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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.
molly hershberger says
where is the taco casserole recipe? I am only seeing the buffalo chicken recipe on this page.
Tara says
How much is a serving size?
Karly says
1/6th of the casserole.
TASHIA CARTWRIGHT says
HOW MANY OZ IS THIS? HOW CAN I CONVERT THIS?
Karly says
I’m not sure what you’re asking.
Charla says
Very good. Thanks. This ones a keeper!
Michelle says
My husband and I recently started eating low carb and its difficult since he doesnt like a lot of vegetables and he loves his tacos. I made this for the first time last week and I’m making it again tonight because both us and our toddler absolutely loved it! I also have to note how impressed I am with the serving size. Very filling!
Karly says
So glad you all enjoyed it!
Rose says
How much of the home made taco seasoning would you suggest be used?
Karly says
You’ll want to use enough to season a pound of ground beef. It will depend on the recipe you follow.
Pat says
Very easy to make and delicious.
Leslie says
Do I have to use the egg mixture?
Karly says
Yes. If you don’t, you’re just going to have a pile of taco meat.
Rhonda Dinn says
This is one of our favs! We have it at least once a week with short cream and guacamole on top! DELISH!!!!
Bambi says
I have only started keto diet a couple weeks ago but i love casseroles i gotta try all of these even my kids and husband will like.
Nicole McClellan says
Did I miss the homemade taco seasoning recipe?
Karly says
There wasn’t one included in the post. Just mentioning that you could use homemade or a store bought packet.
Beth R. says
This was very good! We will put it in our regular rotation!
Heather says
I made this tonight and it was phenomenal!!!! My hubs and I loved loved loved it!!!
Karly says
So glad you guys enjoyed it!
Kevin says
Hey so I loved the buffalo chicken recipe, can’t wait to make this. But – I’d love to make both of them in a 9×16 rather than 8×8. Would you recommend just doubling the ingredients?
Thanks so much!
Karly says
Hi Kevin! I think you might mean a 9×13? If so, I would just double the ingredients and watch the bake time. I haven’t tried doubling it myself, but I think it might need a bit more cook time.
Kevin says
Yes! Thank you!!
Jill says
My husband and I just started keto and made this tonight. It turned out sooo good! We served it with a little sour cream and guacamole. 🙂 Thank you for the eggcellent recipe!
Karly says
So glad you enjoyed it!
Trish Harris says
Could I add some cauliflower rice to make this more hearty? Would I need to adjust any other ingredients?
Karly says
I haven’t tried it myself, but I think it would work. I’d be a little concerned that the cauliflower might release a lot of liquid and make the mixture pretty wet, but I think it’s worth trying.
Motelmama says
when using cauliflower rice you need to get the leftovers gone within a few days. For some reason it seems to spoil or turn (like it sours?) after 3-4 days. Freezing may stop that.
Hannah Hutchinson says
Delicious! I make this all the time, thanks for the recipe!
Lori says
Can you substitute milk for the heavy cream ?
Karly says
Yes, for sure. It’ll change the carb count as milk has more carbs than cream, but if you’re not strict keto, it should be fine. 🙂