Keto Salsa Verde Beef Casserole Weeknight Win
You want a weeknight dinner that actually tastes like a weekend win? Meet the Keto Salsa Verde Beef Casserole: bold, cheesy, zesty, and ready to crush cravings without knocking you out of ketosis. We’re talking tender ground beef, tangy tomatillo salsa, and a golden, bubbly cheese top. It’s low-carb comfort food that doesn’t feel like a compromise—because, IMO, keto should never be sad.
Why This Casserole Absolutely Slaps
Flavor payoff with minimal effort. You brown the beef, stir in salsa verde, fold in some creamy goodness, and bake it under a cheese blanket. Done.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Low carb, high satisfaction. We skip the tortillas and beans, and we keep the carbs tight thanks to tomatillos, peppers, and creamy binders.
Flexible. Make it mild or spicy, add veggies, or keep it classic. This recipe plays nice with your fridge.
The Game Plan: Ingredients That Do the Heavy Lifting
- 1.5 lb (680 g) ground beef (80/20 for max flavor)
- 1.5 cups jarred or homemade salsa verde (tomatillo-based; choose low-sugar)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup full-fat sour cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or pepper jack
- 1 cup shredded cheddar
- 1 medium poblano or green bell pepper, diced
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
- 2 tbsp olive oil or beef tallow
- Fresh cilantro, sliced scallions, and lime wedges for garnish
What to Look For in Salsa Verde
Read the label. Choose a brand with tomatillos, chiles, onion, lime, and minimal added sugar. Some jars sneak in 2–3g sugar per serving; keep it as low as possible.
Heat level matters. If you’re spice-sensitive, pick mild and add jalapeño to your own plate later.
Step-by-Step: From Skillet to Sizzling
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Heat oil in a large skillet over medium-high. Add onion and poblano; sauté 4–5 minutes until softened. Stir in garlic for 30 seconds.
- Add ground beef. Cook until browned, breaking it up. Season with salt, pepper, cumin, and chili powder. Drain excess fat if you want, but FYI, flavor lives there.
- Reduce heat to low. Stir in cream cheese until melted and creamy. Add sour cream and 1 cup salsa verde; mix until smooth.
- Transfer mixture to your casserole dish. Pour remaining 1/2 cup salsa verde over the top (don’t mix). Sprinkle with Monterey Jack and cheddar.
- Bake 18–22 minutes until the cheese bubbles and browns at the edges. Let it rest 5–10 minutes so it sets and doesn’t slide around like a cheese avalanche.
- Top with cilantro, scallions, and a squeeze of lime. Serve hot.
Make-Ahead and Freezer Tips
Make ahead. Assemble fully, cover, and refrigerate up to 24 hours. Bake an extra 5–8 minutes from cold.
Freeze. Assemble without the cheese topping. Thaw overnight, add cheese, and bake. Dairy can split slightly once frozen, but it still tastes great.
Smart Swaps and Add-Ins
- Veggie boost: Stir in 2 cups chopped spinach or 1 cup riced cauliflower before baking.
- Dairy tweaks: Swap sour cream for full-fat Greek yogurt if you prefer tangier vibes.
- Protein play: Use ground turkey or shredded rotisserie chicken. Add a tablespoon of butter if using lean meats.
- Extra heat: Add diced jalapeño or a few dashes of hot sauce to the beef mix.
- Toppings: Diced avocado, pickled onions, or crushed pork rinds for crunch.
How to Serve It Without Breaking Keto
- Over cauliflower rice. Easy and filling.
- With shredded cabbage or lettuce. Think taco salad but cozier.
- Low-carb tortillas. Warm and lightly charred, IMO the best “treat” pairing.
- With a simple slaw. Lime, salt, chopped cilantro—done.
What Makes It “Keto” Exactly?
This casserole keeps net carbs low by relying on high-fat dairy, low-carb veggies, and zero grains or beans. Tomatillos and peppers deliver bright flavor for just a few carbs per serving. The cheese and beef bring protein and fat so you feel full and happy, not snacky and raiding the pantry at 10 p.m. (We’ve all been there.)
Portion Control Without Misery
Cut the casserole into 8 servings for a solid meal, or into 10–12 for meal-prep-friendly portions. Add avocado or a little extra cheese if you need more calories on training days.
Estimated Nutrition Facts
Serving size used for calculations: 1/8 of the casserole (approx. 275–300 g per serving). Calculations use standard USDA data for the listed ingredients and common brands of salsa verde and cheeses.
- Calories: ~507 kcal
- Total Fat: ~39 g
- Total Carbohydrates: ~7.5 g
- Dietary Fiber: ~1.5 g
- Net Carbs: ~6 g
- Protein: ~32 g
Notes on the math (FYI): Ground beef and cheese carry most calories and protein. Carbs mainly come from salsa verde, onion, and poblano. Choosing a lower-sugar salsa verde can shave 1–2 g net carbs per serving.
Disclaimer: Nutrition values are estimates and can vary based on exact products, brands, and draining/fat rendered during cooking.
FAQ
Can I make this dairy-free and still keep it keto?
Yes, with some finesse. Use dairy-free cream cheese and sour cream alternatives (unsweetened and full-fat if possible), and top with a dairy-free melty cheese. The texture changes slightly, but the salsa verde keeps flavor on point.
What if I only have chicken?
Go for it. Use shredded cooked chicken or ground chicken. Add 1–2 tablespoons of olive oil or butter to keep the richness, and don’t skip the cumin—it makes poultry pop.
Is jarred salsa verde okay on keto?
Absolutely. Just check the label. Pick one with 1–2 g net carbs per 2-tablespoon serving and no added sugars. If a brand tastes too sweet, it probably is.
How do I keep the casserole from getting watery?
Sauté veggies until most moisture cooks off, and simmer the beef briefly after browning. If your salsa seems thin, reduce 1/2 cup in a pan for a few minutes before adding it. Rest the baked casserole 5–10 minutes before slicing.
Can I add beans or corn if I’m not strict keto?
Sure, but they’ll bump carbs quickly. If you’re low-carb rather than keto, add 1/2 cup black beans and 1/2 cup corn to the beef mix and expect ~3–4 extra net carbs per serving, IMO still delicious.
How spicy is this?
Medium, as written. Use mild salsa verde and Monterey Jack for gentle heat. For a kick, pick pepper jack, add jalapeño, or finish with hot sauce.
Conclusion
This Keto Salsa Verde Beef Casserole brings big, tangy energy with minimal effort and max comfort. It’s flexible, meal-prep friendly, and totally weeknight approved. Serve it with cauliflower rice, add some lime, and enjoy a keto dinner that feels like a cheat—without the carbs. IMO, that’s the sweet spot.
