Keto Taco Casserole
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Shopping List~Keto Taco Casserole
- Ground Beef
- Cauliflower, Riced
- Taco Seasoning
- Salt and Pepper
- Tomato Paste
- Cheddar Cheese
- Sour Cream
- Romaine Lettuce
- Red Onion
- More cheese 😊
Making a family favorite
I like to use as little cookware and dishes as possible when I make this Keto Taco Casserole. Less dishes used means less clean up for Peter. Haha
However, sometimes I want to make this Keto Taco Casserole very quickly. When I’m in a pinch on time I have two skillets (going at the same time) and a casserole dish.
I preheat the oven to 350*. Duh, but I had to add that here so you’re ready and making your Keto Taco Casserole as fast I make it.
Sauté the onion in a little olive oil in one skillet. Once the onion has started to soften I add two 10 ounce bags of frozen riced cauliflower into the hot skillet.
You can rice your own cauliflower if you like. I’d use a 2lb head and rice the whole thing using a box grater or a Cuisinart.
Stir the cauliflower and season with salt and pepper. Cauliflower will start to soften and cook off any liquid from the vegetable.
Turn off the heat.
Still on the stovetop..
Next to that cauliflower I’ll be browning my ground beef and getting the taco seasoning ready.
I use higher fat ground beef in all my recipes, so once the fat is rendered off the beef I drain the fat and save it to use in another recipe later. That’s GOOD fat.
Once the beef has been browned (and drained) I dump in the tomato paste, water and sprinkle the taco seasoning over all the beef.
Stir the beef mixture and tomato paste until fully combined and the sauce has completed coated the beef.
Turn off the heat.
Assembling the Taco Casserole
In a large casserole dish (like this one) spread all the cauliflower into a first layer to cover the bottom of the casserole dish.
Next, I add the beef mixture right on top of the cauliflower and spread it into an even layer on top of the cauliflower. Smooth the beef layer to fully even out.
Sprinkle 1/2 the shredded cheddar cheese on top of the beef to lightly cover.
Pop that Keto Taco Casserole into your 350* oven for 10-15 minutes. Everything is already cooked through. You’re really just melting the cheese and meat and cauliflower all together.
While the casserole is baking this is the time to chop your vegetables and clean up the skillets. You may even toss together a salad during this 10-15 minutes.
Use your time wisely during that 10-15 minute bake time to manage the kitchen clean up, make the rest of the meal and set the table.
Take your Keto Taco Casserole out of the oven and you are ready to assemble. The dish will be hot, so carefully spread 1 cup of sour cream smoothly over the entire melted cheese of the casserole into a single layer.
We like an “EVERYTHING” approach to toppings. I use all the lettuce, tomato, olives, avocado, jalapeño, red onion, AND cilantro. I sprinkle all the toppings liberally all over the Keto Taco Casserole. Don’t forget the other half of the shredded cheddar cheese.
Last up (and also optional) is the hot sauce! I like to drizzle Cholula Hot Sauce all over the dish….everyone in our house loves hot sauce.
This Keto Taco Casserole serves 8 nice sized portions. You may have leftovers and wonder about storing it with all those toppings on top.
Transfer any leftovers directly into a sealable container (or just cover the dish tightly with foil). And keep leftovers in the fridge for dinner the next night. I microwave individual portions with all the toppings right on there.
There is a small amount of lettuce on there that might be slightly wilted, but I don’t mind. Adding more fresh lettuce, tomatoes and avocado to the heated leftovers is an easy way to spruce this dish up for another easy family meal.
Freezing the casserole is not recommended UNLESS you scrape off the lettuce, tomato and avocado.
I would be remiss..
This is the point in the blog post recipe where I mention how I help people eat things like Keto Taco Casserole and still lose weight.
I can not tell you how many times I see people post on facebook or that email me needing some help or guidance. Getting started with a Low Carb and Intermittent Fasting Lifestyle can be overwhelming and confusing.
I created a NON-Therapeutic 21 Day Accountability Coaching program to work with me ONE TO ONE with twice daily check ins and daily accountability to set you up for success.
Check it out below if you need help…
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like this Keto Taco Casserole and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
Keto Taco Casserole
- 2 lb ground beef
- 1/2 yellow onion
- 1.5 lb cauliflower riced (2-10oz frozen riced cauliflower)
- 4 tbsp taco seasoning or 2 packets
- 1 tbsp tomato paste
- 1/2 cup water
- 1 cup cheddar cheese divided
- 1 cup sour cream
- 1/2 cup black olives
- romaine lettuce shredded
- tomatoes chopped
- red onion chopped
- avocado chopped
- cilantro chopped
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making dinners like this Keto Taco Casserole is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources