Keto Taco Casserole is a keto-friendly recipe baked with colorful peppers, onion, zucchini, and ground beef. It’s simmered in a tomato sauce and topped with a delicious cheddar cheese.
When it comes to Mexican food, it’s all about the layers! This deluxe, family styled Mexican Ground Beef Taco Casserole is a sure way to steal the hearts and the stomachs of those around you. Stuffed with layers of fresh chopped veggies and juicy ground beef, and baked with cheddar cheese, it’s a true crowd pleaser.
For more of our Mexican favorites, check out: Slow Cooker Mexican Rice and Beans, 15 Min. Shrimp Tacos, Quinoa Enchilada Bowl, and Slow Cooker Black Bean Enchiladas.
Why You Will Love This Recipe
- A great way to get your daily dose of veggies in.
- No messy clean up and easy to store.
- Substitute the ground beef for alternative meat options and go Vegetarian.
- This casserole is easy to prep ahead and freeze.
How to make the perfect Keto Taco Casserole
Dice: chop bell peppers and onions into thinner slices. Chop the zucchini down the middle, and then slice.
Saute: Add one tablespoon of vegetable oil to a large skillet. Saute the peppers and onion first as these will take longer to cook through. When they start to soften, add the zucchini. Zucchini has a higher water content and will cook through faster. Add the fajita seasonings when all vegetables are cooking, allow to simmer for five minutes and then set aside. If you have too much juice when sauteing, drain the veggies. You don’t want too much water content or your casserole will be soggy.
Simmer: While cooking the ground beef and tomato sauce, allow the canned tomato juices to completely evaporate before going to the next step. Otherwise, your casserole will have too much water and it will have a runny texture.
Layer and Bake: With this layering technique, you only add the meat once. Divide veggies in two. Start with the veggies on the bottom, add meat and half of the cheese. Then veggify again, and top with the remaining cheese. Although, this casserole is meant to come apart, I’ve found this layering method to hold together the best. Bake at 375, until cheese has melted. Garnish with avocado and cilantro.
Pro Tips
- You can go Vegetarian and replace the ground beef with texturized soy or simply add more veggies. Or substitute ground beef with pork or chicken.
- To feed a crowd, add tortillas and use the casserole as taco filling.
Frequently asked Questions
Can you make the Taco Casserole Keto Friendly?
The Keto diet includes vegetables like bell peppers, onions, and zucchini. Keto also accepts meats and cheeses. Therefore, this recipe is 100% Keto friendly.
How long will Taco casserole stay good for?
Store leftovers, covered, in the fridge for up to five days. Reheat them for 8-10 minutes in the oven at 350F
Keto Taco Casserole
Ingredients
- 1 piece yellow bell pepper
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 piece yellow onion
- 1 piece green onion
- 2 large zucchinis
- 2 tbsp olive oil divided
- 2 lb ground beef
- 1 can tomato sauce
- 2 cups cheddar cheese
- 1 piece avocado
Fajita Seasoning
- 1/2 tsp chili flakes
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper ground
- 1 tsp salt
Instructions
- Chop all bell peppers and onions into slices and the zucchini in half slices. Set aside.
- Add one tbsp of olive oil into a large skillet and heat it over medium heat. Then, add chopped bell peppers and yellow onion. Sauté until they begin to soften. Then, add zucchini. Stir over the stove until the zucchini is fork-tender. Add fajita seasoning and combine. Set aside.
- Add one tbsp of oil into a large skillet or pan over medium heat, then add green onion and stir for two minutes to soften. Brown the ground beef and then drain off excess oil.
- Next, add canned tomato and stir until the liquid has evaporated. Season with salt and pepper to taste.
- Transfer ½ of the cooked veggies to a baking dish and arrange them at the bottom. I’ve used a 10’’ round baking dish. Then, create a ground beef layer, followed by 1 cup of cheddar cheese. Next, finish with the remaining veggies and ground beef. Top with the extra cup of cheese.
- Bring it to a preheated oven at 375F until the cheese has fully melted.
- Serve warm with chopped avocado, garnished with fresh parsley or cilantro
Notes
- Replace ground beef with texturized soy to have a vegetarian meal.
- This casserole could feed a crowd if served with tortillas as a traditional Mexican meal.
- Replace ground beef with ground pork if you desire.
- Store leftovers, covered, in the fridge for up to five days. Reheat them for 8-10 minutes in the oven at 350F.
Thank you! I think I figured it out and it came out so tasty!
Am I the only one confused by the instructions? Do I cook the ground beef? The ingredients don’t list green onion but it’s in the directions.
Oh my goodness Vee! Thank you so much for the catch. Ya, a couple of things were amiss here. I think I have it all straightened out now. Thank you for taking the time to let me know! Happy cooking!