KETO RECIPE: Taco Casserole

As the weather gets cooler I love a hearty casserole filled with beef and cheese, I mean how can you go wrong?! I make my Bacon Cheeseburger Casserole a lot, but I also love this Taco Casserole variety. This recipe is everything you think it will be, all the best parts of the taco, minus the shell. If you have any keto-friendly chips on hand, like the ones from Quest, they would make a great addition.


Photo via Delish

Photo via Delish


  • 1 tbsp. olive oil or avocado oil

  • 1/2 yellow onion, diced

  • 2 lb. ground beef

  • Salt

  • Freshly ground black pepper

  • 2 tbsp. taco seasoning mix

  • 1 jalapeo, seeded and minced, plus more sliced for garnish

  • 6 large eggs, lightly beaten

  • 2 c. shredded Mexican cheese

  • 2 tbsp. freshly chopped parsley leaves

  • Sour cream, for serving (optional)


  1. Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes.

  2. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeo and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly.

  3. In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese.

  4. Bake until set, about 25 minutes.

  5. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeo, if desired.


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