Keto taco casserole
July 22, 2026 · 2 min read
This is the keto answer to taco night when you don't want to build individual tacos. Everything goes in one pan: seasoned ground beef, cream cheese, sour cream, and melted cheese on top. It bakes until bubbly and serves straight from the skillet.
No tortillas. No chips. All the flavor.
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (check the label — some contain starch)
- 1/2 cup salsa (no added sugar — check the label)
- 4 oz full-fat cream cheese, cubed
- 1/2 cup sour cream
- 1.5 cups shredded Mexican blend cheese, divided
- Optional toppings: sliced jalapeños, diced avocado, fresh cilantro
Steps
- Heat the oven to 375°F. In an oven-safe 10 or 12-inch skillet, warm the oil over medium-high heat. Add the onion and cook 3 minutes until softened. Add the garlic and cook 1 minute more.
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Drain excess fat.
- Stir in the taco seasoning, salsa, and cream cheese. Cook over medium heat, stirring, until the cream cheese has melted and everything is combined, about 3 minutes.
- Remove from heat. Stir in the sour cream and half the shredded cheese. Taste and add salt if needed.
- Scatter the remaining shredded cheese evenly over the top. Bake uncovered for 20 minutes until the cheese is melted and the edges bubble.
- Let rest 5 minutes before serving. Add any toppings and serve directly from the pan.
Notes and swaps
Taco seasoning: read the label. Many commercial taco seasoning packets include cornstarch or modified food starch as a filler — that adds a gram or two of carbs per serving. Brands like Siete and some store-brand varieties are starch-free; you can also make your own with cumin, chili powder, garlic powder, paprika, oregano, salt, and pepper.
Salsa: check for added sugar. Many commercial salsas have sugar in the ingredient list. Pace and Herdez are usually sugar-free; fresh store-made salsa typically is too.
Protein swap: ground turkey or ground pork both work. Ground chorizo (check for carbs) adds a different flavor.
Make it spicier: add diced jalapeño to the beef when you add the onion, or use a hot salsa.
Leftovers: stores well for 4 days in the fridge. Reheat in a skillet over low heat or in a 350°F oven until warmed through.
Log it in Copper Keto Companion as "keto taco casserole" — it handles the estimate on the beef and cheese base. Or describe what went in and it works from there. See easy keto recipes for the full rotation.