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Low carb taco casserole! Make dinner time easy with this healthy, mouthwatering recipe. It's very keto-friendly with approximately 10.8 net carbs per serving. Plus, you can whip it up in just 30 minutes with nine simple ingredients, the perfect meal for busy weeknights.
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Mix things up next taco Tuesday with this tasty, cheesy dish!
No one will even know they're eating a low carb meal, this casserole is one the whole family can enjoy. And at the same time, it's great when following a keto diet.
Load it up with all of your favorite taco toppings. Sour cream, Lightened-Up Queso, Homemade Baja Sauce, Creamy Poblano Sauce avocado slices, 4 Ingredient Guacamole, diced tomato, black olives and iceberg lettuce are all great options.
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- How To Make Keto Taco Casserole
- More Keto Friendly Recipes
- Easy Keto Taco Casserole Recipe
Ingredients & Substitutions
- Ground beef: I prefer using lean beef and typically purchase 97/3. Substitute ground turkey if desired!
- White onion: yellow will work fine, too.
- Taco seasoning: try making homemade taco seasoning or purchase your favorite brand at the grocery store.
- Water: helps seasonings mix into ground beef.
- Lime juice: fresh is best!
- Black olives & black soy beans: tasty mix ins, try different ones if you like! Black soy beans are very low carb and taste pretty much identical to regular black beans when mixed into casseroles and soups. You can use regular black beans if preferred, but they contain more carbs.
- Shredded cheddar: mix half into your casserole and sprinkle the rest on top.
- Low-carb taco shells: this is my favorite brand! Get them on Amazon or at most local grocery stores (I normally find them by the regular taco shells).
How To Make Keto Taco Casserole
Keep scrolling for complete recipe card and measurements. We’ll start here with a quick overview!
- Start by preheating your oven to 350°F.
- Next, dice onion into small pieces.
- Drain and rinse both black soy beans and olives.
- Brown hamburger in a large skillet over medium heat. (Tip: if you don't have a large skillet, a big pot will also do the trick)!
- Mix onion into ground beef and cook until soft (5-10 minutes).
- Add taco seasonings, lime juice, water, black soy beans, black olives and half of your shredded cheddar cheese to beef and onion mixture. Stir until well combined.
- Layer tortillas and taco meat filling in an 8x8 baking dish. Top with remaining cheese and bake for 10-15 minutes.
- Allow casserole to cool, then cut into pieces and plate.
- Add desired toppings and enjoy!
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More Keto Friendly Recipes
- Chicken Enchiladas With White Sauce
- Creamy Chicken Taco Soup With Rotel
- One Skillet Chicken Thighs With Creamy Spinach Sauce
- Fettuccine Alfredo With Shrimp & Zucchini Noodles
- Spinach & Blue Cheese Stuffed Chicken Breasts
- Stuffed Peppers With Sausage & Cauliflower Rice
- Turkey Swedish Meatballs
- Refreshing Tequila Soda
- Classic Skinny Margaritas
Easy Keto Taco Casserole Recipe
Lean ground beef mixed with onion, taco seasonings, olives, black soy beans and cheese. Layer in a casserole dish with low-carb tortillas, top with more shredded cheddar and bake. This quick, easy dinner will quickly become a family favorite!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: 30 Minute Dinner, Easy Low Carb Casserole, Keto Casserole, Keto Ground Beef Casserole Recipe, Low Carb Taco Casserole Recipe, Mexican Casserole, Mexican Ground Beef Casserole
Servings: 6
Calories: 394kcal
Author: Stacey Adams
Equipment
8 x 8" baking dish
Large skillet
Ingredients
- 1 lb. ground beef *93/7
- ⅓ small white onion *diced
- ½ cup taco seasoning *see note below
- ½ cup water
- 1 small lime *juiced
- 2 cups shredded cheddar cheese *divided
- 1 2.25oz can black olives *drain and rinse
- 1 15oz can black soy beans *drain and rinse *see note below
- 15 low carb taco shells *see note below
Optional toppings:
- diced tomato, pico de gallo salsa, chopped green onions, sliced jalapeno peppers, sour cream, avocado slices, guacamole, lettuce, red onion, baja sauce.
Recipe notes:
Taco seasoning: make your own taco seasoning or use your favorite store bought brand! I prefer a mild seasoning mix, but if you like it spicy - go for a hot blend! You can also add red pepper flakes to heat things up.
Black soy beans: sub regular black beans if preferred, but keep in mind that they have a higher carb count. Black soy beans taste pretty much identical to regular black beans in soups and casseroles. They are typically easier to find in health foods stores like Natural Grocer or Whole Foods. You can also buy them on Amazon!
Low carb taco shells: I like to buy this brand of taco shells. You can get them on Amazon or at the store (I normally find them right beside the regular taco shells)!
Instructions
Preheat oven to 350°F.
Dice onion into small pieces. Drain and rinse both black soy beans and olives. (*Note: canned black soybeans will most likely come in a jelly like substance - this is normal and is the product of soybeans soaking in water).
Brown ground beef on the stovetop over medium heat. Use a large skillet so you have plenty of room for additional ingredients (a large pot will also work if you don't have a big skillet).
Mix onion into the meat and cook the two together until onion softens (5-10 minutes).
Add taco seasonings, water, lime juice, half of your shredded cheese, black soy beans and olives to the skillet (reserve a handful of olives to sprinkle on top if desired). Mix everything together.
Remove skillet from the heat.
Create three layers of low carb taco shells and ground beef mixture in an 8 x 8 casserole dish, starting with shells and ending with taco filling. Top with remaining cheese and black olives (if you reserved some from step 5).
Bake for 10-15 minutes until cheese is melted. Allow to cool!
Cut into squares and plate. Add desired toppings and enjoy.
Storing leftovers:
Leftovers are perfect for meal prep and make great, easy lunches! Simply cut cooled taco casserole into pieces and refrigerate in an airtight, food-storage container for up to 3-4 days.
Nutrition
Serving: 1/6th of recipe *does not include toppings. All values are approximate. Net carbs = approximately 10.8 per serving. | Calories: 394kcal | Carbohydrates: 28.5g | Protein: 36.5g | Fat: 19.8g | Fiber: 17.7g | Sugar: 2.9g
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Reader Interactions
Comments
Mary Evans says
This is what I will be making next week. This meets all the demands for a low carb Mexican casserole. It looks so delicious. Thanks for posting.
Reply
stacey_olson says
Thank you, Mary! I hope you love it as much as we do! <3
Reply
frances lancaster says
are these soft shell or crispy/hard shell
We make tacos frequently..flip the shells while heating in a pan...so they are crispy when we fill them with ingredients. This will not necessarily be a Keto dish, but I want to try as a casserole.
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Kim says
My family loves anything Mexican! Definitely will have to try this one. Sharing your link this weekend on my Mitten Moments!
Reply
Connie says
I'm in the process of making this. The recipe I printed off yesterday from your site is the same except it called for 2 pounds of hamburger!! I am confused how much I should use.
Reply
Stacey says
Hi, Connie. That’s so strange! I don’t know why the printed recipe is differing from the online version. Go ahead and use just 1 lb as it says online. I’m sorry about that!
Reply
5 from 3 votes (3 ratings without comment)
