Introduction

Hey friend! You know those nights when you’re craving all the comforting, zesty flavors of taco night, but maybe you’re watching your carbs, or just want something ridiculously easy that practically makes itself? Well, grab your apron (or just your comfy pants!) because this Keto Taco Casserole is about to become your new weeknight superhero. It brings all that delicious taco goodness you love – savory meat, cheesy topping, and fresh fixings – into one simple, low-carb dish. Whether you’re a slow cooker fanatic or prefer the speed of your oven, I’ve got you covered. This recipe is so simple, so satisfying, and honestly, just plain GOOD. Get ready to make taco night easier than ever!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights when you’re short on time.
Easy: Minimal steps, simple ingredients – truly beginner-friendly!
Crowd-Pleasing: Even non-keto eaters will devour this cheesy, flavorful casserole.
Versatile: Works great in either your slow cooker or the oven!

Ingredients

Here’s what you’ll need to whip up this magic. Simple stuff, mostly pantry staples!

1 tbsp Avocado oil: Or your favorite high-heat cooking oil. Just a little to get things started!
2 lb Ground beef: Go for 80/20 or 85/15 for good flavor.
3/4 cup Water: Helps distribute that taco seasoning beautifully.
1/4 cup Taco seasoning: Use your favorite store-bought blend (check for added sugar if strict keto!) or make your own. This is where the flavor party starts!
2 large Bell peppers (diced): Any color works! They add sweetness and freshness.
1/4 large Onion (diced): The humble onion – essential flavor builder!
2 10-oz cans Diced tomatoes with green chilies (drained very well): These bring a little tang and a hint of heat. Make sure you drain them SUPER well so your casserole isn’t watery!
1 cup Cheddar cheese: Freshly shredded is always best for melting, but pre-shredded works too. Get that glorious cheesy crust!
Optional Toppings: This is where you make it YOUR taco casserole! Think:
- Iceberg lettuce (shredded)
- Fresh tomatoes (diced)
- Avocados (cubed)
- Fresh cilantro (chopped)
- Sour cream

How to Make It

Let’s get cooking! Follow these steps, and you’ll have a delicious keto taco casserole ready in no time.

Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned. Drain off any excess grease – this is key for a non-greasy casserole!
Once the beef is browned and drained, stir in the water and taco seasoning. Let it simmer for 5-7 minutes, stirring occasionally, until the liquid has reduced and the meat is coated in that yummy seasoning.
Add the diced bell peppers, onion, and the very well drained diced tomatoes with green chilies to the skillet. Stir everything together to combine with the seasoned beef.
Now, choose your adventure: Oven or Slow Cooker!
- Oven Method: Preheat your oven to 375°F (190°C). Pour the meat and veggie mixture into a 9×13 inch baking dish. Spread it out evenly.
- Slow Cooker Method: Pour the meat and veggie mixture into a 6-quart (or larger) slow cooker. Spread it out evenly.
Sprinkle the shredded cheddar cheese generously over the top of the mixture in your chosen dish.
Continue Cooking:
- Oven Method: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Slow Cooker Method: Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until the peppers and onions are tender and the cheese is melted.
Once cooked, let the casserole stand for 5-10 minutes before serving. This helps it set slightly.
Serve warm with your favorite optional toppings! Pile on that shredded lettuce, fresh tomatoes, creamy avocado, cilantro, and a dollop of sour cream. Enjoy!

Substitutions & Additions

Want to mix things up? This casserole is super forgiving!

Protein: Swap ground beef for ground turkey, chicken, or even a plant-based crumble. Adjust cooking time slightly if needed.
Cheese: Use Monterey Jack, a Mexican blend, or even a little Pepper Jack for extra kick instead of or in addition to the cheddar.
Veggies: Feel free to add other low-carb veggies like zucchini, mushrooms, or spinach. Sauté them with the peppers and onions.
Spice: If you like it hot, add a pinch of red pepper flakes to the meat mixture, or top with sliced jalapeños.
Beans (Not Keto!): If you’re not strict keto, a can of drained and rinsed black beans or pinto beans stirred in with the veggies is delicious.

