Low-Carb Taco Casserole

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This Low-Carb Taco Casserole is one of my favorite low-carb dishes. It’s slightly spicy and full of flavor. Plus, easy to prepare and great for meal prep.

Whenever I am eating low-carb, I find it easier to transition my diet with Mexican dishes. You can easily remove a lot of the higher carb components, and using spices packs a lot of flavor so you don’t feel like you are missing out. This Low-Carb Taco Casserole is one of our favorite low-carb dishes. It’s easy to make, and it’s great for meal prep.

This recipe is slightly adapted from Buns In My Oven. Karly has also started a blog dedicated to low-carb recipes called That Low Carb Life. It’s a great resource if you’re looking for more low-carb recipes!

Low-Carb Taco Casserole Ingredients

Not surprisingly, this recipe starts with many low-carb staples including:

• Ground Beef
• Cream Cheese
• Eggs
• Heavy Cream
• Cheddar Cheese

In addition, you’ll need some Mexican-flavored ingredients:

• Onion
• Jalapeno
• Taco Seasoning
• Salsa
• Hot Sauce
• Pepper Jack Cheese

NOTE: The Mexican ingredients can make this dish spicy. So, if you are sensitive to heat, use a mild salsa or reduce the amount of hot sauce. Additionally, you can remove the ribs and seeds from the jalapeno for a less spicy dish. Finally, you can use Monterey Jack instead of Pepper Jack cheese.

What Kind of Hot Sauce Do I Use?

Whether if I’m eating low-carb or not, I love hot sauce! It’s a great way to add flavor to dishes without a lot of calories or carbs. I highly recommend not skipping the hot sauce because it will add a lot of flavor to the casserole.

My dad and brother love Cholula Hot Sauce. It’s their hot sauce of choice, and one that’s more commonly found at the grocery store.

Personally, I love Taco Bell Hot Sauce if I can find it. I can find it in some grocery stores, and some Taco Bell locations will also sell it.

Finally, you can also use Sriracha. If you use, Sriracha you may want to use less since it can be spicier than other kinds of hot sauce. Our family likes Weak Knees Gochujang Sriracha or Huy Fong’s Sriracha.

Low-Carb Taco Casserole Prep Tips

Essentially, this casserole is made with three layers: a creamy beef layer, a fluffy egg layer, and a gooey cheese layer.

Making the Beefy Layer

First, you’ll prepare the beef layer. To begin, chop an onion and a jalapeno into a fine dice. If you want a less spicy casserole, remove the ribs and seeds from the jalapeno. Then, add the onion, jalapeno, and ground beef to a 12″ Skillet. Cook the mixture over medium-high heat until the beef is browned. If there is more than a tablespoon of grease, drain beef mixture.

Return the beef mixture to the pan, and add taco seasoning, cream cheese, salsa, and water. I love these additions because it flavors the meat well. The cream cheese gives it a creamy texture. Plus, it helps mellow out the spicy flavors a little bit.

Continue to cook for an additional 2 – 3 minutes until everything is combined and uniform in color. Pour mixture into 8″ x 8″ baking dish sprayed with cooking spray.

Making the Egg Layer

One of my favorite things about this recipe is the egg topping. Surprisingly, it’s not very eggy tasting. All the flavors from the other ingredients flavor the eggs too. So, it doesn’t taste like you’re eating scrambled eggs. Instead, the cooked eggs become light and fluffy on top of the casserole (almost like a quiche). This egg layer really makes it feel like you’re eating a casserole.

To make it, it’s really simple. Crack four eggs into a medium-sized mixing bowl. Then, add heavy cream and the hot sauce of your choice. Whisk the mixture together, and pour it on top of the beef layer.

Making the Cheese Topping

One thing to know about me, I love cheese! And when I use it in a recipe, I really want it to shine!

For the best cheese flavor, grate your own cheese rather than buying pre-shredded cheese. Prepacked cheeses are coated with starches and other products to prevent the cheese from clumping. The flavor of these anti-clumping agents doesn’t taste very good. And, these coatings don’t allow the cheese to melt as well.

If I haven’t convinced you to grate your own cheese yet, just know, it’s often less expensive to grate your own too. So, take a few extra minutes and grate your own cheese!

Once you’ve grated your cheese, sprinkle it on top of the casserole.

Finally, bake the casserole at 350 degrees Fahrenheit for about 30 minutes. You’ll know the casserole is done when the eggs are set.

Low-Carb Taco Casserole Serving Suggestions

To serve the casserole, I like to top it with a dallop of sour cream and more hot sauce and grated cheese. Although, these toppings are completely optional. It’s also nice to serve it with a simple side salad because the salad can be a nice cooling contrast to the casserole. Plus, it’s a way to add bulk to the meal without a lot of calories or carbs.

Eventually, I’d love to use a similar egg topping to make a low-carb Shepard’s Pie. Although, if you want to try a more traditional recipe, you should check out my recipe for Tator Tot Casserole.

If you love this casserole, you should check out some of my other tried-and-true recipes:

• Dinner in a Pumpkin (Pumpkin Casserole)
• Dad’s Beef Spanish Rice

Or to browse all of my Low-Carb Recipes here! And, be sure to check out all my other Mexican Recipes too!

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