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
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
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
- Brown the ground beef in a large skillet over medium heat.
- Add the onion and jalapeno to the beef and cook until onion is translucent. Drain any grease.
- Stir in the taco seasoning and water and cook for 5 minutes.
- Add the cream cheese and salsa and stir to combine.
- Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
- Pour the meat mixture into the prepared baking dish and top with the egg mixture.
- Sprinkle with cheese and bake for 30 minutes or until eggs are set.
- Cool 5 minutes before cutting and serving.
Barbara says
Great with keto cornbread, you can make it mexican too
Doreen l Cazes says
Very easy to make and tasty
Karly says
Thanks, Doreen!
Paula coffey says
Can this be made the day before
Karly says
I’m not sure how well it would sit in the fridge unbaked – I think all of the eggs would pool in the bottom and it’d end up with an egg like crust and meat on top. You could definitely bake ahead and reheat the next day though.
Michael in AZ says
AMAZING!!!!!
Just made this. I used more ground beef. just seasoned with taco seasoning, cream cheese and salsa. And for topping I used three pepper jack cheese in place of cheddar and regular PJ cheese. Very delicious .
Karly says
Sounds tasty! Thanks for sharing, Michael!
Rosyelf says
Hubs lived it – called it repeatable.
Karly says
Oh, that’s great to hear! 🙂
Tina says
Delicious!
Sara Neal says
This is the best taco casserole recipe I’ve ever tried! Definitely my “go-to” for friends and family gatherings. I usually double the recipe and still don’t have leftovers! Also, I sub ground beef for bacon deer burger because the hubs got lucky last hunting season and who doesn’t like bacon?
Karly says
So glad you like the recipe, Sara!
Daniel A. Olson says
For a low carb dish, this is excellent. I do miss crunching up some tortilla chips on the bottom but that would defeat the purpose of it being low carb. It’s a nice dish for the rotation. The prep time though was more like 30 minutes instead of five. I added some Pueblo Chilies to the meat and that certainly spiced things up.
Tesa says
Seriously SO good! Easy to make- the family loved it. Definitely a keeper. And did I mention that it was seriously SO good?
Karly says
Thanks, Tesa!
Anne Johnson says
Next time I make this going to add a can of Rotel diced tomatoes with green chilies to spice it up a bit. Otherwise it was delicious and better next day.
Debbie says
I have yet to try this but will be doing the breakfast and taco casseroles as well as the shortbread. All the recipes look yummy!
Karly says
Thanks, Debbie!
Bonnie Howe says
Soooo good 2nd time I have made it in 2 weeks. Top with sour cream and guacamole
Karly says
Thanks, Bonnie!
YiaYaof2 says
I did a pot roast in the crockpot with the seasoning packet and water overnight. So delicious alone but then added the cream cheese and the onion and jalapeño and the egg topping. O. M. G. GOOD!
Karen E says
Easy to put together and my family liked it. Leftovers were equally yum.
Karly says
Love to hear that!