Keto Taco Casserole (Made with Low Carb Tortillas)

Keto Taco Casserole one piece held by spatula in glass baking dish

This keto taco casserole is a comforting dish made with layers of low carb tortillas, seasoned ground beef, and a generous amount of hand-shredded cheddar cheese. Baked in the oven, the result is a warm, savory casserole with a cheesy, melty top and a hearty filling that’s both satisfying, keto-friendly, and perfect for those crazy weeknight dinners.

Course Main Course

Cuisine Mexican

Keyword Taco Casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 554.96kcal

Author Olivia Wyles

Ingredients

32 ounces ground beef
8 ounces tomato sauce , no sugar added
4 low carb tortillas
2 cups cheddar cheese , hand shredded
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon onion powder
¼ teaspoon red pepper flakes

Instructions

Preheat oven to 350 degrees F (177 degrees C).
Hand shred cheese with a box grater. Set aside. (See note 1)
Make Taco Meat: Heat oil in a large skillet over high heat. Add ground beef and cook, breaking it up as you go. When there is no more pink, add tomato sauce and seasonings. Simmer for 3-4 minutes.
Cut tortillas into thin strips using a pizza cutter or knife.
Assemble: Layer in this order taco meat, tortilla strips, and shredded cheese into baking dish (23 x 33cm/9 x 13"). Repeat twice, ending with cheese, for 3 layers total. (See video)
Bake for 30-40 minutes uncovered until cheese is bubbling.

Video

Notes

1. Hand shredded cheese melts best and doesn't add extra carbs like bagged shredded cheese tends to do.

2. Nutrition is based on best estimates from the brands that I used. Always use a food calculator like Cronometer for accurate nutrition data.

10.42 Carbs - 7.54 Fiber = 2.88 Net Carbs

Nutrition