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
Preheat the oven to 375°F and grease a 9x13 inch baking dish. Stir all of the taco seasoning ingredients together in a small bowl.
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.
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.
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.
Spread the mixture into the baking dish and top with the remaining cheddar and the monterey jack.
Bake for 20 to 25 minutes until set in the center and the cheese is melted and bubbly.
Let the casserole rest for 5 minutes, then top with the avocado, sour cream, cilantro and jalapeno slices before serving.
Serving: 1servingCalories: 648kcalCarbohydrates: 10gProtein: 44gFat: 48g
Keyword ground beef, keto, low carb, taco casserole