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A colorful low carb taco casserole baked in a dish, topped with cheese and fresh toppings.

Low Carb Taco Casserole

This comforting Low Carb Taco Casserole combines seasoned meat, peppers, onions, and melty cheese for a delicious, guilt-free dinner option that's perfect for weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Choose lean ground meat for fewer pan drippings.
  • 1 cup diced bell peppers Can be roasted for added flavor.
  • 1 cup diced onions Add diced green chiles or jalapeño for heat if desired.
  • 1 can (15 oz) black beans Drained and rinsed; omit for lower carb option.
  • 1 cup diced tomatoes Fresh or canned works.
  • 1 packet taco seasoning Adjust amount based on saltiness.
  • 1 cup shredded cheese Cheddar or Mexican blend; freshly shredded melts better.
  • 1 cup cauliflower rice Optional for a low carb version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, cook the ground beef (or turkey) over medium heat until browned. Drain excess fat.
  3. Add bell peppers, onions, black beans, diced tomatoes, and taco seasoning to the skillet. Stir and cook for 5-7 minutes until vegetables are tender.
  4. If using cauliflower rice, mix it in at this stage. If your cauliflower rice is raw, sauté it separately for 3-4 minutes before mixing in.
  5. Transfer the mixture to a baking dish, and sprinkle shredded cheese on top.
Baking
  1. Bake for 20-25 minutes, until the cheese is bubbly and golden.
  2. For a browned top, place under the broiler for 1-2 minutes at the end.
  3. Serve hot with rice on the side or over a bed of greens.

Notes

Add lime juice and cilantro before serving for extra brightness. Can be meal-prepped and refrigerated before baking.