I made a Cheesy Mexican Taco Casserole (low Carb) that slices into ridiculously melty, crispy, cheesy squares that taste like a total cheat while staying low carb.
I’m obsessed with this cheesy taco casserole because it tastes like cheating and it’s stupid easy. I love the way ground beef and cream cheese team up into a gooey, salty mess that melts into sharp cheddar.
It’s my go-to Keto Casserole when I need actual dinner without carbs or drama. And the leftovers?
Even better. I bring it to weeknight chaos and feel like I won.
Not fancy. Just rich, tangy, crunchy edges and bright bites that actually hit.
Low Carb Dinner Recipes finally got a winner in my kitchen. Hands down, my favorite easy keto meal every week.
Ingredients
- Ground beef: it’s the meaty, comforting protein that makes it feel like dinner.
- Olive or avocado oil: helps brown meat and keeps things from sticking.
- Yellow onion: adds sweet, soft texture and that classic savory backbone.
- Garlic: punches up flavor; minced or powder, it’s always welcome.
- Taco seasoning: brings heat and taco vibes without carbs if low carb.
- Cream cheese: makes it rich and creamy, glue for cheesy layers.
- Sour cream: adds tang and silkiness, keeps it moist.
- Salsa or pico: bright tomato notes, drain it so it’s not soggy.
- Sharp cheddar: sharp, melty cheese that gives bold flavor.
- Monterey Jack: gooey stretch and mild meltiness, balances cheddar.
- Eggs: basically the binder that helps the casserole set up.
- Green onions: fresh pop and mild bite, sprinkle on top.
- Cilantro: optional herb brightness; use if you like that zing.
- Black olives: salty, briny bites if you want a little contrast.
- Tomatoes: fresh juiciness, seeds removed so it stays low moisture.
- Jalapeno: add it if you want a sneaky heat kick.
Ingredient Quantities
- 1 pound ground beef, 80 20 or leaner if you prefer
- 1 tablespoon olive oil or avocado oil
- 1 small yellow onion, finely chopped, about 1 cup
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 tablespoons taco seasoning, store bought low carb or homemade
- 8 ounces cream cheese, softened to room temp
- 1 cup sour cream, full fat
- 1/2 cup sugar free salsa or pico de gallo, drained a little if very wet
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack or mozzarella
- 2 large eggs, lightly beaten (helps set the casserole)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions, plus extra for garnish
- 1/4 cup chopped fresh cilantro, optional but recommended
- 1/2 cup sliced black olives, optional
- 1/2 cup diced tomatoes, seeds removed to keep it low moisture
- 1 jalapeno, seeded and diced, optional for heat
- Optional low carb add ins: 2 cups riced cauliflower (well drained) or 1 cup chopped bell pepper
How to Make this
1. Preheat oven to 375°F and grease a 9×9 inch or similar baking dish with a little olive oil.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef, 1 cup chopped yellow onion and cook, breaking up the meat, until browned and the onion is soft, about 6 to 8 minutes. Stir in 2 cloves minced garlic and cook 30 seconds.
3. Sprinkle in 2 tablespoons taco seasoning, stir well so the meat is evenly coated, then remove from heat and let cool a minute.
4. In a large bowl beat together 8 ounces softened cream cheese, 1 cup full fat sour cream and 2 lightly beaten eggs until smooth. Mix in 1/2 cup drained sugar free salsa, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Fold the cooked taco meat into the cream cheese mixture along with 1/2 cup chopped green onions, 1/4 cup chopped cilantro if using, 1/2 cup sliced black olives, 1/2 cup diced tomatoes (seeds removed), and diced jalapeno if you want heat.
6. If using low carb add ins, fold in either 2 cups well drained riced cauliflower or 1 cup chopped bell pepper now. Make sure the cauliflower is squeezed dry so the casserole doesn’t get watery.
7. Stir in 1 cup shredded Monterey Jack or mozzarella and 1 cup of the shredded sharp cheddar cheese, reserving 1 cup sharp cheddar for the top.
8. Pour the mixture into the prepared baking dish, smooth the top and sprinkle the reserved 1 cup sharp cheddar evenly over the surface.
9. Bake at 375°F for about 15 minutes or until the casserole is bubbly and set and the cheese on top is melted and lightly golden.
10. Let rest 5 to 10 minutes to firm up, then garnish with extra chopped green onions, cilantro, sliced olives and diced tomatoes. Serve warm.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×9 inch baking dish (or similar) coated with oil
3. Large skillet or frying pan
4. Large mixing bowl (for the cream cheese mixture)
5. Medium bowl (for beating eggs or holding add ins)
6. Wooden spoon or heatproof spatula (for browning the beef)
7. Rubber spatula and whisk (for smoothing and mixing)
8. Measuring cups and spoons
9. Chef knife and cutting board (for onion, jalapeno, tomatoes, cilantro)
FAQ
The Best Cheesy Keto Taco Casserole Recipe Substitutions and Variations
- Ground beef (1 lb)
- Ground turkey or chicken — leaner, cooks a bit dryer so brown with a splash of oil
- Ground pork — richer and juicier, great if you like fattier flavor
- Beyond/Impossible plant based crumble — for a vegetarian swap, season extra since they can taste mild
- Cream cheese (8 oz)
- Mascarpone — same creamy texture, a touch sweeter so balance with taco seasoning
- Full fat Greek yogurt (strained) — tangier, lighten the casserole but drain well so it not too wet
- Blended cottage cheese — pulse in a blender until smooth, good lower cost alternative
- Sour cream (1 cup)
- Full fat Greek yogurt — same tang and protein, again drain if watery
- Crème fraîche — richer and less tangy, keeps things ultra creamy
- Mayonnaise (light on measurement) — use sparingly for creaminess if you dont have sour cream
- Shredded sharp cheddar (2 cups)
- Colby Jack or Monterey Jack — melts smoother, milder flavor
- Pepper Jack — adds heat and flavor without extra jalapeno
- Grated aged Gouda or Gruyere — for a nuttier, more complex cheese note
Pro Tips
1) Let the cream cheese come fully to room temp before you start. If it still has cold lumps your dip will be clumpy and weird. If you forgot, microwave it in 5 second bursts and stir between each one until smooth.
