I developed my Cheesy Mexican Taco Casserole (low Carb), a cheesy keto taco casserole that takes just 10 minutes to prepare and 15 minutes to cook, low-carb and gluten-free, and built around a clever shortcut that makes weeknight dinners simple.
I stumbled onto The Best Cheesy Keto Taco Casserole when I needed dinner fast and wanted real flavor not bland diet food. It’s messy, melty, and built around familiar favorites like ground beef and sharp cheddar, but it somehow tastes way more special than the sum of its parts.
I cant stop thinking about the crisp edges and gooey center, and honestly it fooled a few non keto friends. If you browse Keto Casserole ideas or Low Carb Dinner Recipes, give this one a shot — you might find yourself hiding leftovers in the back of the fridge.
Ingredients
- Ground beef: big protein source, fills you up, higher fat so it’s rich, not light.
- Cream cheese: gives creamy texture, lots of fat, low carbs, makes things richer.
- Sharp cheddar: tangy cheese, adds salty bite, calcium, fat and melty goodness.
- Monterey Jack: mild, melts great, balances cheddar, smooth mouthfeel and extra fat.
- Diced tomatoes with green chiles: brings acidity, a little spice, few carbs, bright flavor.
- Taco seasoning: adds cumin chili garlic salt, big flavor punch, watch sodium levels.
- Sour cream: tangy cooling finish, creamy fat, helps balance spice and adds richness.
Ingredient Quantities
- 1 lb ground beef (about 450 g)
- 1 small yellow onion (about 1/2 cup)
- 2 cloves garlic
- 1 tbsp olive oil or avocado oil
- 2 tbsp taco seasoning
- 4 oz cream cheese (about 115 g)
- 1/2 cup sour cream (120 ml)
- 1 cup shredded sharp cheddar (about 100 g)
- 1 cup shredded Monterey Jack or Mexican blend (about 100 g)
- 1 (10 oz) can diced tomatoes with green chiles (eg Rotel)
- 2 tbsp fresh cilantro (optional)
- 2 green onions (optional)
- Salt and freshly ground black pepper to taste
How to Make this
1. Preheat oven to 375 F and lightly grease an 8×8 or similar baking dish with a little of the oil.
2. Heat 1 tbsp oil in a large skillet over medium heat, add the chopped small yellow onion and minced garlic and sauté until the onion is soft and translucent, about 2 minutes.
3. Add 1 lb ground beef to the skillet, break it up and brown until no pink remains, about 4 minutes; stir in 2 tbsp taco seasoning and cook 30 seconds more. If theres a lot of grease you can drain most of it but leave a little for flavor.
4. Reduce heat to low and add 4 oz cream cheese, 1/2 cup sour cream and the entire 10 oz can diced tomatoes with green chiles; stir until the cream cheese melts and everything is smooth and combined.
5. Stir in about half of the shredded cheeses (1/2 cup sharp cheddar and 1/2 cup Monterey Jack or Mexican blend) so the mixture is cheesy and creamy; taste and add salt and freshly ground black pepper as needed.
6. Spoon the beef mixture into the prepared baking dish and spread evenly, then sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack evenly over the top.
7. Bake for 12 to 15 minutes, until the casserole is bubbly and the cheese is melted; if you want the top browned, pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
8. Let rest for 5 minutes, then sprinkle with 2 tbsp chopped fresh cilantro and sliced green onions, slice and serve hot.
Equipment Needed
1. 8 by 8 inch baking dish or similar, lightly oiled
2. Large skillet or frying pan
3. Wooden spoon or heatproof spatula for stirring
4. Chef knife for chopping the onion and slicing green onions
5. Cutting board
6. Measuring cups and measuring spoons
7. Can opener
8. Mixing bowl and rubber spatula for combining cheeses and creams
9. Oven mitts or potholders and a baking sheet for popping under the broiler
FAQ
The Best Cheesy Keto Taco Casserole Recipe Substitutions and Variations
- Ground beef: swap for ground pork (richer, more fat), or ground turkey or chicken if you want it leaner — just add a tablespoon of oil or a strip of bacon so it wont be dry, or use crumbled plant-based ground for a vegetarian option (may need to drain extra moisture).
- Cream cheese: mascarpone is the closest match, full-fat ricotta works in a pinch though it can be a bit grainy, or melt extra sharp cheddar with a splash of heavy cream to make a creamy binder if you dont have cream cheese.
