Description
This low carb taco casserole delivers warm, cheesy comfort with seasoned beef and a crisp topping, making it a perfect weeknight meal.
Ingredients
Scale
- 900 g (2 lb) ground beef, 85% lean
- 1 medium onion, chopped (about 150 g / 1 cup)
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (about 120 g / 1 cup)
- 60 g (2 oz / 2 tbsp) tomato paste
- 400 g (14 oz can) diced tomatoes, drained
- 2 tbsp taco seasoning
- 113 g (4 oz) cream cheese
- 120 ml (½ cup) sour cream
- 300 g (3 cups) shredded cheddar
- Fresh cilantro, chopped (handful)
- Lime wedges
- Kosher salt and black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add 1 tbsp neutral oil and 900 g ground beef. Cook until browned, about 6–8 minutes.
- Add onion and bell pepper; sauté until onions are translucent, about 5 minutes. Add garlic and tomato paste; cook for 30–45 seconds.
- Drain excess fat; return skillet to medium heat.
- Stir in diced tomatoes and taco seasoning; simmer for 3–4 minutes until the mixture thickens.
- In a bowl, beat together cream cheese and sour cream until smooth. Fold in shredded cheddar and cilantro.
- Preheat oven to 190°C (375°F). Spoon half the meat mixture into a 23 x 33 cm baking dish. Spread the cream cheese mixture over it, then top with remaining meat and more cheddar.
- Bake uncovered for 15–18 minutes until cheese is melted and bubbling. Broil for 1–2 minutes if a browned top is desired.
- Let rest for 8 minutes before serving. Garnish with cilantro and lime.
Notes
For a firmer slice, fold in 1 beaten egg to the cream-cheese layer. Use low-moisture cheese for a crisp top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg