Keto Taco Casserole | One Of The BEST Keto Recipes For Taco Tuesday

This keto taco casserole recipe is one of the best keto meals you can make! It's got all the deliciousness of tacos, without all the carbs! And it's incredibly easy to make this low carb taco casserole too. From start-to-finish, the entire recipe takes around 45 minutes, and most of that is cook-time!

The BEST Keto Taco Casserole Recipe

If you're on a low-carb diet and have been missing out on tacos week after week due to the fear of going against your diet, you might fear the worst — no more tacos! 

And we wish that fate upon nobody, as we love everything about tacos just as much as the next person. 

So, if you're looking for a healthier way to enjoy your beloved tacos, we have just the thing for you.

This keto taco casserole will give you all the great taste of eating fresh tacos without the high amount of carbs that come along with tacos. 

Now, the keys to enjoying the delicious taste of tacos without breaking your low-carb diet are not eating "normal" taco shells or tortillas...and using the right taco seasoning.

And that's why this taco casserole is the perfect option for anyone following the keto diet - no shells/tortillas are needed to make it! I will say it does taste amazing over some cauliflower rice.

That said, I do have an incredible keto tortilla recipe that's worth checking out if you want to make some legit keto tacos!

Anyway, using a low carb taco seasoning is an option that will make the tacos much healthier while sacrificing no taste. We'll talk more about this in a bit, but most taco seasonings have sugar/carbs, so you'll want to be especially careful selecting one to use in your casserole.

The beauty of a casserole is that you can eat it in many different ways. However, a well-made casserole like this tastes great right off your plate with a fork. Who needs those additional carbs that tortillas and taco shells add when you've got all the taco deliciousness you need in one dish.

Anyway, read on to learn how to make taco casserole keto!

Ingredients You'll Need For This Keto Taco Casserole

Ok, so let's get into the ingredients you'll need to make this Keto Taco Casserole!

Here's what you'll need...

• 1 Tablespoon (15g) macadamia nut oil or avocado oil
• ¼ Onion (40g), chopped
• 1 Jalapeno (20g), finely chopped
• 1 Pound (455g) 80/20 ground beef or ground turkey
• 1 Tablespoon (6-8g) keto taco seasoning
• ½ Cup (100g) tomatoes, chopped
• 1 Egg
• ½ Cup (100g) cooked black soybeans
• 1 Cup (112g) shredded cheese
• ½ Cup (90g) black olives, sliced — optional
• Salsa — optional
• 1 Jalapeño, sliced — optional
• Sour Cream — optional
• Cauliflower Rice — for serving

I'm guessing you have most - if not all of these - at home already. Especially if you've been doing a low carb diet like keto for a while.

Oils To Use For Cooking

Ok, so I know some of you may not have the oils listed above in your pantry. So feel free to use olive oil in place of the macadamia nut/avocado oil if you don't have any on hand.

The reason I like to use those oils is they have a higher smoke point than olive oil does, and they're better for pan-frying.

Also, I like the flavors both of them add to my savory dishes - and that's especially true for this keto taco casserole as well.

However, this is really a personal preference, so you do you!

The Best Low Carb Taco Seasoning To Use

As I mentioned before, selecting a keto taco seasoning will be imperative to keep the carbs as low as possible in your taco casserole.

I like to buy this one since there's no sugar added to it. And then sometimes I'll just add a touch of a no sugar added sweetener like erythritol or monk fruit to sweeten the taco seasoning up to my liking - I like my taco seasoning to be sweet.

Having said that, most/all taco seasonings you're able to buy in the store have sugar added to them.

So, if you'd like to make it from scratch yourself instead of buying it, you can always make my homemade keto taco seasoning instead.

Use The Right "Black" Beans In Your Casserole

As I'm sure you already know, black beans are loaded with carbs.

So, as you'll see in the list above, I used black soybeans to give this keto taco casserole an "authentic" vibe!

If you've never used black soybeans before, they are the ultimate keto black bean replacement. They have a very similar test to black beans, except every cup has just 1 net carb per half-cup!

Anyways, I highly recommend adding a few cans to your pantry if you haven't already.

Cheese Pro-Tip

Shredded cheddar cheese is one of the main ingredients in today's keto taco casserole.

And whenever I use shredded cheese in a recipe I like to give a disclaimer about shredding the cheese yourself.

Most shredded cheese that you buy in the stores has potato starch - and the like - added to them to keep them "fresh". However, this also adds carbs to the shredded cheese as well.

So, if you want to make this taco casserole as low carb as possible, shred the cheese yourself.

How To Make Keto Taco Casserole

This keto taco casserole recipe is easy to make and should only take about 15-20 minutes of prep time, followed by 20-ish minutes in the oven.

You won't need to worry about any special kitchen tools or appliances for this recipe; you just need a medium-sized pan, a casserole dish (or individual serving pans), and a warm oven.

That's it!

Preparing the Taco Mixture

You'll want to start this recipe by getting the taco mixture ready to be baked as a casserole.

To do that, take a medium-sized saucepan and heat the macadamia nut oil or avocado oil on medium heat.

Then, in this heated oil, add the chopped onions and chopped jalapenos and occasionally stir. Sauté the onions and jalapeños until the onions are soft and translucent. An onion that is still firm to the touch and white is not sauteed thoroughly.

Once the onions and jalapenos are sauteed, add the pound of ground beef - or ground turkey - the chopped tomatoes, and the keto taco seasoning to the pan.

Cook this mixture for 6 minutes on medium heat, stirring occasionally.

After 6 minutes, turn the heat off and let the taco mixture cool for a few minutes.

After about five minutes of cooling, add the cooked soybeans and one of the eggs to the mix. Then, stir everything together until you have an even mixture.

Baking the Taco Casserole In The Oven

Once you've got your keto taco casserole mixture ready to go, transfer it into either a casserole dish or individual serving pans depending on how you want to serve it once it's done.

The casserole dish is great if you want to serve it as a typical side dish for people to scoop out.

And the individual serving pans to make for simple serving to each person. I like to build portion control into my keto meals when I can, so I really like this option a lot!

Regardless of which dish you use, spread the mixture evenly to make sure it cooks thoroughly.

Then, add the grated cheddar cheese to the top of the uncooked casserole, and a few slices of jalapeños if you choose.

Once the casserole dish is fully prepared, bake in the oven for around 20-30 minutes at 350℉ until the cheese on top is turning golden brown at its peaks.

Remove from the oven and let the casserole cool for 5-10 minutes.

Once it's cooled a bit, top with the sliced black olives, sour cream, and fresh tomato salsa if you want to add a bit more taste and color. 

Voila, you're finished!

Well, that's how to make taco casserole keto friendly.

It's that simple & easy.

And it's a casserole recipe that will be loved by everyone who tries it - not just those doing the keto diet!

Nutritional Info On This Keto Taco Casserole

Alright, so let's get into the nutritional info and the macros!

This healthy taco casserole recipe makes 4 servings, and each serving has...

• 615 calories
• 37g fat
• 3.75g carbs
• 2g fiber
• 1.75g net carbs
• 29.5g protein

As you can tell, this taco casserole is incredibly low in carbs! 

I mean, each serving has less than 2 grams of net carbs, and it's tough to beat that. And that's especially true when it comes to keto dinner recipes.

Anyway, this keto taco casserole recipe will allow you to enjoy the great taste of tacos that we all know and love without drifting away from your low carb diet. Try putting it over some cauliflower rice, and top it with some sour cream, I think you'll be pleasantly surprised with the result!

It's great for anyone looking for a healthy option or following a keto diet that still wants to partake in Taco Tuesday — or even Taco Everyday! 

How to Store this Taco Casserole

If you have any leftovers of this keto taco casserole, just store it in a plastic container and put it in the fridge.

The casserole will stay good for a few days, if not up to a week. Any time you want to enjoy another helping, just put it in the microwave, heat it to the temperature of your liking, or reheat it in the oven for best results. 

If you make a huge batch and have more leftovers than you know what to do with, you can store it in plastic containers and put it in the freezer.

Casseroles can stay good for up to six months if stored correctly in the freezer, making a delicious casserole just a reheat away.

With how simple this keto taco casserole is to make, you can make it fresh every time you want to enjoy it without worrying about extra storage!

We implore you to try this out and let us know what you think about this easy to make keto-friendly taco casserole recipe!

It's one of our favorites, and we hope you like it just as much!

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