Tips for Success

A few simple tips to make sure your casserole turns out perfectly every time:

Drain, Drain, Drain: I can’t stress this enough! Drain the cooked beef grease and drain the canned tomatoes really well. This prevents a watery casserole.
Seasoning Check: Taste the meat mixture before adding the cheese. Need more salt? A little extra spice? Adjust it then!
Don’t Overcook Veggies (Unless You Like Them Soft): If you prefer your peppers and onions to have a little bite, don’t cook them for too long in the skillet before baking/slow cooking. They’ll soften more during the casserole cook time.
Prep Ahead: Cook the meat and veggie mixture ahead of time and store it in the fridge. When you’re ready, just pop it in your dish, top with cheese, and cook!

How to Store It

Got leftovers? Lucky you!

Once the casserole has cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or cover the dish loosely with foil and warm in a 300°F (150°C) oven until heated through.

You can also freeze this casserole. Cool completely, then wrap well in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Is this recipe strictly keto?: Yes, based on the ingredients listed, this casserole is low in carbs and suitable for a ketogenic diet. Always check the ingredients in your taco seasoning and toppings for added sugars or starches if you are strictly tracking macros.
Can I make this ahead of time?: Absolutely! You can cook the meat and vegetable mixture and store it in the refrigerator for up to 2 days. When ready to bake or slow cook, transfer to your dish, add cheese, and proceed with the cooking steps.
What can I serve this with?: This casserole is hearty enough on its own, but it’s also great with a simple side salad, cauliflower rice, or wrapped in low-carb tortillas or lettuce wraps.

Keto Taco Casserole

This recipe brings delicious taco goodness into one simple, low-carb dish. It can be made in a slow cooker or the oven and is perfect for busy weeknights.

Print Recipe Pin Recipe

Cook Time 20

Equipment

Large skillet
9x13 inch baking dish For oven method
6-quart slow cooker For slow cooker method

Ingredients

Main Ingredients

1 tbsp Avocado oil Or your favorite high-heat cooking oil.
2 lb Ground beef Go for 80/20 or 85/15 for good flavor.
0.75 cup Water
0.25 cup Taco seasoning Use your favorite store-bought blend or make your own (check for added sugar if strict keto!).
2 large Bell peppers diced. Any color works!
0.25 large Onion diced.
2 10-oz cans Diced tomatoes with green chilies drained very well. Make sure you drain them SUPER well!
1 cup Cheddar cheese shredded. Freshly shredded is always best for melting.

Optional Toppings

Iceberg lettuce shredded
Fresh tomatoes diced
Avocados cubed
Fresh cilantro chopped
Sour cream

Instructions

Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's fully browned. Drain off any excess grease – this is key for a non-greasy casserole!
Once the beef is browned and drained, stir in the water and taco seasoning. Let it simmer for 5-7 minutes, stirring occasionally, until the liquid has reduced and the meat is coated in that yummy seasoning.
Add the diced bell peppers, onion, and the very well drained diced tomatoes with green chilies to the skillet. Stir everything together to combine with the seasoned beef.
Now, choose your adventure: Oven or Slow Cooker! For the Oven Method, preheat your oven to 375°F (190°C) and pour the mixture into a 9x13 inch baking dish. For the Slow Cooker Method, pour the mixture into a 6-quart (or larger) slow cooker. Spread it out evenly.
Sprinkle the shredded cheddar cheese generously over the top of the mixture in your chosen dish.
Continue Cooking: For the Oven Method, bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. For the Slow Cooker Method, cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, until the peppers and onions are tender and the cheese is melted.
Once cooked, let the casserole stand for 5-10 minutes before serving. This helps it set slightly.
Serve warm with your favorite optional toppings! Pile on that shredded lettuce, fresh tomatoes, creamy avocado, cilantro, and a dollop of sour cream. Enjoy!

Notes

Drain the cooked beef grease and the canned tomatoes really well to prevent a watery casserole. Taste the meat mixture before adding the cheese and adjust seasoning as needed. If you prefer your peppers and onions to have a little bite, don't cook them for too long in the skillet before baking/slow cooking. You can cook the meat and veggie mixture ahead of time and store it in the fridge.