Keto Taco Casserole
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My keto taco casserole has all the Mexican flavors you love- slightly spicy, extra cheesy, and super comforting, you won’t miss the carbs! 5 ingredients, minimal prep, and perfect for an EASY and fast dinner!
Craving Mexican food on a keto diet? If you haven’t tried my keto enchiladas or keto taco soup yet, start here: this keto taco casserole is everything I love about comfort food.
Mexican flavors have been my weakness since childhood. When I switched to a low carb lifestyle, I made it my mission to recreate those bold, cozy flavors: minus the carbs. This casserole comes together with just five main ingredients and minimal prep, yet it tastes like something slow-cooked all day.
Most keto versions skip tortillas, but I stay true to the classic by layering it with my homemade keto tortillas. They hold up beautifully and make it taste that much more authentic. The best part? It’s completely family-friendly! My non-keto partner and family use regular tortillas, my little niece and nephews love scooping it up with chips, and no one ever guesses it’s low carb.
Key Ingredients
If you’ve prepped some of my homemade taco meat, this dish is a breeze; if you haven’t, it’s just as easy to make from scratch. Here are some notes included- the complete list with measurements is in the recipe card.
- Ground beef mixture: A simple mix of lean ground beef sauteed in olive oil with keto taco seasoning. I like to make my own because most store-bought blends contain hidden sugars and/or thickeners.
- Keto salsa: A must for any good taco casserole!
- Keto tortillas: The secret ingredient. While some specialty stores DO sell low-carb tortillas, you can easily make your own. I did test this with some store-bought brands, and I like Mission Carb Balance and Siesta Foods’ low-carb tortillas.
- Shredded cheese: Use a Mexican cheese blend, or a mix of tasty and Colby Jack cheeses.
How to make keto taco casserole
Step 1- Assemble. Place half the tortillas into the base of a casserole dish.
Step 2- Make beef filling. Add oil to a skillet and, once hot, add the beef. Break it apart and cook until no longer brown. Add the taco seasoning and water, and let everything simmer. Stir through the salsa.
Step 3- Assemble. Add half the seasoned beef mixture and half the shredded cheese to the casserole dish. Add the remaining tortillas and beef, then top with the remaining cheese.
Step 4- Bake. Cover with foil and bake for 15-20 minutes, until the cheese melts and is bubbly.
Mexican casserole variations
- Make it spicy. Add some cayenne pepper or red pepper flakes into the ground beef mixture for an extra spicy kick.
- Switch up the protein. For a chicken taco casserole, use shredded chicken breast or ground chicken. Ground turkey will also work very well.
- Make it saucy. Instead of adding water to the meat mixture, add the same amount of tomato sauce or even pomodoro sauce (Italian tomato sauce). Yes, I know it’s a mix of cultures, but my partner loves it.
- Add more vegetables. I sometimes add sliced bell peppers, or if I want to add some bulk, some cauliflower rice.
- Dress it up with toppings. I love adding a generous serving of sour cream, sliced avocado, and diced tomatoes on top.
Storage instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place portions of the casserole in an airtight container and freeze for up to 6 months.
- Reheating: Microwave the casserole in 30-second increments until warm, or heat in a preheated oven.
Frequently asked questions
Yes! You can assemble the casserole up to 24 hours in advance. Cover the prepared casserole and refrigerate. When you are ready to bake, I recommend bringing it to room temperature first, then baking it as instructed.
Yes, and it will be a little like a taco lasagna. However, I do recommend serving it over cauliflower rice or with some toasted keto bread, as it’s pretty rich on its own.
When made as is, you shouldn’t have any issues with the casserole turning watery. However, if you notice liquid pooling at the base of the skillet after adding the salsa, I do recommend removing a few tablespoons before assembling.
What to serve with a taco casserole
- Keto tortilla chips
- Keto guacamole
- Keto crackers (so good for dipping)
- Cheese sauce
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Taco Casserole
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 1/4 tablespoons keto taco seasoning
- 2/3 cup water * See notes
- 2 3/4 cups salsa
- 6 keto tortillas cut in half
- 3 cups shredded cheese I used a Mexican cheese blend
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set it aside.
- In a non-stick pan, add the olive oil. Once hot, add the ground beef and cook until no longer brown. Remove excess liquid. Add the taco seasoning and water, and let it simmer for 5 minutes, until thick. Stir through the salsa.
- Lay half the sliced tortillas into the bottom of the baking dish. Top with half the beef mixture and half the shredded Mexican cheese. Add the remaining sliced tortillas, followed by the beef, then the remaining cheese.
- Cover the baking dish with tin foil and bake for 15-20 minutes, until the cheese has melted.
- Remove the casserole from the oven and let it for five minutes, before serving.
Notes
- Water amount: This is the minimum amount. If your mixture is too thick, you can add a little extra.
- Leftovers: Keep in the fridge for up to one week or the freezer for up to 6 months.
Nutrition
Originally published October 2021
I use almost the same ingredients, layering with keto tortillas….its a hearty dish I pre bake for camp.
Very good taco recipe. I didnt try taco before.
This taco casserole was so easy, quick and delicious! My husband and I really appreciate the variety of recipes that are Keto/Low carb due to dietary restrictions and we can have variety this way! Thank you so much!
This is great. I didn’t have original salsa so I used Herdez Guacamole salsa. It was delicious! After it was done baking, I topped it with a few tomatoes, lettuce and sour cream.
Love this! It is our favorite keto taco casserole. Easy to make ahead and cook later, and the reheated leftovers are equally good. Thanks for a great site of easy and delicious keto-friendly recipes!
This was excellent! I took the time to make the keto tortillas from scratch including a special trip to find psyllium husks. It was time consuming and as I was doing it I was thinking ‘never again!’ but then I made the keto taco casserole and it was so good and the homemade tortillas gave it a nice nutty flavor and some structure. It was really good topped with tomatoes, shredded lettuce, sour cream and black olives. Next time I’d add onions to the taco meat. (I froze the remaining tortillas so there can be a next time!)
This casserole is PERFECTION! I made it last night and am currently eating the leftovers (what was left anyway!) for lunch. My husband and I both LOVED it. Not many ingredients but SOOO much flavor!!! Will absolutely make this again. I have already shared this with many of my keto-loving friends!