Keto Mexican Ground Beef Casserole That Taco Tuesday Needs

You want a casserole that screams comfort, nails your macros, and doesn’t hog your evening? Meet your new weeknight hero: Keto Mexican Ground Beef Casserole. It’s bold, cheesy, and hits those taco cravings without the carb hangover. Minimal chopping, one skillet, a quick bake, and dinner basically cooks itself. Ready to crush taco Tuesday (and Wednesday) without the tortillas?

Why This Casserole Slaps (Keto-Style)

You get everything you love about tacos—spiced beef, melty cheese, zesty toppings—minus the carb trap. The base uses low-carb veg and a creamy-cheesy binder that keeps things luscious. We keep it simple, tweakable, and fast. And yes, it reheats like a champ, so make extra. FYI: your future self will thank you.

The Game Plan: What You’ll Need

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Core ingredients:

• 1.5 lb 80/20 ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 2 cups riced cauliflower (fresh or frozen)
• 1 can (10 oz) diced tomatoes with green chiles (well-drained)
• 3 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1.5 cups shredded cheddar (or Mexican blend), divided
• 2 tbsp olive oil or beef tallow

Optional but awesome toppings:

• Sliced jalapeños
• Chopped cilantro
• Diced avocado
• Crumbled queso fresco
• Lime wedges

Low-Carb Spice Notes

Skip sugar-loaded taco packets. You get cleaner flavor and fewer carbs with pantry spices. Want it spicier? Add cayenne or chipotle powder. IMO, chipotle gives the best smoky kick.

How to Make It (Weeknight-Easy)

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Heat oil in a large skillet over medium-high. Add onion and bell pepper; sauté 3–4 minutes until softened. Stir in garlic for 30 seconds.
3. Add ground beef. Cook until browned, breaking it up—about 5–6 minutes. Drain excess fat if needed (keep a little for flavor).
4. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, tomato paste, and the drained tomatoes with chiles. Cook 2 minutes to bloom spices.
5. Microwave or sauté riced cauliflower for 2–3 minutes until just tender. Add to the skillet and combine.
6. In a bowl, whisk cream cheese and sour cream until smooth. Stir in 1 cup shredded cheese.
7. Mix the creamy cheese blend into the beef mixture until combined. Taste and adjust salt.
8. Spread into the casserole dish. Top with remaining 1/2 cup cheese.
9. Bake 15–18 minutes until bubbly and lightly golden. Rest 5 minutes, then garnish and serve.

Make-Ahead Move

Assemble up to 2 days ahead, cover, and refrigerate. Bake 20–25 minutes from cold. Freezer-friendly for 2–3 months—thaw overnight before baking. Lazy Sunday prep = weekday bliss.

Smart Keto Swaps and Add-Ins

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• Veggies: Swap bell pepper for zucchini or poblano. Add spinach for more volume with near-zero carbs.
• Cheese: Monterey Jack melts silkier; pepper jack adds heat. Use what you’ve got.
• Protein: Half beef, half chorizo = flavor bomb. Turkey works if you want it leaner—just add a splash of oil.
• Binder tweaks: Greek yogurt can replace sour cream if you prefer tang (watch carbs; plain full-fat works best).
• Heat level: Jalapeños or chipotle paste turn it from cozy to feisty.

What to Serve With It

– Simple side salad with lime vinaigrette
– Sautéed green beans with butter and garlic
– Cauli-rice with cilantro and lime (extra on extra)

Texture and Flavor Tips

Don’t drown it: Drain those tomatoes well or the casserole turns soupy.
Brown properly: Let beef get some color for that Maillard magic.
Cheese balance: Too much on top can pool grease. Keep it to a thin, even layer.
Creamy cohesion: Soften cream cheese fully so it blends without lumps. Warm it slightly if needed.

The Nutrition Lowdown (Per Serving)

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Serving size used for calculations: 1/6 of the casserole (reasonable dinner portion, noted as estimate).
Calculated with standard USDA averages for listed ingredients and amounts, including 80/20 beef, full-fat dairy, and drained tomatoes with chiles.
Estimated nutrition per serving (1/6 pan):

• Calories: 483
• Total Fat: 35 g
• Total Carbohydrates: 9 g
• Dietary Fiber: 2 g
• Net Carbs: 7 g
• Protein: 30 g

Disclaimer: These values are estimates and will vary based on exact brands, draining, and your cheese heap. Adjust seasonings and toppings as you like, and re-run numbers if you swap ingredients.

How to Store and Reheat Without Sadness

– Fridge: 4 days in an airtight container.
– Freeze: Up to 3 months. Wrap tightly to prevent freezer funk.
– Reheat: 325°F covered until warm (12–15 minutes), or microwave in 60–90 second bursts. Add a fresh sprinkle of cheese or cilantro to wake it up.

Leftover Remix Ideas

– Spoon into lettuce cups with avocado and hot sauce.
– Top a chaffle or low-carb tortilla for faux-tostadas.
– Scramble with eggs for a killer breakfast bake. IMO, breakfast-for-dinner is never wrong.

FAQ

Can I make this dairy-free?

Yes, but it changes the vibe. Use dairy-free cream cheese and sour cream alternatives, plus a melty vegan cheese. Add a beaten egg to help it set since dairy-free options can run thinner.

What if I don’t have riced cauliflower?

Use chopped steamed cauliflower or zucchini. Just squeeze out extra water so it doesn’t turn soupy. FYI, frozen riced cauliflower works great when microwaved and well-drained.

How spicy is it?

Mild to medium as written. Kick it up with chipotle powder, extra jalapeños, or hot diced chiles. Prefer mild? Use plain diced tomatoes instead of tomatoes with chiles.

Can I lower the fat a bit?

Use 90/10 beef, reduce cheese slightly, and swap some sour cream for Greek yogurt. Flavor stays strong; macros lean out. Don’t skip all the fat—keto needs some to stay satisfying.

Is this kid-friendly?

Usually, yes. Keep it mild, skip the jalapeños, and serve with a dollop of sour cream. The cheesy bake wins over picky eaters more often than not.

Do I need to pre-cook the cauliflower rice?

Briefly, yes. A quick microwave or sauté drives off moisture and keeps the casserole cohesive. Raw cauliflower can make the dish watery.

Conclusion

This Keto Mexican Ground Beef Casserole checks all the boxes: fast, cheesy, big flavor, minimal carbs. It’s weeknight-easy, party-friendly, and flexible enough for whatever’s in your fridge. Make it once, and it’ll crash your dinner rotation permanently—in the best way. Grab a skillet, turn up the heat, and let taco night live on without the tortillas.