Low Carb Taco Casserole
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
This low carb taco casserole is such an easy dinner and my whole family enjoys it. It whips up in minutes and makes 6 servings with 5 net carbs each. You're going to love this one!
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
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Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
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Brown the ground beef in a large skillet over medium heat.
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Add the onio and jalapeno to the beef and cook until onion is translucent. Drain any grease.
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Stir in the taco seasoning and water and cook for 5 minutes.
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Add the cream cheese and salsa and stir to combine.
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Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
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Pour the meat mixture into the prepared baking dish and top with the egg mixture.
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Sprinkle with cheese and bake for 30 minutes or until eggs are set.
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Cool 5 minutes before cutting and serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
You mention “Hot Sauce” in some recipes. What kind of sauce do you mean by Hot Sauce” ??
In Mexican recipes I generally use Cholula, sriracha in Asian recipes, and Frank’s Red Hot in most other recipes. I don’t think most people have a fridge full of hot sauce though and generally speaking, whatever you like and have on hand will work fine. š
Oh my goodness, my husband has, not only all of those, but also ghost pepper sauce, for when he wants a REALLY big kick!! And we have some mild sauce for my daughter! š
Hot sauce lovers unite!! š
What if your ground beef is already seasoned with taco seasoning, do I still need to add water? What is the water for?
You don’t need to add water if your meat is already seasoned.
How do to think think would hold up in the fridge for a few days (to take as leftovers?) especially with the eggs? Sorry if it’s a silly question
This reheats just fine and should be great in the fridge for a few days.
Thanks Karly! I can’t wait to try it.Ā
Could i sub sour cream for the heavy cream? Im out of heavy cream. ?
I haven’t tried it, but I think it’d be fine. You might need to add a little water to thin it out.
Made this tonight for dinner. It was delicious!!!! Ā
Glad to hear that! Thanks, Christie!
We loved this. Couldn’t have enough. Rate 10
Thanks Shawna!
Delish! This is one of my favorite recipes!
Made this tonight & it is amazing!!! I was skeptical about the eggs…but it is really good!! Thanks for sharing this!
Glad to hear that!
Can leftovers be frozen?
I’m super excited about making this but I live alone and would need to be able to freeze some.
Thanks!
I haven’t tried freezing this myself, but I think it would work fine. š
Can you substitute milk for the heavy cream ?
Yes, for sure. It’ll change the carb count as milk has more carbs than cream, but if you’re not strict keto, it should be fine. š
Could I add some cauliflower rice to make this more hearty? Would I need to adjust any other ingredients?
I haven’t tried it myself, but I think it would work. I’d be a little concerned that the cauliflower might release a lot of liquid and make the mixture pretty wet, but I think it’s worth trying.
when using cauliflower rice you need to get the leftovers gone within a few days. For some reason it seems to spoil or turn (like it sours?) after 3-4 days. Freezing may stop that.
My husband and I just started keto and made this tonight. It turned out sooo good! We served it with a little sour cream and guacamole. š Thank you for the eggcellent recipe!
So glad you enjoyed it!
Hey so I loved the buffalo chicken recipe, can’t wait to make this. But – I’d love to make both of them in a 9×16 rather than 8×8. Would you recommend just doubling the ingredients?
Thanks so much!
Hi Kevin! I think you might mean a 9×13? If so, I would just double the ingredients and watch the bake time. I haven’t tried doubling it myself, but I think it might need a bit more cook time.
Yes! Thank you!!
I made this tonight and it was phenomenal!!!! My hubs and I loved loved loved it!!!
So glad you guys enjoyed it!
Did I miss the homemade taco seasoning recipe?
There wasn’t one included in the post. Just mentioning that you could use homemade or a store bought packet.
This was very good! We will put it in our regular rotation!
I have only started keto diet a couple weeks ago but i love casseroles i gotta try all of these even my kids and husband will like.
This is one of our favs! We have it at least once a week with short cream and guacamole on top! DELISH!!!!
Do I have to use the egg mixture?Ā
Yes. If you don’t, you’re just going to have a pile of taco meat.
Very easy to make and delicious.
How much of the home made taco seasoning would you suggest be used?
You’ll want to use enough to season a pound of ground beef. It will depend on the recipe you follow.
My husband and I recently started eating low carb and its difficult since he doesnt like a lot of vegetables and he loves his tacos. I made this for the first time last week and I’m making it again tonight because both us and our toddler absolutely loved it! I also have to note how impressed I am with the serving size. Very filling!
So glad you all enjoyed it!
Very good. Thanks. This ones a keeper!
How much is a serving size?
1/6th of the casserole.
HOW MANY OZ IS THIS? HOW CAN I CONVERT THIS?
I’m not sure what you’re asking.
where is the taco casserole recipe? I am only seeing the buffalo chicken recipe on this page.
whoops! disregard earlier comment please; my laptop screen scrolled down too quickly and I missed the taco recipe altogether š
Glad you found it! š
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 Chileās. Ā We arenāt meat eaters and follow a keto diet so I am always looking for ways to make alternative foods. Itās in the oven now so we shall see how it turns out.Ā
Made this tonight. OMG, so good! Definitely making it again…maybe again this week!
Yay! Glad you enjoyed it!
What about doing this recipe with shredded chicken?
That should work fine!
Hi is it salsa sauce you ue
I used a chunky salsa in the recipe, if that’s what you mean.
This is really yummy. I used a can of green chiliās since I had no jalapeƱo and half and half for the cream but followed every thing else. Definitely on the repeat list.Ā
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!
Glad you gave it a try!
Can you make this without cream cheese and heavy cream?
You should be able to leave out the cream cheese, but you’ll want to swap in milk for the heavy cream.
I made this tonight and it was a hit!!!Ā
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.
I just made this and…WOW!
It is amazing. Thanks for sharing:)
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?
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.
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 Iāve tried from this website has been spot on and I will make again. Please do more low carb , Keto recipes.Ā
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.
Ā This was excellent and Iāll 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.Ā
Hi Pat! I would definitely thaw it first, but I’ve never worked with frozen cream. š
The darn spell checker got me on last post. I mean thaw first. Then add.Ā
We made this delicious casserole for dinner today. The recipe was easy to follow and my whole family enjoyed it. I will be looking at your other recipes for dinner ideas. Thank you for this recipe!Ā
Thanks, Brandy! š
Loved this and had leftovers today! Delicious and full of flavor
Could you please tell me the TOTAL carbs per serving. Thx!
There are 5 total carbs per serving.
Quite tasty. The missus and I loved it. I’m making the bacon cheeseburger version on our next beef day.
This really good. Bonus that it is easy too. I only had canned green chillies. I used about 2 Tablespoons of those, and it was plenty spicy. I thought we like spicy, but glad I followed my instints. Of course canned contain the seeds, so that could be why the canned produce a hotter result…? Thanks for a great comfort food recipe. We’ll be making this often!
Can thiis recipe be doubled?
Yes, bake in a 9×13 and watch the eggs…they may need a bit more time. š