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Keto Ground Beef Taco Casserole - A Cozy, 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 (80/20 or 85/15)
  • 1 small onion, diced
  • 1 green bell pepper, diced (or mixed bell peppers)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder (check no added sugar)
  • 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 teaspoon cayenne pepper (optional, to taste)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (10-ounce) can diced tomatoes with green chiles, well drained (look for no-sugar-added)
  • 4 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 2 cups shredded cheese (cheddar, Mexican blend, or pepper jack)
  • 2 tablespoons olive oil or avocado oil
  • Optional toppings: sliced avocado, chopped cilantro, sliced green onions, pickled jalapeños, shredded lettuce, extra sour cream

Method
 

  1. Preheat and prep. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or butter.
  2. Brown the beef. Warm a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until mostly browned and no longer pink. Drain excess grease if needed, leaving about a tablespoon for flavor.
  3. Sauté the veggies. Add the oil if the pan looks dry. Stir in the onion and bell pepper. Cook 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
  4. Season generously. Sprinkle in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne (if using), salt, and black pepper. Stir well to coat the meat and veggies.
  5. Add tomatoes. Mix in the drained diced tomatoes with green chiles. Simmer 2–3 minutes to let flavors come together and reduce any extra moisture.
  6. Make the creamy binder. In a bowl, whisk the softened cream cheese and sour cream until smooth. If it’s too thick, microwave the cream cheese for 10–15 seconds first.
  7. Combine. Remove the skillet from heat. Stir the cream cheese mixture into the beef until evenly combined and creamy. Taste and adjust salt or heat as needed.
  8. Layer and top. Transfer the mixture to the prepared baking dish. Spread evenly. Top with 1.5 cups of shredded cheese, reserving 1/2 cup for later.
  9. Bake. Bake uncovered for 15 minutes. Sprinkle the remaining 1/2 cup cheese on top and bake another 5–7 minutes, until melted and bubbly with lightly golden spots.
  10. Rest and garnish. Let the casserole rest 5–10 minutes to set. Finish with your favorite keto-friendly toppings like avocado, cilantro, and pickled jalapeños.