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My Low-Carb Taco Casserole has become such a hit in my kitchen. I love how it brings all those amazing taco flavors together without the carbs. The seasoned beef gets so flavorful with those zesty tomatoes and green chiles and that cheesy cream topping makes everything extra special. It's perfect when you're craving tacos but want to keep things keto-friendly.
What Makes This Recipe Special
This casserole is like a warm hug that fits right into your low-carb lifestyle. You get all those cozy taco flavors in one pan and that creamy egg and cheese topping takes it over the top. I love how you can dress it up with different toppings and it's perfect for busy weeknights since you can make it ahead.
Everything You Need
- Ground Beef: 1 pound nicely browned and drained.
- Taco Seasoning: 1 packet or make your own it's so easy.
- Tomatoes and Chiles: 1 can drained they add such great zip.
- Cheddar Cheese: 1 cup shredded Mexican blend works great too.
- Eggs: 3 large ones they make everything creamy.
- Heavy Cream: 1/2 cup for that silky texture.
- Sour Cream: 1/2 cup adds such nice tang.
- Toppings: Fresh cilantro green onions maybe some avocado whatever you love.
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Let's Make It Together
- Get Started
- Heat your oven to 375°F while you prep everything else.
- Cook Your Beef
- Brown that ground beef drain it then stir in your seasonings and those zesty tomatoes let it simmer for 5 minutes.
- Layer It Up
- Spread your beef mix in a 9x13 dish sprinkle that cheese all over.
- Make It Creamy
- Whisk your eggs cream and sour cream until smooth then pour it over everything.
- Bake Until Perfect
- Pop it in the oven for about 25 minutes until that top is set and golden.
- Finish It Off
- Top with fresh goodies like cilantro and green onions serve it up hot.
Mix It Up Your Way
Try using ground turkey or chicken for something different. I love adding colorful bell peppers or fresh onions. Sometimes I use different cheese blends or add some heat with red pepper flakes. You can even make it ahead and keep it in the fridge or freezer until you're ready to bake.
Keeping It Fresh
Leftovers stay good in the fridge for 4 days just keep them covered tight. When you want to warm it up give it a minute or two in the microwave or heat it in the oven at 350°F. You can even freeze this for up to 4 months just wrap it well and thaw overnight before baking.
What to Serve With It
I love serving this with a crisp side salad and homemade ranch. Sometimes I'll make Mexican cauliflower rice or some charred green beans on the side. Add some keto tortilla chips with guacamole and you've got the perfect taco night spread.
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Frequently Asked Questions
- → Can I make this ahead of time?
Yes, assemble the casserole, cover with plastic wrap, and refrigerate until ready to bake. Let it come to room temperature before baking as directed.
- → Can I freeze this casserole?
Yes, assemble and cool completely, then wrap well with plastic wrap and foil. Freezes for up to 4 months. Thaw before baking.
- → What meat can I use?
Ground beef, chicken, pork, or chorizo all work well. Pick your favorite or use a combination.
- → Is this casserole gluten-free?
Yes, all ingredients are naturally gluten-free, making this a great option for those avoiding gluten.
- → What variations can I add?
Try adding onions, bell peppers, black olives, or red pepper flakes. Add vegetables while cooking the meat for best results.