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Low carb Mexican food in the form of a taco casserole! My whole family loves this tasty twist on taco night!
Okay, friends. I’m here today with something delicious.
I’ve been doing low carb here and there for awhile now and it’s such a great way of eating. I’m always full, satisfied, and I lose weight!
But, I inevitably switch back to all carbs all the time, because…life. And donuts.
Nobody can resist donuts. Nobody.
Anyway, one thing that really helps me stick to the diet for a decent amount of time is to have access to my favorite foods – like low carb casseroles and low carb Mexican food. This Mexican ground beef casserole is one of those things that keeps me happy.
I just whipped up some taco meat, added in some cream cheese for extra goodness, and topped it off with eggs.
I know the eggs sound weird, but this doesn’t taste egg-y at all and it binds everything together into a low carb casserole.
Anyway, if you remember my low carb cheeseburger casserole, you’re going to recognize the inspiration behind this recipe.
This recipe is pretty similar, but it’s full of Mexican flavors!
Because who doesn’t want things that are full of Mexican flavor?
This is a bit higher in carbs than the cheeseburger casserole version, because taco seasoning and spices are full of carbs. So rude of them, right?
You can reduce the seasoning a bit to your taste if you’d like to reduce carbs, but at just 5 net carbs per serving, I think this is just fine!
Besides, you’ll really be satisfied with just the one serving, because this is so full of eggs, beef, and cheese. Super hearty and filling!
You should also check out my buffalo chicken casserole. It’s low carb and is another twist on this recipe. Seriously good stuff!
Full nutrition information is posted below the recipe card! Hope you guys enjoy!
Low Carb Taco Casserole
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 jalapeno, minced
- 1 packet taco seasoning (or homemade)
- 1/4 cup water
- 2 ounces cream cheese
- 1/4 cup salsa
- 4 eggs
- 1 tablespoon hot sauce
- 1/4 cup heavy whipping cream
- 1/2 cup grated cheddar
- 1/2 cup grated pepperjack cheese
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
- Brown the ground beef in a large skillet over medium heat.
- Add the onion and jalapeno to the beef and cook until onion is translucent. Drain any grease.
- Stir in the taco seasoning and water and cook for 5 minutes.
- Add the cream cheese and salsa and stir to combine.
- Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
- Pour the meat mixture into the prepared baking dish and top with the egg mixture.
- Sprinkle with cheese and bake for 30 minutes or until eggs are set.
- Cool 5 minutes before cutting and serving.
Kelley Zehender says
I make my own taco seasoning to avoid the added carbs in the store bought ones. Definitely going to try this, looks yummy!
Karly says
Great idea! Homemade is usually tastier anyway. 🙂
Ron Gatts says
Tastes great for breakfast, lunch and dinner!
Becky says
1226 sodium That’s a killer.. Love that it is low carb, but the sodium is the KILLER. My father has congestive heart failure and he is a dieabetic. It is very, very hard to cook low sodium and low carb. I will try this recipe and just use no salt added taco seasoning.. We as people use WAY TO MUCH SALT….
Jama says
Your own taco seasoning makes the difference!
Robin says
What is the purpose of the eggs? I used a little cayenne pepper since I didn’t have any hot sauce an I forgot the heavy cream so we’ll see how it turns out. Probably too hot for my family now.
Karly says
It hold everything together. This is basically a quiche that’s reallllllly light on eggs. 🙂 Hope it turned out for you without the cream.
Michelle says
Please share how it turned out. My husband is lactose intolerant and I was wondering if it was necessary to use the heavy cream or if an alternative can be used, such as almond milk
Gabrielle says
Just made this…easy to make, delicious, and bursting with flavor! Thanks for the recipe!
Reagan says
Currently making right now! Love the idea of a low-carb casserole. We aren’t on a low-carb diet in our home, but finder lighter meals sure is better for our figures 😉 because of this, I did add some black beans and green pepper to get even more “fill” out of this. I thought about adding some cauliflower rice, as well, but didn’t think it was necessary. So excited to try! I’m very interested to see how the eggs turn out. Thank you!
Adara says
Does this have an eggy taste? My husband refuses to eat food if he can taste the egg….
Karly says
I don’t find it eggy at all.
Cheryl O says
I made this for a co-worker who absolutely hates eggs. She loved it and wants me to make some more. She could not taste the egg.
Glenna says
This was very tasty and easy to prepare. I did leave out the jalapeño as I had none. Thanks so much for sharing.
sharon mcgrath says
a friend shared this recipe. looks delicious! will definitely give it a try!
trish says
Look at that cheese topping – definitely my kind of food! This being low-carb is just a bonus. 🙂 Pinned!
Stephanie says
Has anyone tried freezing this? I’ve frozen scrambled eggs before, but I’m curious!
Brandy says
This looks delicious. Is it spicy with the hot sauce?
Karly says
Not at all!
Muna Kenny says
Looks amazing! I’d love to have some for dinner and it being a low carb is for sure a plus. 🙂
Lily says
I can’t believe this is low carb! It looks incredible and so delicious. My family loves tacos, so this casserole is definitely going to be a favourite.
Sabine @ Also The Crumbs Please says
I’m going to fly to California in June….thanks for this great low carb recipe which helps me to get in shape again 🙂 LOVE it!