This post may contain affiliate links. Read disclosure policy
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.
Marti says
Can leftovers be frozen?
I’m super excited about making this but I live alone and would need to be able to freeze some.
Thanks!
Karly says
I haven’t tried freezing this myself, but I think it would work fine. 🙂
Chelle says
Made this tonight & it is amazing!!! I was skeptical about the eggs…but it is really good!! Thanks for sharing this!
Karly says
Glad to hear that!
Htabell says
Delish! This is one of my favorite recipes!
Shawna landis says
We loved this. Couldn’t have enough. Rate 10
Karly says
Thanks Shawna!
Christie says
Made this tonight for dinner. It was delicious!!!!
Karly says
Glad to hear that! Thanks, Christie!
Kristin says
Could i sub sour cream for the heavy cream? Im out of heavy cream. ?
Karly says
I haven’t tried it, but I think it’d be fine. You might need to add a little water to thin it out.
Veronica says
Thanks Karly! I can’t wait to try it.
Veronica says
How do to think think would hold up in the fridge for a few days (to take as leftovers?) especially with the eggs? Sorry if it’s a silly question
Karly says
This reheats just fine and should be great in the fridge for a few days.
Natasha says
What if your ground beef is already seasoned with taco seasoning, do I still need to add water? What is the water for?
Karly says
You don’t need to add water if your meat is already seasoned.
Eli says
You mention “Hot Sauce” in some recipes. What kind of sauce do you mean by Hot Sauce” ??
Karly says
In Mexican recipes I generally use Cholula, sriracha in Asian recipes, and Frank’s Red Hot in most other recipes. I don’t think most people have a fridge full of hot sauce though and generally speaking, whatever you like and have on hand will work fine. 🙂
Barbara says
Oh my goodness, my husband has, not only all of those, but also ghost pepper sauce, for when he wants a REALLY big kick!! And we have some mild sauce for my daughter! 🙂
Karly says
Hot sauce lovers unite!! 🙂
Jill Turgeon says
We will make this again! Loved it
Jill Turgeon says
We loved this and will make it again!
Karly says
So glad to hear that!
Donna says
This was a hit with the whole family. I can see a lot of different ways to use just the filling part of this recipe. I doubled the recipe to make more and it was a little eggy for me but I absolutely hate eggs so I might cut the amount I use next time. Definitely putting this in rotation.
Jessica says
Do you think this could be made in the morning and Refrigerated till you are ready to cook at dinner? How much do you think you would adjust the cooking time?
Karly says
I think so, though I haven’t tried it myself. Shouldn’t need to add too much extra time to it at all – maybe 5 minutes?
Terri Fant says
Wow , I made this taco bake tonight and it really tasted so good. I also added mushrooms.
Karly says
Glad you enjoyed!
Kathleen says
Making this tonight (Taco Tuesday!) But I need to double the recipe for my big house and eaters. Think I should do less egg? Maybe 6? I made your cheeseburger casserole and it was a huge hit but they needed more. Hahaha
Karly says
Hi Kathleen! I would keep it at 8 eggs, to keep it more filling. That said, I think it will work fine with 6, too. 🙂
Kathleen says
Thank you! I ended up using the 6 eggs and it was perfect. Everyone loved this (even my 5 year old) and there is none left.
Rhonda says
I just made this with a few tweaks due to my personal taste and knowing how to cook. AWESOME! Thanks for the recipe!