Meaty, cheesy, and with loads of flavor, there’s nothing quite like this hearty and satisfying keto Taco Casserole. Pair your meal with a keto friendly margarita and let the fiesta begin!
When you’re craving Mexican-inspired flavors but want something you can throw together in minutes, it doesn’t get any better than Keto Taco Casserole. It’s the perfect way to combine everything you love about taco night into one, easy weeknight dish.
The ground beef really gets a punch of flavor from the homemade taco seasoning while the Rotel, cheese, olives, and onion balance out the dish. Best of all, you can let everyone add their own favorite toppings!
I love that this is such a straightforward keto Taco Casserole recipe that still delivers big flavor. After living in Texas for 20 years, I take my taco-inspired dishes very seriously. This keto taco casserole recipe does not disappoint!
Hungry? Read on and I, Chef Jenn, will show you all my tips to make this amazing casserole turn out perfectly every time!
What You Need to Make Keto Taco Casserole
- A casserole dish
- Ground beef
- Rotel diced tomatoes – 14.5 ounce can
- Cheddar cheese – shredded
- Avocado Oil
- Homemade taco seasoning
- Toppings – see below
How To Make This Low Carb Taco Casserole In The Oven
- Brown the beef in a large skillet. Drain off all but about 2 tbsp of the fat.
- Add the onions and the garlic and sautee for about 5 minutes or until the onions are soft and translucent.
- Add the canned tomatoes, liquid and all, and the taco seasoning. Stir well and heat through. Fold in the olives.
- Add the beefy mixture to a casserole pan and top with cheese. Bake at 375-F for about 15 minutes or until hot and bubbly.
- Top with your favorite taco toppings and serve!
What Toppings Should I Use?
The beauty of this easy keto Taco Casserole recipe is that you can jazz it up with all your favorite taco toppings. Here are a few of my favorites:
- sour cream
- shredded iceberg lettuce
- tomatoes (go easy with the tomatoes as they’re higher in carbs)
- sliced jalapenos for some heat
- pico de gallo
- your favorite salsa
- green onions
Chef Jenn’s Tips
- Use lean ground beef in this taco casserole recipe. You get more beef per pound and will toss out less fat.
- You can also use ground pork, chicken or turkey. Or, mix and match using 1/2 a pound of ground beef plus 1/2 a pound of another ground meat.
- Fresh spices are key! Use my Taco Seasoning that’s loaded with Texas-inspired flavors, or your favorite brand. Watch for hidden carbs and starches!
- No Rotel? No problem – use regular diced tomatoes and a can of green chilis, or just go with the regular tomatoes.
- Shred your own cheese. Not only is it cheaper, but pre-shredded cheese is tossed with an anti-caking agent aka starch.
What To Serve With This Keto Mexican Recipe
Because this low-carb taco casserole recipe is so flavorful, you can keep your side dishes pretty light. I usually serve it alongside a big salad topped with sliced avocado.
It’s also great with simple Cauliflower Rice. I like to add some cilantro and a squeeze of lime to match the flavors of the casserole. Plus, it’s a great way to sneak in more veggies.
If the rest of your family isn’t following a keto diet, you could make traditional rice or put out some tortillas as well.
Is Keto Taco Casserole Freezer Friendly?
Yes! You have two options when it comes to freezing your casserole.
You can prepare the filling up to the point where it would go in the oven, but don’t add the cheese. Store the mixture in an air-tight container or gallon bag in the freezer for up to three months.
When you’re ready to eat, allow it to defrost in the fridge overnight, then add the cheese on top and bake as usual.
To freeze your beefy taco casserole after baking it, allow it to fully chill in the refrigerator overnight. Then, wrap it in the baking dish in a layer of plastic wrap and a layer of foil, then store it in the freezer. You’ll want to remove the wrapping when it’s time to thaw and reheat your low carb taco casserole.
Frequently Asked Questions
Yes! All of the ingredients in this recipe are low in carbs, which makes it a very keto friendly dish.
Yes! Simply scale it up. As the recipe is now, it serves four very generously. Double everything to serve 8, and triple the ingredients to make enough for 12. Just adjust your baking time – cook until it is hot and bubbly throughout.
Yes! Drop the net carb count by a point or two by omitting the onions and garlic. You can also add diced green bell pepper and other veggies to the beef mixture before baking.
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Step By Step Process
Keto Taco Casserole
- 1 pound lean ground beef
- 1/2 cup yellow onion diced
- 1 tbsp garlic minced
- 14.5 ounce Rotel tomatoes with chilis 1 can
- 1/2 cup sliced olives
- 2 tbsp Keto Taco Seasoning
- 1/2 tsp salt or to taste
- 2 cups shredded cheddar
- Brown the beef in a large skillet. Drain off all but 2 tbsp of fat.
- Add the onions and garlic and cook until the onion is translucent. About 5 minutes.
- Add the Taco Seasoning and the can of Rotel tomatoes. Mix well and heat through.
- Add the olives and season with salt.
- Put the mixture into an oven-safe casserole dish. Top with cheese and bake at 375-F for about 15 minutes or until the casserole is hot and bubbly.
- Serve with your favorite toppings.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Even more Keto deliciousness!
Food food food! Want more keto recipes? Here are some of my favorite keto recipes:
- Crack cauliflower
- This meaty sausage dish
- A hearty breakfast hash
- Got an Instant Pot? Try this sauerkraut dump-and-go recipe
And, if you’re having trouble counting carbs, check out this handy calculator.