Keto Mexican Beef & Cheese Casserole You’Ll Crave

You want a low-carb dinner that feels like a cheat meal but still fits your macros? Say hello to Keto Mexican Beef & Cheese Casserole. It’s bubbly, beefy, cheesy, and unapologetically satisfying. We’re talking taco-night flavors baked into a hot dish you can scoop into a bowl and devour. No tortillas, no beans, no bloat—just the good stuff.

Why This Casserole Slaps (And Stays Keto)

This casserole brings all the flavor with none of the carb traps. We swap tortillas for layers of seasoned ground beef, peppers, and melty cheese. The sauce leans on tomato, chiles, and spices—no added sugar. You bake everything until it bubbles and the top turns golden.
Plus, it meal-preps like a champ. Make it once, eat it a few times. FYI, leftover slices taste even better the next day.

What You’ll Need (Simple, Affordable, Delicious)

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Meat & Veg

• 2 lb (900 g) ground beef, 80–85% lean
• 1 medium onion, diced
• 1 bell pepper (green or red), diced
• 1 jalapeño, seeded and minced (optional but recommended)
• 3 cloves garlic, minced

Saucy Stuff

• 1 can (14.5 oz/410 g) diced tomatoes, drained well
• 1 can (4 oz/113 g) diced green chiles
• 1/2 cup tomato sauce (no-sugar-added)
• 1/4 cup beef broth

Spices

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt (to taste)
• 1/2 tsp black pepper

The Cheese Situation

• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack (or pepper jack if you like a kick)
• 1/2 cup full-fat sour cream

Toppings (Optional but 10/10 would recommend)

• Avocado slices
• Fresh cilantro
• Sliced green onions
• Sour cream or a drizzle of hot sauce

How to Make It (No Stress, Minimal Dishes)

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Brown the beef in a large skillet over medium heat. Drain excess fat if needed.
3. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
4. Dump in diced tomatoes (drained), green chiles, tomato sauce, and beef broth. Stir in all the spices.
5. Simmer 5–7 minutes until slightly thick. Taste and adjust salt. Stir in sour cream until smooth.
6. Layer time: Spread half the beef mixture in the baking dish. Sprinkle half the cheese. Add the rest of the beef, then the remaining cheese.
7. Bake 18–22 minutes until bubbly and golden at the edges.
8. Rest 10 minutes so it sets. Top with cilantro, avocado, and green onion. Serve hot.

Pro Tips for Maximum Flavor

• Drain those tomatoes. Excess liquid = soupy casserole. Hard pass.
• Spice it your way. Add chipotle powder for smoky heat or a pinch of cayenne if you like to sweat.
• Cheese blend matters. Cheddar for sharpness, Monterey Jack for melt. Pepper jack if you’re living dangerously (IMO, do it).

Smart Keto Swaps and Add-Ins

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Keep it low-carb without sacrificing the vibe. Easy.

Low-Carb Boosters

• Riced cauliflower: Stir 1–2 cups into the beef for extra volume and fiber.
• Olives: Sliced black olives bring saltiness and fat for basically zero carbs.
• Zucchini: Dice and sauté to add bulk. Just don’t overdo it or it’ll water things down.

What to Skip (For Carb Reasons)

• Beans: Classic, but carby. Sorry, frijoles.
• Corn: Delicious, but nope on keto.
• Store-bought taco seasoning: Many blends hide sugar and starch. Make your own like a boss.

Serving Ideas That Keep It Keto

You’ve got options, friend.

• Over shredded lettuce for a taco-bowl moment.
• With avocado or guac for extra fat and creaminess.
• With roasted cauliflower to round out the plate.
• Low-carb tortillas if you have a brand you trust (check labels—sneaky carbs lurk).

Make-Ahead, Freeze, Reheat (Meal Prep Win)

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This casserole plays nice with your schedule.

• Make ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
• Freeze: Bake, cool, portion, and freeze for up to 2 months. Wrap tightly.
• Reheat: 350°F (175°C) for 15–20 minutes covered, or microwave in 60–90 second bursts. Top fresh after reheating.

Estimated Nutrition (Per Serving)

Serving size used for calculations: 1/8 of the 9×13 casserole (reasonable dinner portion, FYI).
Ingredients counted:
– 2 lb 85% lean ground beef
– 1 medium onion, 1 bell pepper, 1 jalapeño
– 3 cloves garlic
– 14.5 oz diced tomatoes (drained), 4 oz green chiles
– 1/2 cup no-sugar-added tomato sauce, 1/4 cup beef broth
– Spices as listed
– 1/2 cup full-fat sour cream
– 2 cups shredded cheddar + 1 cup shredded Monterey Jack
Per 1/8 casserole (approximate):
– Calories: 440
– Total Fat: 31 g
– Total Carbohydrates: 7 g
– Dietary Fiber: 2 g
– Net Carbs: 5 g
– Protein: 32 g
Note: Values use standard USDA averages and common retail nutrition for cheeses and sauces. Actual counts can shift based on brands, draining, and your cheese mountain strategy.
Disclaimer: Nutrition values are estimates and may vary based on exact ingredients, brands, and preparation. Always check labels and adjust based on what you use.

FAQ

Can I use ground turkey instead of beef?

Totally. Use 85–93% lean ground turkey so it doesn’t dry out. You might want to add 1–2 tablespoons of olive oil or a little extra sour cream for richness because turkey runs lean.

How do I make it spicier without blowing my carbs?

Use pepper jack, add chipotle powder, and toss in extra jalapeño or a splash of hot sauce. Spices keep carbs minimal and flavor maximal (IMO, the chipotle is clutch).

What cheese melts best for this?

Monterey Jack and cheddar make a dream team. If you want ultra-gooey vibes, mix in some Oaxaca or mozzarella. Just avoid pre-shredded blends with lots of starch if you can.

Can I make it dairy-free and still keep it keto?

Yes, with caveats. Use dairy-free cheeses that are low in carbs and swap sour cream for full-fat coconut cream. The flavor shifts a bit, but seasoning brings it back to Mexico-adjacent comfort land.

Why did my casserole turn watery?

Likely culprit: undrained tomatoes or overcooked zucchini/veg. Drain canned tomatoes really well, simmer the sauce to reduce, and avoid overcrowding with high-water veggies.

Is this good for meal prep?

Absolutely. It reheats like a pro and holds 3–4 days in the fridge. Portion it into containers and add fresh toppings right before eating so everything stays bright and happy.

Conclusion

Keto Mexican Beef & Cheese Casserole delivers all the cozy, cheesy satisfaction without the carb crash. It’s simple to make, easy to tweak, and perfect for busy nights or lazy Sundays. Grab a spoon, pile on the toppings, and enjoy the taco vibes—minus the tortilla drama.