Description
This delicious low carb taco casserole is the perfect easy keto dinner option. Featuring seasoned ground beef baked with an egg and cheese custard, this casserole is hearty, flavorful, and topped with classic taco fixings like avocado and sour cream. Ready in under 45 minutes, it’s a family-friendly meal that combines the favorite flavors of tacos into a comforting baked dish ideal for low carb and keto diets.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 4 large eggs
- ¼ cup heavy cream
- 1½ cups shredded cheddar cheese
- Salt and pepper, to taste
Optional Toppings
- Diced tomatoes
- Shredded lettuce
- Sliced avocado
- Sour cream
- Jalapeños
- Salsa
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a medium casserole dish to prevent sticking.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking the meat apart as it cooks. Once browned, drain any excess fat from the skillet.
- Season Meat: Add the taco seasoning to the browned beef. If using a dry seasoning blend, add a splash of water to help the flavors blend. Simmer for 2–3 minutes to let the seasoning infuse thoroughly.
- Prepare Egg Mixture: In a medium mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and smooth.
- Assemble Casserole: Spread the seasoned ground beef evenly in the greased casserole dish. Pour the egg and cream mixture evenly over the meat, then gently shake the dish to ensure the egg mixture distributes evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the eggs are set and the cheese is melted, bubbly, and lightly golden on top.
- Rest & Serve: Let the casserole rest for 5–10 minutes after baking to allow it to set further. Top with your favorite taco toppings such as diced tomatoes, shredded lettuce, sliced avocado, sour cream, jalapeños, and salsa before serving.
Notes
- Make sure to drain excess fat from the beef to keep the casserole from being greasy.
- If you prefer a spicier dish, add jalapeños directly into the casserole before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole freezes well – freeze portions in airtight containers and thaw overnight before reheating.
- Use full-fat heavy cream for best texture and flavor in the egg custard.
