Description
This Best Low Carb Taco Casserole Recipe delivers all the Mexican-inspired taste you love without the carb overload. Packed with perfectly seasoned ground beef, melty cheese, and fresh toppings, this dish is a staple in low-carb households.
Ingredients
Scale
- 2 pounds ground beef (80/20 recommended for flavor)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons homemade taco seasoning (store-bought works too, check for hidden sugars)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 tablespoons tomato paste
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 cups shredded Mexican cheese blend, divided
- 2 large eggs
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- ¼ cup sliced jalapeños (optional)
- ¼ cup chopped fresh cilantro
- ½ cup sliced green onions
- Extra sour cream for serving
- 1 avocado, sliced or diced
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick cooking spray or lightly grease with olive oil.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5-7 minutes, breaking it into small crumbles as it cooks. If there’s excess fat, drain about half of it, leaving some for flavor.
- Add the diced onion to the meat and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle taco seasoning, salt, and pepper over the meat mixture. Stir well to combine and coat the meat evenly with spices. Cook for 1-2 minutes to toast the spices and enhance their flavors.
- Add the drained diced tomatoes with green chilies and tomato paste to the skillet. Stir to combine and simmer for 3-4 minutes until slightly thickened. Remove from heat and let cool slightly.
- In a large bowl, beat together the softened cream cheese and sour cream until smooth. Add eggs and beat until well incorporated. Fold in 1 cup of the shredded Mexican cheese blend.
- Transfer the meat mixture to the prepared baking dish, spreading it evenly. Pour the cheese mixture over the meat, using a spatula to spread it into an even layer. Sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and starting to brown slightly at the edges. For extra browning on top, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Allow the casserole to rest for 5-10 minutes before serving. This helps it set up properly. Top with fresh garnishes just before serving: shredded lettuce, diced tomatoes, sliced olives, jalapeños, cilantro, green onions, a dollop of sour cream, and avocado.
Notes
- Use ground turkey or chicken for a lighter version.
- Swap regular cream cheese for a dairy-free alternative if needed.
- Add 1-2 tablespoons of almond flour for extra binding if desired.
- Add a diced bell pepper to the meat mixture for extra vegetables and color.
- Let your cream cheese come to room temperature before mixing to ensure a smooth, lump-free cheese layer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 425
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined