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Keto Taco Casserole - A Comforting, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80–90% lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 small zucchini, diced (optional for extra veg)
  • 1 can (10 ounces) diced tomatoes with green chiles, well drained
  • 1/4 cup tomato paste (no added sugar)
  • 1 teaspoon apple cider vinegar or lime juice
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups shredded cheese (cheddar, Mexican blend, or pepper jack)
  • 2 tablespoons olive oil or avocado oil
  • Salt and black pepper
  • Fresh cilantro, chopped (for garnish)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon crushed red pepper flakes (to taste)
  • 1/2 teaspoon salt (adjust to taste)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
  2. Make the spice blend: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, red pepper flakes, and salt. Set aside.
  3. Sauté the veggies: In a large skillet, heat oil over medium heat. Add onion, bell pepper, and zucchini. Cook 4–5 minutes until softened. Stir in minced garlic for the last 30 seconds. Transfer veggies to a plate.
  4. Brown the beef: In the same skillet, add ground beef. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed, leaving about a tablespoon for flavor.
  5. Season and build flavor: Return veggies to the skillet with the beef. Sprinkle in the spice blend. Stir in tomato paste, drained diced tomatoes with chiles, and vinegar or lime juice. Simmer 2–3 minutes. Taste and adjust salt if needed.
  6. Mix the creamy layer: In a bowl, beat softened cream cheese with sour cream until smooth. If it’s too stiff, microwave the cream cheese for 10–15 seconds to soften further.
  7. Assemble: Spread the beef mixture evenly in the baking dish. Dollop the cream cheese mixture over the top and gently spread to cover. Sprinkle shredded cheese evenly over everything.
  8. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
  9. Rest and garnish: Let the casserole rest for 5–10 minutes to set. Garnish with chopped cilantro and any fresh toppings you like.
  10. Serve: Spoon into bowls or plates. Add jalapeños, avocado, or a squeeze of lime. Enjoy hot.