Taco Casserole — Easy Weeknight Keto Bake

The first bite is warm, cheesy, and bright with fresh cilantro and lime — and this low carb taco casserole delivers that comfort with far fewer carbs than a taco night. I developed this version after testing it 8 times to dial in the best meat-to-cheese ratio and to keep the topping crisp without turning soggy. The result is a layered bake with seasoned beef, a creamy pepper-cheese layer, and a crisp, golden top that holds together when sliced. If you love casserole comfort, you might also enjoy my take on an easy low‑carb pizza casserole for another low-carb weeknight option. Read on for exact measurements, timing, and pro tips so your bake comes out perfectly every time.

Why This Recipe Works

Layering keeps textures distinct: a savory meat base, a creamy binder, and a browned cheese crust create contrast in every bite.
Draining the meat and letting spices bloom prevents a greasy, watery casserole.
Using a low-moisture cheese and moderate oven temperature gives a crisp top without drying the interior.
Sour cream plus cream cheese add tang and body so the casserole slices cleanly.
Short bake time preserves fresh pepper brightness and prevents overcooking the beef.

Ingredients Breakdown

Ground beef (900 g / 2 lb, 85% lean): The backbone of the dish. Lean-to-medium fat keeps flavor without too much grease; drain excess fat to prevent sogginess.
Onion (1 medium, about 150 g / 1 cup chopped): Builds savory sweetness; cook until translucent, about 5 minutes.
Garlic (3 cloves, minced): Adds aromatic depth; add near the end of sautéing to avoid bitterness.
Bell pepper (1 medium, 120 g / 1 cup diced): Adds crunch and freshness; red or green both work.
Tomato paste (60 g / 2 oz / 2 tbsp): Concentrated umami; it deepens the meat sauce without extra liquid.
Diced tomatoes, drained (400 g / 14 oz can): Adds tomato tang; drain to reduce liquid.
Taco seasoning (2 tbsp): Use a blend of chili powder, cumin, smoked paprika, onion powder, garlic powder, and salt. Adjust heat to taste.
Cream cheese (113 g / 4 oz): Adds richness and stability. Bring to room temp so it blends smoothly.
Sour cream (120 ml / ½ cup): Lightens the filling and adds tang. Greek yogurt can substitute but will be tangier.
Shredded cheddar (300 g / 3 cups): Use low-moisture cheddar for a crisper top. Mozzarella will be stretchier; pepper jack makes it spicier.
Fresh cilantro (handful, chopped) and lime wedges: Bright finishing flavors.
Kosher salt and black pepper: Season to taste. If using Morton’s salt, halve the quantity due to density differences.
Substitutions with impact warnings: You can swap ground turkey (900 g / 2 lb) for beef, but turkey yields a milder flavor and can be drier — increase seasoning and add 1 tbsp olive oil while cooking. For a dairy-free version, replace cream cheese and sour cream with a full-fat coconut yogurt — note the coconut flavor will be noticeable.

Essential Equipment

23 x 33 cm (9 x 13 inch) baking dish — fits the volume and promotes even browning.
Large skillet (30 cm / 12 inch) for browning meat and vegetables.
Rubber spatula and wooden spoon for scraping browned bits.
Instant-read thermometer (optional) to check internal temperature: target 74°C (165°F) when reheating.
Ovenproof cheese grater or pre-shredded cheese (freshly shredded melts better).
No baking dish this size? Use two smaller dishes and reduce oven time by 3–5 minutes, checking for bubbly edges.

Step 1: Prepare the Info

Prep Time: 15 minutes • Cook Time: 30 minutes • Inactive Time: None • Total Time: 45 minutes • Servings: 6 (about 1 cup per serving)

Step 2: Brown the Meat and Vegetables

Heat a large skillet over medium-high heat. Add 1 tbsp (15 ml) neutral oil and 900 g (2 lb) ground beef, cook, breaking up the meat, until browned, about 6–8 minutes. Add 1 medium onion (150 g / 1 cup) and 1 medium bell pepper (120 g / 1 cup) and sauté until the onions are translucent and fragrant, about 5 minutes. Add 3 cloves garlic and 60 g (2 tbsp) tomato paste; cook 30–45 seconds until fragrant. Drain excess fat into a heatproof container and return skillet to medium heat.

Step 3: Add Tomato and Spices

Stir in 400 g (14 oz) drained diced tomatoes and 2 tbsp taco seasoning; simmer for 3–4 minutes to meld flavors and thicken slightly. Taste and adjust salt. The mixture should be saucy but not watery — if it looks wet, simmer 1–2 minutes longer to reduce.

Step 4: Make the Creamy Layer

In a bowl, beat together 113 g (4 oz) cream cheese and 120 ml (½ cup) sour cream until smooth. Fold in 150 g (1 ½ cups) shredded cheddar and 1 tbsp chopped cilantro. Do not overmix — just combine until homogeneous. This binder keeps the casserole moist and sliceable.

Step 5: Assemble the Casserole

Preheat oven to 190°C (375°F). Spoon half the meat into the prepared 23 x 33 cm (9 x 13 inch) dish, spread evenly. Dollop the cream-cheese mixture over the meat and gently smooth to cover. Top with remaining meat and sprinkle 150 g (1 ½ cups) more cheddar. Bake uncovered for 15–18 minutes, until cheese is melted and edges bubble. For a browned top, broil on high for 1–2 minutes, watching closely.

