I love cozy, simple dinners and this Low Carb Taco Casserole is one of my go-to meals when I want comfort without the carbs. I write recipes that families can make on weeknights, and this casserole is fast, filling, and full of flavor.
Dad James taught me to brown meat with care, and he always said to watch the pan. I still see him stirring the skillet in my mind when I cook this dish.
Gathering Your Ingredients
- 1 pound ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes (drained)
- 1 cup chopped onions
- 1 cup bell peppers (chopped)
- 2 tablespoons taco seasoning
- 1/2 cup sour cream
- 1 cup lettuce (shredded)
- Taco toppings (such as jalapenos, avocado, or cilantro)
The Tools That Help
I keep the tool list short so you can cook with ease. You will need a good oven-safe casserole dish to hold everything and a large skillet to cook the beef and vegetables. Use a sharp knife and a cutting board for the onions and peppers. A spatula is handy for breaking up the meat as you brown it.
If you like low carb swaps for sides and other meals, try my keto noodles guide for smart swaps that save time and keep your plate light.
A meat thermometer is not required but it gives peace of mind. I use one if I am trying a different meat or if I cook in bulk. A colander helps drain the diced tomatoes and a plate lined with paper towel is good for resting cooked ground beef if you need to remove extra fat.
The Step-by-Step Process
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat until it is fully cooked.
- Drain the fat from the beef.
- Add the chopped onions, bell peppers, and taco seasoning to the beef and cook until the vegetables are soft.
- In a casserole dish, layer half of the beef mixture.
- Add half of the cheese on top of the beef layer.
- Spread the drained diced tomatoes over the cheese.
- Repeat with the remaining beef mixture.
- Top with the remaining cheese.
- Bake for 20 to 25 minutes until the cheese melts and bubbles.
- Remove the casserole from the oven and let it sit a few minutes.
- Serve with shredded lettuce and your favorite taco toppings.
Lighter, Healthier Touches
I want this dish to fit many goals. Use extra lean ground beef or substitute ground turkey to cut fat. You can stir in finely chopped cauliflower or riced cauliflower with the peppers and onions to add bulk without many carbs. A dollop of Greek yogurt works well instead of sour cream for a protein boost.
If you like low carb pasta swaps with similar texture ideas, I also point readers to low carb pasta options for other ways to lower carbs in meals you love.
Skip the cheese on top for a lighter bake and add a small amount of cheese when serving. Fresh herbs like cilantro add bright flavor without carbs. I often add sliced avocado for healthy fat and a creamy bite. Keep the taco seasoning to one standard packet or two tablespoons and taste as you go to avoid extra sodium.
Perfect Pairings
This casserole tastes great with a side salad or a simple slaw. I like a crunchy cabbage slaw with lime and a pinch of salt. Roasted vegetables such as asparagus or Brussels sprouts make a nice plate that feels full and balanced.
For a warm side, try oven roasted zucchini with a little olive oil and garlic. If you want more protein, a small serving of black beans works if your carb count allows. For drinks, a cold sparkling water with lime or a light beer pairs well.
Common Stumbles to Avoid
One common mistake is overcooking the vegetables until they lose texture. Cook the onions and peppers until soft but not mushy. Another issue is a watery casserole if you skip draining the diced tomatoes. Drain them well and pat lightly if needed.
Do not crowd your skillet when browning the meat. If you crowd it, the meat will steam and it will not brown nicely. Keep an eye on salt. Taco seasoning can be salty. I add half, taste, and then adjust.
If your casserole is not hot in the center after baking, let it rest out of the oven for five minutes. The internal heat will finish cooking and the layers settle, so your slices hold together better.
Storing Your Creation
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F for 10 to 15 minutes for an even warm slice, or microwave in a plate-safe dish for one to two minutes depending on your microwave strength.
You can freeze the casserole in portions for up to three months. Wrap slices in foil and place them in a freezer bag. Thaw overnight in the fridge before reheating. I find the texture holds well when I reheat slowly in the oven.
A Final Warm Word
I hope you make this Low Carb Taco Casserole soon. It is simple, kind to weeknights, and a dish that I love to bring to family dinners. When I serve it, I always think of Dad James and his steady hands in the kitchen. Enjoy this warm, simple meal with people you love.
Answering Your Questions
How can I lower carbs further in Low Carb Taco Casserole?
You can lower carbs by swapping the canned tomatoes for a smaller amount of fresh diced tomatoes, using extra riced cauliflower, and skipping the sour cream or using a low fat Greek yogurt. Also choose lean meat and less cheese if you want to cut calories and carbs.
Can I make Low Carb Taco Casserole ahead of time?
Yes, you can assemble the casserole up to a day ahead. Keep it covered in the fridge and bake when you are ready. If you want to make it farther ahead, you can freeze it before baking and cook from frozen with an added 10 to 20 minutes of oven time.
What sides do you recommend with Low Carb Taco Casserole?
I like a crisp green salad or a lime cabbage slaw. Roasted vegetables like zucchini or broccoli work very well. If you need more carbs, serve with a small portion of rice or warm tortillas, but for a low carb meal stick to salads and roasted low carb veg.
Print
Low Carb Taco Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and filling taco casserole that is low in carbs and perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes (drained)
- 1 cup chopped onions
- 1 cup bell peppers (chopped)
- 2 tablespoons taco seasoning
- 1/2 cup sour cream
- 1 cup lettuce (shredded)
- Taco toppings (such as jalapenos, avocado, or cilantro)
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat until it is fully cooked.
- Drain the fat from the beef.
- Add the chopped onions, bell peppers, and taco seasoning to the beef and cook until the vegetables are soft.
- In a casserole dish, layer half of the beef mixture.
- Add half of the cheese on top of the beef layer.
- Spread the drained diced tomatoes over the cheese.
- Repeat with the remaining beef mixture.
- Top with the remaining cheese.
- Bake for 20 to 25 minutes until the cheese melts and bubbles.
- Remove the casserole from the oven and let it sit a few minutes.
- Serve with shredded lettuce and your favorite taco toppings.
Notes
Use extra lean ground beef or substitute with ground turkey for a healthier option. You can also stir in riced cauliflower for added bulk without extra carbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: taco casserole, low carb, easy dinner, weeknight meal