- Sour cream: use full-fat Greek yogurt or crème fraîche for similar tang and texture, or thin extra cream cheese with a little heavy cream to mimic sour cream.
- Diced tomatoes with green chiles (Rotel): use canned diced tomatoes plus a can of chopped green chiles, swap in fire-roasted diced tomatoes for smokier flavor, or use a chunky salsa (mild or hot) instead if you want more seasoning.
Pro Tips
1) Dont crowd the pan when browning the meat. If you pile it in it just steams and you lose that brown crust that gives flavor. Let it sit a minute between stirs so it can sear, and taste for salt before adding more since taco seasoning can already be salty.
2) Drain most of the grease but leave a little behind, about a tablespoon, it adds flavor. Scoop it out with a heatproof measuring cup or blot with paper towel, and whatever you do dont dump hot grease down the sink.
3) Soften the cream cheese first, cut it into cubes or microwave 10 to 15 seconds so it melts into the sauce without lumps. Also shred your own cheese from a block if you can, pre shredded stuff has anti caking bits and wont melt as smooth.
4) Let the casserole rest longer than you think, like 8 to 10 minutes, it firms up and you get cleaner slices. If you want a browned top, broil for only a minute or two and watch it the whole time. Finish with a squeeze of lime or extra cilantro right before serving to brighten it up.
The Best Cheesy Keto Taco Casserole Recipe
I developed my Cheesy Mexican Taco Casserole (low Carb), a cheesy keto taco casserole that takes just 10 minutes to prepare and 15 minutes to cook, low-carb and gluten-free, and built around a clever shortcut that makes weeknight dinners simple.
4
servings
696
kcal
Equipment: 1. 8 by 8 inch baking dish or similar, lightly oiled
2. Large skillet or frying pan
3. Wooden spoon or heatproof spatula for stirring
4. Chef knife for chopping the onion and slicing green onions
5. Cutting board
6. Measuring cups and measuring spoons
7. Can opener
8. Mixing bowl and rubber spatula for combining cheeses and creams
9. Oven mitts or potholders and a baking sheet for popping under the broiler
Ingredients
1 lb ground beef (about 450 g)
1 small yellow onion (about 1/2 cup)
2 cloves garlic
1 tbsp olive oil or avocado oil
2 tbsp taco seasoning
4 oz cream cheese (about 115 g)
1/2 cup sour cream (120 ml)
1 cup shredded sharp cheddar (about 100 g)
1 cup shredded Monterey Jack or Mexican blend (about 100 g)
1 (10 oz) can diced tomatoes with green chiles (eg Rotel)
2 tbsp fresh cilantro (optional)
2 green onions (optional)
Salt and freshly ground black pepper to taste
Directions
- Preheat oven to 375 F and lightly grease an 8×8 or similar baking dish with a little of the oil.
- Heat 1 tbsp oil in a large skillet over medium heat, add the chopped small yellow onion and minced garlic and sauté until the onion is soft and translucent, about 2 minutes.
- Add 1 lb ground beef to the skillet, break it up and brown until no pink remains, about 4 minutes; stir in 2 tbsp taco seasoning and cook 30 seconds more. If theres a lot of grease you can drain most of it but leave a little for flavor.
- Reduce heat to low and add 4 oz cream cheese, 1/2 cup sour cream and the entire 10 oz can diced tomatoes with green chiles; stir until the cream cheese melts and everything is smooth and combined.
- Stir in about half of the shredded cheeses (1/2 cup sharp cheddar and 1/2 cup Monterey Jack or Mexican blend) so the mixture is cheesy and creamy; taste and add salt and freshly ground black pepper as needed.
- Spoon the beef mixture into the prepared baking dish and spread evenly, then sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack evenly over the top.
- Bake for 12 to 15 minutes, until the casserole is bubbly and the cheese is melted; if you want the top browned, pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
- Let rest for 5 minutes, then sprinkle with 2 tbsp chopped fresh cilantro and sliced green onions, slice and serve hot.
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: 325g
- Total number of serves: 4
- Calories: 696kcal
- Fat: 56.4g
- Saturated Fat: 29g
- Trans Fat: 0.4g
- Polyunsaturated: 5g
- Monounsaturated: 20g
- Cholesterol: 179mg
- Sodium: 867mg
- Potassium: 623mg
- Carbohydrates: 6.5g
- Fiber: 0.9g
- Sugar: 2g
- Protein: 45g
- Vitamin A: 650IU
- Vitamin C: 5mg
- Calcium: 424mg
- Iron: 3.3mg
