There’s something magical about a dish that checks all the boxes: comforting, crave-worthy, quick to make, and easy on the carbs. That’s exactly what you get with this Cheesy Low-Carb Taco Casserole! Imagine all those classic Tex-Mex taco flavors you love, layered into a creamy, bubbly, golden casserole that’s perfect for weeknights, meal prep, or sharing with friends. It’s hearty, satisfying, and absolutely loaded with cheesy goodness, making it the kind of dish you’ll want to add to your regular dinner rotation.
Ingredients You’ll Need
Every ingredient in this Cheesy Low-Carb Taco Casserole is carefully chosen to bring big flavor, rich texture, and vibrant color to your table. Together, they make for a dish that’s so much more than the sum of its parts. Here’s what you’ll need and why each one matters:
- Olive oil: Adds a subtle richness and helps brown the beef beautifully.
- Ground beef: The savory, meaty base of our casserole; feel free to swap in turkey or chicken for a lighter take.
- Onion: Brings sweetness and depth to the filling; finely chopped for even flavor.
- Garlic: Adds an aromatic punch that’s essential in Tex-Mex cooking.
- Taco seasoning: The spice blend that gives the dish its signature flavor; use your favorite mix or homemade.
- Salt and black pepper: Simple, but they balance and boost all the other flavors.
- Diced tomatoes with green chilies: These bring juicy brightness and a gentle kick to the casserole.
- Cream cheese: The secret weapon for creamy, luscious texture and a tangy note.
- Sour cream: Adds creaminess and a slight tang that pairs perfectly with the spices.
- Shredded cheddar cheese: Melts into a gooey, golden topping with sharp, classic flavor.
- Shredded Monterey Jack cheese: Ultra-melty and mild, it blends with the cheddar for an irresistible cheese pull.
- Green onions or cilantro (optional): A fresh, colorful garnish that brightens each bite.
How to Make Cheesy Low-Carb Taco Casserole
Step 1: Prep the Oven and Dish
Start by preheating your oven to 375°F. While it heats, lightly grease an 8×8 or 9×9-inch baking dish with a little olive oil or nonstick spray. This step keeps cleanup easy and your casserole from sticking, so don’t skip it!
Step 2: Brown the Beef
In a large skillet over medium heat, add the olive oil and ground beef. Cook the beef, breaking it up with a spatula or wooden spoon, until it’s browned and no longer pink. This is where the meaty flavor starts to build, so let it get a little color for extra depth.
Step 3: Sauté the Aromatics
Add the chopped onion and minced garlic right into the skillet with your beef. Sauté for another 2 to 3 minutes, just until the onion softens and the garlic becomes fragrant. The kitchen will start to smell amazing!
Step 4: Season It Up
Sprinkle in the taco seasoning, salt, and black pepper. Stir well so every bite of beef is infused with those warm, spicy, Tex-Mex flavors. This step is quick but makes a huge difference in the final taste of your Cheesy Low-Carb Taco Casserole.
Step 5: Make It Creamy
Lower the heat to keep things from sticking, then stir in the drained tomatoes with green chilies, cubes of cream cheese, and sour cream. Keep stirring gently until the cream cheese is fully melted and the mixture turns rich and creamy. This is where the magic happens—it’ll look (and taste) irresistible already!
Step 6: Assemble the Casserole
Spoon the beef mixture into your prepared baking dish, spreading it out into an even layer. Top with the shredded cheddar and Monterey Jack cheeses, sprinkling generously so every inch is covered. This cheesy blanket is what turns the casserole into pure comfort food.
Step 7: Bake to Perfection
Slide the dish into your preheated oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the cheese is melty, bubbly, and just starting to turn golden on top. Let it cool for a few minutes before you dig in—this helps everything set up for perfect slices.
How to Serve Cheesy Low-Carb Taco Casserole
Garnishes
Give your Cheesy Low-Carb Taco Casserole a finishing touch with a sprinkle of fresh green onions or chopped cilantro. These garnishes add a pop of color and a fresh, herby note that brightens up each forkful.
Side Dishes
Keep things low-carb by serving this casserole with crisp lettuce wraps, a big green salad, or fluffy cauliflower rice. If you’re not counting carbs, you can also offer up some crunchy tortilla chips or a side of rice and beans for a Tex-Mex feast.
