Keto Taco Casserole

This keto taco casserole has all the delicious Mexican flavors we love, minus the carbs. Made with just 5 ingredients, this easy dinner recipe comes together in minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 220kcal

Author Arman Liew

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.

Video

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