Keto Cheesy Taco Beef Casserole: Simple and Quick to Assemble for a Hearty, Delicious Meal the Whole Family will Love
I don’t know about you but I am always happy to find an easy meal.
I also love one that I can mix up, put in the oven and then set the table and have the prep dishes washed before we sit down to eat. That makes clean up so easy.
This Keto Cheesy Taco Beef Casserole is that kind of meal.
Just steam the cauliflower rice, cook the ground beef (or better yet, use some you already have cooked in your freezer) and mix them with six more things, dump it in all casserole dish and bake.
Dinner is ready!
A note on the taco seasoning;
I use this homemade recipe. It is 2 net carbs for 1 Tbsp instead of 3 carbs for 2 tsp of the packaged stuff. (See that post for more detail on that.)
For each pound of meat cooked, that is a savings of 6 net carbs! The nutrition information below is calculated using this homemade mix.
It is really NOT hard, expensive or time consuming to mix up your own seasoning mix so don’t let that stop you from saving those carbs (and other yucky stuff added to the bought stuff); check out the above post to see how easy it is!
Keto Cheesy Taco Beef Casserole is featured in Bobbi’s Kozy Kitchen’s 60 Drool Worthy Low Carb and Keto Mexican Recipes!
There is cauliflower in it already but we sometimes add a green vegetable too. It is pictured with Roasted Parmesan Asparagus, one of our favorite sides with anything.
To print the recipe for Keto Cheesy Taco Beef Casserole, click HERE.
12 oz bag riced cauliflower
1 pound ground beef
4 oz cream cheese
1 cup sour cream
½ cup chicken broth
10 oz can rotel diced tomatoes with green chilies
2 Tbsp homemade taco seasoning
1 ½ cups shredded cheddar cheese, divided
Salt and pepper to taste
Steam riced cauliflower until tender according to directions on the bag.
Cook ground beef and drain.
Add all ingredients except for 1 cup of the shredded cheddar cheese to a large bowl and mix well.
Pour into a greased 9×13 baking dish.
Sprinkle the rest of the cheese over the top.
Bake uncovered at 350* for 30 minutes.
If you make this into 8 servings, each will be approximately
(251 Calories) (18.7 g Fat) (430 mg Sodium) (6.8 g Total Carbs) (1.3 g Fiber) (5.5 g Net Carbs) (3.4 g Sugars) (19.4 g Protein)
If you make it into 6 servings, each serving will be approximately
(335 Calories) (25 g Fat) (573 mg Sodium) (9 g Total Carbs) (1.75 g Fiber) (7.25 g Net Carbs) (4.5 g Sugars) (26 g Protein)
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this recipe should only be seen as my best amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
- 12 oz bag riced cauliflower
- 1 pound ground beef
- 4 oz cream cheese
- 1 cup sour cream
- ½ cup chicken broth
- 10 oz can rotel diced tomatoes with green chilies
- 2 Tbsp homemade taco seasoning
- 1 ½ cups shredded cheddar cheese, divided
- Salt and pepper to taste
- Steam riced cauliflower until tender according to directions on the bag.
- Cook ground beef and drain.
- Add all ingredients except for 1 cup of the shredded cheddar cheese to a large bowl and mix well.
- Pour into a greased 9x13 baking dish.
- Sprinkle the rest of the cheese over the top.
- Bake uncovered at 350* for 30 minutes.
Amount Per Serving Calories 251 Total Fat 18.7g Saturated Fat 14g Trans Fat 1g Unsaturated Fat 10g Cholesterol 103mg Sodium 430mg Carbohydrates 6.8g Fiber 1.3g Sugar 3.4g Protein 19.4g
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