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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.
Pat adams says
The darn spell checker got me on last post. I mean thaw first. Then add.
Pat adams says
This was excellent and I’ll make it again. I have leftover heavy cream that I found out I can freeze. If I freeze it in small portions that are required in a recipe, do you know if I have to follow it before I add it or could I just had it straight from the freezer.
Karly says
Hi Pat! I would definitely thaw it first, but I’ve never worked with frozen cream. 🙂
Pat adams says
Well this was most excellent, very tasty. I tried a recipe from another website (it was crockpot chicken with ranch seasoning and cream cheese) and it was puke awful. Every one I’ve tried from this website has been spot on and I will make again. Please do more low carb , Keto recipes.
Karly says
Hi Pat! Glad you enjoyed the recipe! I actually started a second blog that is only low carb recipes, so if you want more of those you’ll want to follow me there. You can find me at thatlowcarblife.com.
Lauren says
Do you think I could make the base and keep in fridge for a day to save time and then add the eggs and bake the following day?
Karly says
I think the eggs will just sit on top of the mixture instead of soaking down in. I would add the eggs right away…it’ll keep in the fridge overnight just fine.
Susanne says
I just made this and…WOW!
It is amazing. Thanks for sharing:)
Yolanda says
I made this and wasn’t too sure of my young adults would like it. Absolute win for the home team. Great recipe and did well for left overs the next day! Thanks so much.
Krista says
I made this tonight and it was a hit!!!
Stephanie says
Can you make this without cream cheese and heavy cream?
Karly says
You should be able to leave out the cream cheese, but you’ll want to swap in milk for the heavy cream.
Carol says
i’ll be honest, I was skeptical. How could a taco casserole be any good without tortillas? I was impressed. This is very good and will be saved to my do again folder!
Karly says
Glad you gave it a try!
Beth says
This is really yummy. I used a can of green chili’s since I had no jalapeño and half and half for the cream but followed every thing else. Definitely on the repeat list.
Fee says
Hi is it salsa sauce you ue
Karly says
I used a chunky salsa in the recipe, if that’s what you mean.
Tiffiny says
What about doing this recipe with shredded chicken?
Karly says
That should work fine!
Julie says
Made this tonight. OMG, so good! Definitely making it again…maybe again this week!
Karly says
Yay! Glad you enjoyed it!
Amber says
Just made this but subbed a few things and thought I would share. Instead of meat I used riced cauliflower, and instead of salsa I used a can of rotel with Chile’s. We aren’t meat eaters and follow a keto diet so I am always looking for ways to make alternative foods. It’s in the oven now so we shall see how it turns out.
molly hershberger says
whoops! disregard earlier comment please; my laptop screen scrolled down too quickly and I missed the taco recipe altogether 🙁
Karly says
Glad you found it! 🙂