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My Taco Casserole Recipe blends everything you love about your favorite taco recipe into an easy casserole the whole family will eat up! Perfect for a family dinner or a potluck, this delicious ground beef casserole takes just 50 minutes to make using simple ingredients.
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Keto Casserole
Taco night is a big deal in my household. We all have our own favorite taco recipe, and one of my favorite things to do is set up a taco bar for everyone to assemble their own.
But what's even easier, and a recipe we all love, is this taco casserole recipe. Made using ground beef seasoned with homemade taco seasoning, cheese, and favorite taco mix-ins, this is a truly delicious taco bake!
Here's what makes my recipe for taco casserole so special:
- It uses low-carb ingredients, like red bell peppers (source) and avocado (source).
- The taco seasoning is homemade - and even more flavorful than what you would get in a packet!
- None of the ingredients contain gluten, as long as you use my homemade taco seasoning.
- Best of all: it's delicious!
My whole family loved it.... I also loved the home made taco seasoning.
Jane on Pinterest
Keto Taco Bake Ingredients
- ground beef, 80/20 mix or leaner
- onion diced
- pepper diced
- homemade taco seasoning (see below)
- water
- can diced tomatoes with green chilies undrained
- cheddar cheese shredded
- eggs
- milk
- sour cream
- avocado sliced
- jalapeno sliced
Ingredients for Taco Seasoning
- chili powder
- garlic powder
- onion powder
- red pepper flakes
- dried oregano
- paprika
- ground cumin
One of my secrets to making the best beef taco casserole is to use homemade taco seasoning. Something that always frustrates me about different taco seasoning mixes is how there's always a little something I'd like to adjust about them - and so many of them add in flour for no good reason!
Making homemade taco seasoning is the easiest way to get all the flavors you love into one simple blend. It's simple to do and so worth it! You can use store-bought taco seasoning, but if you have the necessary spices on hand, I recommend making it yourself.
How to Make Taco Casserole Keto
- Preheat the oven to 350°F. Spray an 11 x 7-inch pan with cooking spray. Cook ground beef in a large skillet over medium heat for 10-12 minutes until browned.
- Add pepper and onion and saute for 5 minutes until softened.
- Add taco seasoning, diced tomatoes and green chilies, and water, and simmer over medium heat for about 5 minutes.
- Spread taco meat in the bottom of the oiled casserole dish.
- In a bowl, whisk eggs, milk, and sour cream together.
- Spread over the beef mixture and top with shredded cheese.
- Bake for 30 to 35 minutes until the eggs are firm. Let cool for 10-15 minutes, then top with jalapenos and avocado. Serve and enjoy!
Keto Casserole Recipe Tips
- There is no need to drain the beef unless you find it has too much excess grease. If you do drain it, make sure to do so before seasoning, so no flavor is lost.
- I enjoy shredded cheddar the most with this dish, but you can use any cheese that melts well, like Colby Jack, Monterey Jack Cheese, or a Mexican shredded cheese blend.
Keto Casserole Recipes Toppings
- Avocado
- Tomatoes
- Jalapenos
- Extra cheese
My family's favorite toppings for this easy taco casserole recipe are exactly what you'd use for tacos in shells, like sour cream, guacamole, salsa, sliced green onions, and shredded lettuce! I personally love avocado and tomato slices for freshness, and always enjoy jalapenos for a little extra spice.
Pico de gallo, or simply cilantro, would also be a great addition. If you're not concerned about added carbs, you can also add fresh corn, black olives, black beans, or even a small serving of Mexican rice on the side.
Make-Ahead Instructions
- Follow steps 1-4 to assemble the beef and vegetable taco filling in a baking dish.
- Let it cool, then cover tightly with aluminum foil or plastic wrap and store in the refrigerator for 1-2 days. Alternatively, wrap it tightly in foil and store it in the freezer for up to 3 months.
- To finish the dish, make the dairy topping just before you plan to bake it.
- Bake it normally out of the refrigerator. If baking out of the freezer, let it thaw in the refrigerator overnight first and add some time to the baking time until heated through (the easiest way to check is with an instant read thermometer).
Storing Leftovers
Leftover taco casserole will last up to 3-4 days in the refrigerator in an airtight container, or in the freezer for up to 2 months.
Keto Taco Casserole FAQ
Shredded cheddar is our cheese of choice for this recipe. You can also use a shredded Mexican cheese blend, Colby Jack, or your favorite shredded cheese that melts well.
You can use other meats to make taco casserole, if you like, such as leftover shredded chicken or ground turkey. Keep in mind, ground turkey takes longer to cook than beef.
Add a little spice by giving it a dash of hot sauce or by adding additional jalapenos.
Avoid adding jalapenos and use less red pepper flakes in the seasoning (or leave them out entirely).
