Keto Taco Casserole

Tacos are one of my favorite meals to make during busy weeknights.

When you want to skip the tortillas and cut down on extra carbs, this keto taco casserole is the perfect answer.

It gives you all the classic taco flavors you love with seasoned ground beef and plenty of melted cheese.

Because it is completely low carb and keto friendly, you can enjoy a hearty dinner without worrying about your carb goals.

Everything bakes together in one dish, so cleanup is quick and you can have dinner ready in under forty minutes.

Why You’ll Love This Recipe

Ultra Creamy Texture – The blend of cream cheese and sour cream makes every single bite rich, velvety, and totally satisfying.

Pure Taco Flavor – Homemade seasonings give you bold Mexican flavor without any hidden sugars or starches from store packets.

Double Cheesy Goodness – Cheddar and Monterey Jack bake into a bubbly, golden top that every cheese lover will adore.

Great for Meal Prep – This large casserole yields hearty portions that reheat beautifully for quick weekday lunches all week long.

Recipe Ingredients

For the Taco Seasoning

• 1 tbsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Cayenne Pepper

For the Casserole

• 2 lb Ground Beef
• 1/2 Medium Onion, Diced
• 1 can (10 oz) Diced Tomatoes with Green Chiles, Drained
• 1/4 cup Water
• 4 oz Cream Cheese, Softened
• 1/2 cup Sour Cream
• 2 Large Eggs
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese

For Topping

• 1 Medium Avocado, Diced
• 1/4 cup Sour Cream
• 2 tbsp Fresh Cilantro, Chopped
• 1 Jalapeno, Thinly Sliced

How To Make

Step 1

Preheat the oven to 375°F and grease a 9×13 inch baking dish. Stir all of the taco seasoning ingredients together in a small bowl.

Step 2

Brown the ground beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking up the meat as it cooks. Drain off the excess fat.

Step 3

Add the taco seasoning, drained tomatoes and water to the beef. Simmer for 5 minutes until the liquid is mostly absorbed and the meat is well coated, then take it off the heat.

Step 4

In a large bowl, whisk the cream cheese, sour cream and eggs until smooth. Stir in the beef mixture and half of the cheddar until evenly combined.

Step 5

Spread the mixture into the baking dish and top with the remaining cheddar and the monterey jack.

Step 6

Bake for 20 to 25 minutes until set in the center and the cheese is melted and bubbly.

Step 7

Let the casserole rest for 5 minutes, then top with the avocado, sour cream, cilantro and jalapeno slices before serving.

Tips

Press the Liquid Out of the Tomatoes

From my experience, just pouring the liquid out of the can is not enough. You want to press the tomatoes against a fine mesh strainer with the back of a spoon to push out the trapped juices.

Canned tomatoes hold a lot of water inside. If you skip this step, that extra moisture will leak out during baking and make the bottom of the casserole soggy.

Soften the Cream Cheese Completely

You’ll get the best results if you bring the cream cheese all the way to room temperature before mixing. Leave it on the counter for about an hour so it gets completely soft and easy to stir.

Cold cream cheese will not blend evenly with the eggs and sour cream. It will leave tiny white lumps throughout the casserole instead of creating a smooth, rich sauce.

Cool the Meat Before Mixing

I recommend letting the cooked beef sit in the skillet for about five minutes after you take it off the stove. You want it warm, but not steaming hot.

If you dump hot meat straight into the bowl with the eggs, the heat can start cooking the eggs instantly. That creates tiny pieces of scrambled egg rather than a smooth base that holds the casserole together.

More Recipes

• Keto Almond Flour Tortilla Chips
• Keto Bacon Cheeseburger Casserole
• Keto Bacon Wrapped Jalapeño Poppers
• Keto Pork Rind Nachos
• Keto Tortillas

Frequently Asked Questions

Why do you add eggs to this casserole?

The eggs act as a binder to hold the meat and creamy cheese sauce together so the casserole does not crumble when you slice it.

You will not taste the eggs at all once everything bakes together with the spices and cheese.