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The Best Low Carb Taco Casserole Recipe (Easy Weeknight Keto Dinner) - Comforting, Quick, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients
  

  • 1.25–1.5 lbs ground beef (80/20 or 85/15 works well; ground turkey is fine, too)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1–2 jalapeños, seeds removed and minced (optional for heat)
  • 3 cups riced cauliflower (fresh or frozen, thawed and well-drained)
  • 1 cup sugar-free salsa (choose a low-carb brand, chunky style preferred)
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup beef broth (or chicken broth)
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 cups shredded cheese (cheddar, Mexican blend, or pepper jack)
  • 2 tablespoons olive oil or avocado oil
  • Optional toppings: sliced avocado, chopped cilantro, green onions, diced tomatoes, shredded lettuce, sour cream, sugar-free hot sauce, lime wedges

Instructions
 

  • Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Cook the cauliflower rice: In a large skillet over medium heat, add 1 tablespoon oil. Sauté the riced cauliflower with a pinch of salt for 5–7 minutes until steam evaporates and it’s just tender. Transfer to a bowl and set aside.
  • Sauté the veggies: In the same skillet, add the remaining oil. Cook the onion, bell pepper, and jalapeño for 4–5 minutes until softened.
  • Brown the beef: Add ground beef to the skillet. Break it up and cook until no longer pink, about 5–7 minutes. Drain excess fat if needed.
  • Season well: Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Toast the spices for 30 seconds to bloom their flavor.
  • Add salsa and broth: Mix in tomato paste, salsa, and broth. Simmer for 3–4 minutes until slightly thickened. Taste and adjust salt or heat.
  • Make the creamy binder: In a medium bowl, whisk together sour cream and eggs until smooth. This helps set the casserole and keeps it creamy without carbs.
  • Combine the base: In a large mixing bowl, stir together the cooked cauliflower rice, the beef mixture, and half the cheese. Fold in the sour cream–egg mixture until everything is evenly coated.
  • Assemble and bake: Spread the mixture into the prepared baking dish. Top with the remaining cheese. Bake for 20–25 minutes, until bubbly around the edges and the cheese is melted and lightly golden.
  • Rest and serve: Let the casserole rest for 5–10 minutes to set. Add your favorite toppings and serve warm.