Beef Casserole Recipes
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Keto Taco Casserole
Equipment
- Skillet
Ingredients
Keto Taco Casserole
- 1 pound ground beef 80/20 or leaner
- ½ onion diced
- 1 pepper diced
- 1 ounce package taco seasoning or 2 Tbsp. homemade taco seasoning
- ⅓ cup water
- 1 10 ounce can diced tomatoes with green chilies undrained
- 1 cup cheddar cheese shredded
- 4 large eggs
- ½ cup milk
- ½ cup sour cream
- 1 avocado sliced
- 1 jalapeno sliced
Homemade Taco Seasoning
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Preheat oven to 350°F. Spray a 11 x 7-inch pan with cooking spray. Cook ground beef in a skillet over medium heat for 10-12 minutes until browned.
- Add pepper and onion and saute for 5 minutes until softened.
- Add taco seasoning, diced tomatoes and green chilies, and water, and simmer over medium heat for about 5 minutes.
- Spread taco meat in the bottom of the oiled baking dish.
- In a bowl, whisk eggs, milk, and sour cream together.
- Spread over the beef mixture and top with shredded cheese.
- Bake for 30 to 35 minutes until the eggs are firm. Let cool for 10-15 minutes, then top with jalapenos and avocado. Serve and enjoy!
Notes
- There is no need to drain the beef unless you find it has too much excess grease. If you do drain it, make sure to do so before seasoning, so no flavor is lost.
- I enjoy shredded cheddar the most with this dish, but you can use any cheese that melts well, like Colby Jack, Monterey Jack Cheese, or a Mexican shredded cheese blend.
Nutrition
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Kelly Sanderson says
Love that we can get these recipes keto style . I run out of ideas for dinner all the time so these recipes really help. Thank you very much.
Em Beitel says
Hi Kelly! We're so glad you enjoy these recipes! Thank you for leaving us a comment!
Diane says
Sounds delicious. I will be making this tonight. Thank you the recipes are great. Diane
Em Beitel says
Thanks so much, Diane! Enjoy!
Robin says
Keto taco casserole is delicious. I was staring at the ground beef in the refrigerator wondering what to do with it as usual, then saw this recipe yesterday morning on Pinterest. I added salsa to the ground beef after browning it instead of the taco seasoning, tomatoes & chilies. Mixing eggs with sour cream & milk was new to me and it was all so easy. I didn't add oil to the baking pan as I have a non stick one. 25 minutes was plenty of time. This came out beautiful and we loved it. Served a salad and string beans along with it. Thank you! Yay Keto! Inspired to find new Keto recipes.
Em Beitel says
Salsa is an awesome addition! This sounds great, Robin! We're so glad you enjoyed it. Thank you so much!
Dani says
Thank you for sharing. It is delicious! What is the serving size for the nutritional information described?
Em Beitel says
Thank you so much, Dani, we're so glad you enjoy them! We cut the entire casserole evenly into 6 slices, so the nutritional calculator would be for a single serving out of those 6. I would say that's probably a little under 3 ounces worth of beef per serving or so?
Allyson says
Can this be frozen? Would you freeze before or after baking? I want to make a double recipe to have one for now and one for later!
Em Beitel says
Hi Allyson! I would freeze this before baking. Prepare it up to the baking stage, then wrap it in foil and label it with the date. Make sure it is in a metal baking dish, not a glass dish. Store for up to 3 months. When you're ready to bake it, preheat the oven to 350°F and bake from the freezer, covered in foil, for 50-55 minutes. Remove the foil and bake another 10-15 minutes uncovered.
Erin says
Hello - I would like to make this casserole for a friend...do you suggest baking it from start to finish and just tell her to reheat? Or making the recipe up to the baking direction and have her bake it on her own? I appreciate any suggestion. Thanks!
Em Beitel says
Hi Erin! I would recommend baking it first, then gifting if you want it to go to her fresh; or if you'd rather, you could freeze before baking and give it to her frozen. It will last for 3 months and she can bake it from frozen for 50-55 minutes covered in foil, then another 10-15 minutes uncovered. I hope your friend enjoys it!
Mac says
Tried this tonight, everyone loved it (except the taco seasoning I used was too spicy)! I will be making this again, definitely with less fire for my kids who don't love so much heat!
Em Beitel says
Mac, that's awesome to hear! We're so glad you all enjoyed it and will be making it again! Thank you for your comment!
Amy says
Making this tonight but have no milk can I just skip that? So looking forward to this
Isabel Laessig says
Hi Amy! I hope you enjoy it! You can skip the milk, but the cheese mixture won't spread as easily, so the texture most likely won't be the same. Half and half or heavy cream would also work in place of the milk if you happen to have either of those (although they will be richer in flavor than plain milk). Thank you for your question!
Christian says
My kids wanted crunch wraps for dinner so I made this for my husband and I. It was absolutely delicious! I actually doubled the recipe so we could have leftovers for lunches. I didn't think it would get all get eaten, but it did! I changed nothing. Thank you for sharing this wonderful recipe! This will be a repeat dinner for sure!
Isabel Laessig says
Christian, thank you so much for your comment! I'm so glad to hear you and your family enjoyed it!
Tresca Behling says
It's yummy, but it keeps weeping watery fluid.
Sandy says
How much milk how many eggs and how much sour cream. I don’t see the amou t
Isabel Laessig says
Hi Sandy! You will need 4 eggs and a half cup of sour cream. Enjoy!