Three weeks ago, my husband took the plunge into the keto diet. Ever since I’ve been on the lookout for recipes that fit this low-carb lifestyle AND make everyone else in our family happy.
A friend recommended this taco casserole, and boy, was it a winner! I modified it a bit from the original version – no onions (the salsa adds plenty) and lots of veggies on top (because veggies are always a good addition). And now, keto taco casserole is on a weekly rotation! Because, yum! It works for breakfast, lunch leftovers, or dinner. It’s one of those versatile meals that deserves a place in the easy peasy meal hall of fame. Give it a try, whether you’re doing keto or not!
- 1 pound ground beef
- 1 jalapeno, chopped
- 3 tablespoons taco seasoning
- 1/4 cup water
- 2 ounces cream cheese
- 1/3 cup salsa
- 4 eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon Tapatio (or other hot sauce)
- 1 cup cheese (cheddar, pepperjack, or colby jack … or a mix!)
- 1 avocado
- Lettuce, shredded
Preheat oven to 350 degrees. Grease an 8×8 baking dish.
In a cast iron pan, brown meat. Add chopped jalapeno. I chop them big enough that my non-spicy eaters can pick them out. If everyone in your family loves a kick of spice, dice them smaller. Cook over medium heat until jalapenos are soft. Sprinkle taco seasoning over the top and add water. Simmer for 5 minutes.
While the meat mixture simmers, in a separate mixing bowl, beat eggs, cream, and hot sauce.
Add cream cheese and salsa into the meat mixture. Stir until melted and well combined. Remove from heat.
Pour meat mixture into the baking dish. Pour egg mixture over the top. Add cream cheese.
Bake for 30 minutes or until egg is set. Remove from the oven and allow to cool for 5-10 minutes before slicing. Cut into 6 servings (5 carbs each) and top with avocado and shredded lettuce.