Description
This Keto Taco Casserole is a flavorful, low-carb dish combining seasoned ground beef, diced tomatoes with green chiles, and a creamy egg mixture topped with melted cheddar cheese. Perfect for a quick and satisfying dinner, it’s baked to golden perfection in just over 40 minutes.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 (1-oz) package taco seasoning
- â…“ cup water
- 1 (10-oz) can diced tomatoes and green chiles, undrained
Dairy
- 1 cup shredded cheddar cheese
- 4 large eggs
- ½ cup milk or heavy cream
- ½ cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350ºF (175ºC). Lightly spray an 8×8-inch or 11×7-inch baking pan with cooking spray to prevent sticking.
- Cook Beef: In a skillet over medium heat, cook the ground beef until it is no longer pink, about 6-8 minutes. Drain any excess fat to keep the casserole leaner.
- Add Seasoning and Simmer: Stir in the taco seasoning, water, and the entire can of diced tomatoes with green chiles (undrained). Simmer the mixture for 5 minutes to blend the flavors well.
- Layer Meat and Cheese: Spread the seasoned taco meat evenly in the bottom of the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top of the meat layer.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk or heavy cream, and sour cream until smooth and combined.
- Combine and Bake: Pour the egg mixture evenly over the beef and cheese layers in the pan. Bake uncovered in the preheated oven for 30 to 35 minutes, or until the casserole is set and slightly golden on top.
Notes
- Use heavy cream instead of milk for a richer, creamier texture.
- This casserole can be prepared a day ahead; refrigerate and bake just before serving.
- Feel free to add chopped onions or bell peppers to the beef mixture for extra flavor and texture.
- Serve with avocado slices or a dollop of guacamole for added healthy fats and flavor.
- Ensure taco seasoning is low carb and sugar-free to keep it keto-friendly.