Creative Ways to Present
Turn your Cheesy Low-Carb Taco Casserole into a DIY taco bar! Serve scoops of casserole in bowls and let everyone pile on their favorite toppings—think diced avocado, sliced jalapeños, a dollop of extra sour cream, or even a squeeze of lime. It’s a fun, interactive meal for family dinners or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store the cooled casserole in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they mingle, making this a fantastic meal prep option for busy weeks.
Freezing
This casserole freezes beautifully. Simply let it cool completely, then wrap the dish tightly in foil and plastic wrap, or transfer portions to freezer-safe containers. It’ll keep well for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To revive your Cheesy Low-Carb Taco Casserole, pop individual servings in the microwave for a couple of minutes, or reheat larger portions in the oven at 350°F until hot and bubbly. If it looks a little dry, add a spoonful of sour cream or a sprinkle of cheese before reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are both great options if you prefer leaner protein or just want to change things up. The casserole will still be packed with flavor and just as satisfying.
Is Cheesy Low-Carb Taco Casserole good for meal prep?
Yes, it’s fantastic for meal prep! You can make it in advance, portion it out for lunches or dinners, and it reheats beautifully throughout the week. It’s a lifesaver for busy days when you want something homemade and hearty.
How can I make it even spicier?
If you love a little heat, try adding chopped jalapeños, a dash of hot sauce, or even a pinch of cayenne to the beef mixture. You can also use a spicier taco seasoning to kick things up a notch.
Can I make Cheesy Low-Carb Taco Casserole dairy-free?
With a few swaps, you can! Use your favorite dairy-free cream cheese, sour cream, and shredded cheese alternatives. The texture will be a bit different, but the Tex-Mex flavors will still shine through.
What are some fun topping ideas?
Get creative with toppings! Try diced avocado, sliced olives, pickled red onions, shredded lettuce, or a squeeze of fresh lime. These extras add color, crunch, and lots of personality to your casserole.
Final Thoughts
I can’t wait for you to dig into this Cheesy Low-Carb Taco Casserole! It’s the kind of dish that brings everyone to the table and leaves them asking for seconds. Whether you’re new to low-carb cooking or just looking for a new family favorite, this casserole is sure to win you over. Give it a try, make it your own, and enjoy every cheesy, flavor-packed bite!
Print
Cheesy Low-Carb Taco Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Cheesy Low-Carb Taco Casserole is a delicious and satisfying Tex-Mex dish perfect for a low-carb or keto-friendly dinner. It features seasoned ground beef combined with creamy cheeses and diced tomatoes with green chilies, baked until bubbly and golden. Easy to prepare and full of bold flavors, this casserole is ideal for a comforting meal that fits a gluten-free and low-carb lifestyle.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 4 oz cream cheese, cubed and softened
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnish (Optional)
- Chopped green onions or cilantro
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8 or 9×9-inch baking dish to prevent sticking.
- Cook Ground Beef: In a large skillet over medium heat, warm the olive oil. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks to ensure even browning.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until the onion softens and garlic is fragrant.
- Season the Mixture: Stir in the taco seasoning, salt, and black pepper thoroughly so that the beef mixture is well coated with the spices.
- Add Creamy Ingredients: Reduce heat to low. Add the drained diced tomatoes with green chilies, cubed cream cheese, and sour cream to the skillet. Stir continuously until the cream cheese completely melts, creating a creamy, combined mixture.
- Transfer to Baking Dish: Spoon the beef and cheese mixture evenly into the prepared baking dish, spreading it out smoothly.
- Add Cheese Topping: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the beef mixture.
- Bake the Casserole: Place the baking dish uncovered in the preheated oven and bake for 20–25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Cool and Garnish: Remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped green onions or cilantro if desired for added freshness and color.
Notes
- To keep the dish extra low-carb, serve with lettuce wraps or over cauliflower rice instead of tortillas or grains.
- You can substitute ground turkey or chicken for the ground beef for a lighter option.
- For added flavor and heat, consider adding sliced jalapeños or olives to the mixture before baking.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 460
- Sugar: 4g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
