Cheesy Low Carb Taco Casserole

Introduction

This Cheesy Low Carb Taco Casserole is a flavorful and hearty dish perfect for those watching their carb intake. Loaded with seasoned ground meat, creamy cheese layers, and a blend of spices, it’s comfort food made healthy. It’s easy to prepare and sure to satisfy taco cravings without the tortillas.

A square piece of layered taco casserole sits on a white plate, showing three layers of rich, cooked ground beef mixed with seasoning and melted orange cheese between soft tortillas. On top, there is a thick layer of shredded green lettuce, and a dollop of white sour cream sits in the center. The sour cream is topped with sliced black olives, small chopped red tomatoes, green jalapeño slices, and some chopped green onions. A few bits of lettuce and cheese spill slightly onto the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (80/20 or 85/15), ground turkey, or ground chicken
1 large yellow onion, finely diced
2 bell peppers (any color), cored and diced
1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
2 tablespoons olive oil or avocado oil
1 (1-ounce) packet low-carb taco seasoning
½ cup water or beef broth
8 ounces cream cheese, softened to room temperature
½ cup sour cream (full-fat)
¼ cup heavy cream (optional)
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and freshly ground black pepper to taste
2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Ensure cream cheese is softened, and dice the yellow onion and bell peppers. Open canned ingredients.
Step 2: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add your ground meat, break it up, and cook, stirring occasionally, until completely browned, about 7-10 minutes. Drain off any excess fat.
Step 3: Return drained meat to the skillet. Add the diced onion and bell peppers. Cook over medium heat for 5-7 minutes, stirring frequently, until vegetables soften. Sprinkle the taco seasoning over the mixture, stir well, and cook for an additional minute until fragrant.
Step 4: Pour in the undrained diced tomatoes with green chilies and ½ cup of water or beef broth. Stir together and bring to a gentle simmer. Reduce heat to low, cover, and cook for 5-10 minutes to meld flavors. Taste and adjust salt and pepper as needed. Remove from heat.
Step 5: In a medium bowl, combine the softened cream cheese, sour cream, optional heavy cream, garlic powder, and onion powder. Whisk until completely smooth and free of lumps.
Step 6: Fold about two-thirds of the creamy mixture into the skillet with the meat and vegetables. Stir gently to combine. Transfer this mixture to the prepared baking dish and spread evenly.
Step 7: Dollop the remaining one-third of the creamy mixture over the meat layer and gently spread it into an even layer. Sprinkle the shredded cheese evenly over the top.
Step 8: Bake in the preheated oven for 25-30 minutes, until the casserole is bubbling around the edges and the cheese is melted, golden, and lightly bubbly. If the cheese browns too quickly, tent loosely with foil during the last 10 minutes.
Step 9: Remove from oven and let rest for 5-10 minutes before serving. Garnish with chopped cilantro, diced avocado, extra sour cream, jalapeños, or your favorite toppings. Serve warm.

Tips & Variations

Use ground turkey or chicken for a leaner option without sacrificing flavor.
Add a ¼ cup of chopped jalapeños to the meat mixture for extra heat.
Substitute cream cheese with Greek yogurt for a lighter creamy layer.
Top with fresh avocado or guacamole right before serving for added creaminess and healthy fats.
If dairy-free, use dairy-free cream cheese and yogurt alternatives, and check for low-carb taco seasoning options without additives.

Storage

Store any leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat portions in the microwave or oven until warmed through. Add fresh toppings like avocado or sour cream after reheating for the best flavor.

How to Serve

The dish is a square piece with three visible layers of rich brown cooked ground beef mixed with a light orange sauce, separated by thin softened tortilla layers, and topped with melted bright orange cheddar cheese. On top of this, there is a layer of finely shredded light green lettuce, followed by a dollop of smooth white sour cream. The sour cream is garnished with small red tomato pieces, round black olive slices, and green jalapeño rings with visible seeds, along with some chopped green onions scattered over the top. The food sits on a simple white plate with a few stray bits of lettuce around it, against a background of white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to step 7, cover it, and refrigerate overnight. Bake it just before serving, adding a few extra minutes to the baking time if needed.