2) Cook the beef a little beyond just brown so you get some browned bits on the pan. Deglaze with a splash of water or a tiny bit of broth, scrape those bits up, then let it cool before folding into the dairy mix so it doesnt melt everything down.
3) Drain and squeeze any watery add ins hard. Riced cauliflower, salsa, even tomatoes will make the casserole runny if you dont squeeze or drain them well. Put the cauliflower in a clean kitchen towel and wring it out, or press the salsa through a mesh.
4) Give it a short rest after baking. Letting the casserole sit 5 to 10 minutes makes it set up so you can cut clean squares. If you serve it straight out of the oven it will be soupy and sloppy.
The Best Cheesy Keto Taco Casserole Recipe
I made a Cheesy Mexican Taco Casserole (low Carb) that slices into ridiculously melty, crispy, cheesy squares that taste like a total cheat while staying low carb.
8
servings
538
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×9 inch baking dish (or similar) coated with oil
3. Large skillet or frying pan
4. Large mixing bowl (for the cream cheese mixture)
5. Medium bowl (for beating eggs or holding add ins)
6. Wooden spoon or heatproof spatula (for browning the beef)
7. Rubber spatula and whisk (for smoothing and mixing)
8. Measuring cups and spoons
9. Chef knife and cutting board (for onion, jalapeno, tomatoes, cilantro)
Ingredients
1 pound ground beef, 80 20 or leaner if you prefer
1 tablespoon olive oil or avocado oil
1 small yellow onion, finely chopped, about 1 cup
2 cloves garlic, minced (or 1 teaspoon garlic powder)
2 tablespoons taco seasoning, store bought low carb or homemade
8 ounces cream cheese, softened to room temp
1 cup sour cream, full fat
1/2 cup sugar free salsa or pico de gallo, drained a little if very wet
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella
2 large eggs, lightly beaten (helps set the casserole)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup chopped green onions, plus extra for garnish
1/4 cup chopped fresh cilantro, optional but recommended
1/2 cup sliced black olives, optional
1/2 cup diced tomatoes, seeds removed to keep it low moisture
1 jalapeno, seeded and diced, optional for heat
Optional low carb add ins: 2 cups riced cauliflower (well drained) or 1 cup chopped bell pepper
Directions
- Preheat oven to 375°F and grease a 9×9 inch or similar baking dish with a little olive oil.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef, 1 cup chopped yellow onion and cook, breaking up the meat, until browned and the onion is soft, about 6 to 8 minutes. Stir in 2 cloves minced garlic and cook 30 seconds.
- Sprinkle in 2 tablespoons taco seasoning, stir well so the meat is evenly coated, then remove from heat and let cool a minute.
- In a large bowl beat together 8 ounces softened cream cheese, 1 cup full fat sour cream and 2 lightly beaten eggs until smooth. Mix in 1/2 cup drained sugar free salsa, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Fold the cooked taco meat into the cream cheese mixture along with 1/2 cup chopped green onions, 1/4 cup chopped cilantro if using, 1/2 cup sliced black olives, 1/2 cup diced tomatoes (seeds removed), and diced jalapeno if you want heat.
- If using low carb add ins, fold in either 2 cups well drained riced cauliflower or 1 cup chopped bell pepper now. Make sure the cauliflower is squeezed dry so the casserole doesn't get watery.
- Stir in 1 cup shredded Monterey Jack or mozzarella and 1 cup of the shredded sharp cheddar cheese, reserving 1 cup sharp cheddar for the top.
- Pour the mixture into the prepared baking dish, smooth the top and sprinkle the reserved 1 cup sharp cheddar evenly over the surface.
- Bake at 375°F for about 15 minutes or until the casserole is bubbly and set and the cheese on top is melted and lightly golden.
- Let rest 5 to 10 minutes to firm up, then garnish with extra chopped green onions, cilantro, sliced olives and diced tomatoes. Serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 538kcal
- Fat: 45.5g
- Saturated Fat: 18.7g
- Trans Fat: 0.1g
- Polyunsaturated: 1.9g
- Monounsaturated: 15g
- Cholesterol: 162mg
- Sodium: 512mg
- Potassium: 206mg
- Carbohydrates: 5.1g
- Fiber: 0.3g
- Sugar: 1.3g
- Protein: 26g
- Vitamin A: 1200IU
- Vitamin C: 3mg
- Calcium: 450mg
- Iron: 0.9mg
