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Tasty Cheesy Low Carb Taco Casserole

Tasty Cheesy Low Carb Taco Casserole

Your new weeknight savior – a perfectly portioned, undeniably delicious meal that ditches the carbs without sacrificing any of the comforting taco flavor you crave. This recipe is a game-changer for anyone seeking a healthier, yet utterly satisfying, taco experience.
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Cook Time 20 minutes
Rest Time 5 minutes
Course: Casserole, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground beef or ground turkey
  • 1 tablespoon Olive oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 packet (1.25 oz) Low-carb taco seasoning check labels for no added sugar
  • 1/2 cup Water
  • 1 (10 oz) can Diced tomatoes with green chilies, undrained
  • 1 (4 oz) can Chopped green chilies, drained
  • 8 ounces Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 1/2 cups Shredded cheddar cheese (or a Mexican blend)
  • 1/4 cup Chopped fresh cilantro, for garnish optional
  • Sliced avocado, salsa, jalapeños, shredded lettuce Optional toppings

Equipment

  • Large skillet or Dutch oven
  • Medium Bowl
  • 8x8 inch baking dish or similar-sized oven-safe dish
  • Whisk or electric mixer

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon Olive oil, 1 medium Onion, chopped, 1 pound Ground beef or ground turkey
  2. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the low-carb taco seasoning and water. Stir well to combine.
    2 cloves Garlic, minced, 1 packet (1.25 oz) Low-carb taco seasoning, 1/2 cup Water
  3. Add the undrained diced tomatoes with green chilies and drained chopped green chilies to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken.
    1 (10 oz) can Diced tomatoes with green chilies, undrained, 1 (4 oz) can Chopped green chilies, drained
  4. In a separate medium bowl, combine the softened cream cheese and sour cream. Beat with a whisk or electric mixer until smooth and creamy.
    8 ounces Cream cheese, softened, 1/2 cup Sour cream
  5. Stir the creamy cream cheese mixture into the meat and chili mixture in the skillet until thoroughly combined and heated through.
  6. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the casserole.
    1 1/2 cups Shredded cheddar cheese (or a Mexican blend)
  7. Pour the entire mixture into a greased 8x8 inch baking dish or a similar-sized oven-safe dish.
  8. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
    1 1/2 cups Shredded cheddar cheese (or a Mexican blend)
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the casserole rest for about 5-10 minutes before serving. This helps it set and makes it easier to portion. Garnish with fresh cilantro, if desired, and serve with your favorite low-carb taco toppings.
    1/4 cup Chopped fresh cilantro, for garnish, Sliced avocado, salsa, jalapeños, shredded lettuce

Notes

Storing and reheating: Refrigerate leftovers for up to 3-4 days. Reheat in the microwave or oven. Freezes well for up to 2-3 months.