Step 6: Rest and Serve

Let the casserole rest for 8 minutes before slicing — this firming step helps slices hold together. Finish with chopped cilantro and lime wedges. Serve hot.

Expert Tips & Pro Techniques

Mistake to avoid: Adding too much tomato or under-draining canned tomatoes makes the casserole runny. Drain and simmer until thick.
Make-ahead: Assemble up to the end of Step 5, cover, and refrigerate for up to 24 hours. Add 5–8 minutes to bake time if starting cold.
Professional trick: Brown the meat in batches to get proper fond (the browned bits) for better flavor; deglaze with a splash of water if bits stick.
Cheese tip: Pre-shred a block of cheddar — bagged cheese often contains anti-caking agents that change melt behavior.
Texture tweak: For a firmer slice, fold in 1 beaten egg to the cream-cheese layer before assembling.
Heat control: Broil only at the end for 1–2 minutes to crisp the top; broiling too long will dry the casserole.

Storage & Reheating

Refrigerator: Cool to room temp, cover tightly with foil or a lid, and refrigerate for up to 4 days. Use an airtight container to preserve flavor.
Freezer: This casserole freezes well. Portion into airtight containers or wrap the whole dish tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in a 175°C (350°F) oven for 10–12 minutes, or until the center reaches 74°C (165°F). Avoid microwaving for reheating whole portions — it can make the cheese separate and the texture rubbery; for single portions, microwave on medium power in 30-second bursts, stirring if possible.

Variations & Substitutions

Keto Taco Casserole (lower carbs): Replace diced tomatoes with 200 g (7 oz) roasted red peppers, drained and chopped, to reduce carbs while keeping moisture. Keep times the same. (This is a simple keto-friendly swap idea.)
Vegetarian Version: Replace beef with 450 g (15 oz) canned lentils, rinsed and drained, plus 1 tbsp liquid smoke for depth. Sauté onion and peppers as directed; simmer lentils with tomato paste and seasonings for 3–4 minutes. Baking time unchanged.
Spicy Version: Stir 1–2 tbsp chopped pickled jalapeños into the cream-cheese layer or add 1 tsp cayenne to the taco seasoning.
Bacon-Cheeseburger Twist: Brown 450 g (1 lb) ground beef and add 4 slices cooked, crumbled bacon to the meat layer for smoky richness — inspiration and related techniques appear in this low‑carb bacon cheeseburger casserole.
Lower-Fat Option: Use 455 g (1 lb) 93% lean beef and replace half the cheddar with part-skim mozzarella; bake time remains the same but expect slightly less richness.

Serving Suggestions & Pairings

Fresh side salad with lime vinaigrette balances the richness. Pair with sliced radishes and avocado for crunch.
Cauliflower rice or a simple cilantro-lime slaw are low-carb sides that keep the meal light.
Garnishes: Dollop extra sour cream, chopped green onion, or pickled jalapeños just before serving.
Beverage pairing: A crisp, citrusy lager or a dry sparkling water with lime brightens the palate; for a non-alcoholic option, iced hibiscus tea works well. For more low‑carb casserole ideas to serve alongside, see this creamy yellow squash casserole recipe: creamy yellow squash casserole.

Nutrition Information

Per serving (Serving size: about 1 cup; recipe makes 6 servings)

Calories: 520 kcal
Total Fat: 38 g
Saturated Fat: 18 g
Cholesterol: 140 mg
Sodium: 640 mg
Total Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my casserole turn out watery?
A: Usually too much liquid from canned tomatoes or insufficient draining. Drain diced tomatoes and simmer the meat mixture until thick before assembling.

Q: Can I make this without eggs?
A: Yes. The standard recipe shown has no egg. If you want a firmer set, you can add 1 beaten egg to the cream-cheese layer, but it’s optional.

Q: Can I double this recipe?
A: Yes. Use two 23 x 33 cm (9 x 13 inch) dishes or a larger pan. Bake time may increase by 5–10 minutes; check for bubbling edges and a 74°C (165°F) center.

Q: Can I prepare this the night before?
A: Absolutely. Assemble, cover, and refrigerate. Bake directly from the fridge, adding 5–8 minutes to the bake time.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat thoroughly before serving.

Q: Can I swap in ground turkey?
A: Yes. Ground turkey works but can be drier. Increase seasoning and add 1 tbsp olive oil while cooking to boost flavor and moisture.

Q: Will this freeze well?
A: Yes. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 175°C (350°F) oven until hot throughout.

Conclusion

This casserole is a reliable, low-carb weeknight winner that balances rich cheese, bold taco seasoning, and a firm sliceable texture. For another take on a low-carb casserole with similar flavor goals, check the Low Carb Taco Casserole on Buns In My Oven. If you want a version that leans harder into keto macros, see this Keto Taco Casserole Recipe at Kicking Carbs for alternate ingredient ideas and nutrition tweaks.

Author: Jamie Rivera, Culinary instructor and recipe developer with 12 years in test kitchens.
Published: 2026-02-25