive oil while cooking to keep it creamy. Season the same way, it still works great.

How do I keep the casserole from being greasy? Brown the beef, then drain most of the fat into a heatproof bowl before adding the cream cheese and sour cream. You can also blot the meat with a paper towel after draining if it still seems oily.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking. Fully cooked leftovers freeze well for 2 to 3 months in an airtight container. Thaw overnight in the fridge before reheating.

Best way to reheat leftovers? For best texture reheat covered in a 350 F oven for 15 to 20 minutes until warmed through. Microwave works too, 1 to 2 minutes on high, but the cheese may get a bit rubbery.

What can I use instead of pork rinds for crunch, and how should I serve it? Crush pork rinds for a classic keto crunch, or use toasted almond flour mixed with a bit of melted butter, or sprinkle extra cheddar then broil for a crispy cheese top. Serve with sliced avocado, chopped cilantro, green onions and a dollop of sour cream.

The Best Cheesy Keto Taco Casserole Recipe Substitutions and Variations

Ground beef: swap with ground pork for richer fat and flavor, or ground turkey or chicken if you want leaner meat just add 1 tbsp oil or extra cheese to keep it juicy, or use spicy chorizo for more heat so you can pull back on the chili powder.
Cream cheese: use mascarpone for almost identical creaminess, or full fat ricotta blended smooth (drain first if too wet), or stir in 3 tbsp heavy cream with extra cheddar until silky if you dont have cream cheese.
Sour cream: full fat Greek yogurt works great and is tangier, creme fraiche is richer and almost identical, or mix mayo with a squeeze of lime for a quick stand in.
Crushed pork rinds topping: use finely chopped toasted almonds or almond meal mixed with grated Parmesan for crunchy low carb texture, crushed cheese crisps, or skip it and broil an extra minute to crisp the cheddar on top.

Pro Tips

1. Soften the cream cheese and warm the sour cream a bit before you stir them in. Cold dairy makes the sauce grainy so pop the cream cheese in the microwave for 15 to 25 seconds and let the sour cream sit at room temp for a few minutes, you’ll get a silkier mixture and fewer lumps.

2. Brown the beef well and dont drain every bit of fat. Leave a tablespoon or so for flavor, but skim off excess so the bake isnt greasy. Toast the spices in the hot pan for 30 to 60 seconds so they bloom, then deglaze with a splash of salsa or a little water to grab all the browned bits.

3. Shred your own cheddar for way better melt and texture; pre shredded cheese has anti clump stuff so it wont melt as smooth. Save about 1/2 cup for the top and sprinkle the pork rinds on right before baking so they stay crunchy. If you want extra crisp, mix the reserved cheese and crushed pork rinds and broil for just 1 to 2 minutes but watch it or it will burn.

4. Make ahead and reheating hacks: you can assemble and chill up to 24 hours before baking, or bake, cool, and freeze in portions. If freezing, skip the pork rinds until reheating. Reheat gently in the oven so the texture stays creamy, not rubbery from the microwave, and let it rest about 5 minutes before serving so it sets and slices cleaner.

The Best Cheesy Keto Taco Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I'm excited to share my Cheesy Mexican Taco Casserole (low Carb), ready to assemble in just 10 minutes and bake in 15, a low carb gluten free recipe that will pique your curiosity.

Servings

servings

Calories

544

kcal

Equipment: 1. Oven (preheat to 375°F / 190°C)
2. 8×8 inch baking dish, greased or nonstick spray
3. Large skillet (12-inch works well)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for onion, green onions, cilantro and avocado
6. Measuring cups and measuring spoons
7. Mixing bowl (for holding cheese or mixing if you prefer)
8. Oven mitts and a spatula or spoon for serving

Ingredients

1 lb ground beef (80/20 preferred)
1 tbsp avocado oil or olive oil
1/2 small yellow onion, finely diced (about 1/2 cup)
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
4 oz cream cheese (about 113 g)
1/2 cup sour cream (about 120 g)
1/2 cup sugar free salsa or 1/2 cup drained diced tomatoes with green chiles
2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro, optional
1 avocado, sliced for serving, optional
1/2 cup crushed pork rinds, optional for a crunchy topping

Directions

Preheat oven to 375°F (190°C) and grease an 8×8 baking dish or spray with nonstick spray.
Heat 1 tbsp avocado oil or olive oil in a large skillet over medium-high heat, add 1/2 small yellow onion (finely diced) and cook 2 to 3 minutes till soft, then add 2 cloves garlic (minced) and cook about 30 seconds.
Add 1 lb ground beef (80/20 preferred) and break it up with a spoon, cook until no pink remains, drain a little fat if you want, then stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; cook 1 minute to toast the spices.
Turn heat to low and add 4 oz cream cheese and 1/2 cup sour cream, stir until smooth and creamy, then mix in 1/2 cup sugar free salsa or 1/2 cup drained diced tomatoes with green chiles.
Remove skillet from heat and stir in 2 cups shredded sharp cheddar cheese (reserve about 1/2 cup for the top) until melted and well combined, also fold in most of the 2 green onions (thinly sliced) and about 1/4 cup chopped fresh cilantro if using, keep some for garnish.
Spoon the beef mixture into the prepared baking dish and spread evenly.
Sprinkle the reserved 1/2 cup shredded cheddar over the top, then scatter 1/2 cup crushed pork rinds on top if you want a crunchy topping.
Bake for 10 to 15 minutes until cheese is melted and casserole is bubbly, if you want the top extra crisp broil 1 to 2 minutes but watch it closely so it doesnt burn.
Let the casserole rest about 5 minutes to set, then top with sliced avocado, the remaining green onions and cilantro, serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.