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If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work — but I have an option for the oven below if you prefer to make it last-minute.
Why You’ll Love This Keto Taco Casserole Recipe
- Zesty taco taste
- Rich, filling, and hearty
- Fresh, light, and flavorful toppings
- Options to make it in the Crock Pot or oven
- Gluten-free, low carb, and keto diet friendly
- 4g net carbs per serving
- Totally customizable!
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb taco casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocado Oil – For frying ground beef. Use any neutral cooking oil you like.
- Ground Beef – I typically use 85/15 grass-fed ground beef from here, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.
- Taco Seasoning – Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt.
- Bell Peppers – Use orange, yellow, or red bell peppers for color variety.
- Onion – I used a yellow onion, but white or red onions work as well.
- Diced Tomatoes With Green Chilies – Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, replace one or both cans with plain diced tomatoes instead. Just watch the size — the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles.
- Cheddar Cheese – Use a good melting cheese for the perfect finish. You could substitute with Mexican cheese blend, mozzarella, Colby jack, or Monterey jack if you prefer.
How To Make Keto Taco Casserole In A Crock Pot
This section shows how to make Crock Pot taco casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms.
- Assemble the casserole. Add the ground beef mixture to a slow cooker, along with the diced peppers, onions, and drained diced tomatoes with green chilies. Mix well.
TIP: Drain tomatoes and chilies well.
Otherwise, the casserole may be watery when it’s done cooking. If that happens, you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese.
- Slow cook. Cover with the lid and cook on Low.
- Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top. Cover and cook until cheese melts.
- Add toppings. Top the low carb taco casserole with lettuce, tomatoes, avocados and cilantro — or see below for other topping ideas.
How To Make Keto Taco Casserole In The Oven
- Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms.
- Assemble the casserole. Add the ground beef mixture a large baking dish, along with the diced peppers, onions, and drained diced tomatoes with green chilies. Mix well, then sprinkle shredded cheese on top.
- Bake. Place the keto taco casserole in the oven and bake until it’s hot and bubbly. The peppers should be soft.
- Add toppings. Top with lettuce, tomatoes, avocados and cilantro, if desired — or see below for other topping ideas.
You could also try my Mexican ground beef casserole instead, which is very similar and made in the oven.
Storage Instructions
- Store: Allow the casserole to cool completely before storing. Then, transfer it to an airtight container and store in the refrigerator for up to 5 days.
- Meal prep: You can make this easy keto taco casserole ahead of time in multiple ways. Brown the ground beef and assemble the rest of the casserole when you are ready to cook it, keep it on the keep warm setting in your Crock Pot for up to 4 hours, or store the entire casserole in the fridge for up to 5 days.
- Reheat: You have multiple options for reheating. Warm it in the slow cooker on high until hot, reheat it in the microwave, or put it in a casserole dish and throw it in the oven at 350 degrees F. (If you are transferring the casserole to the slow cooker or another dish, add a fresh sprinkle of shredded cheese on top before reheating.)
- Freeze: You can freeze your oven baked or Crock Pot taco casserole, as long as it doesn’t have toppings on it. (Fresh toppings won’t freeze well.) Let it cool completely, then store an airtight container or freezer bags in the freezer for up to 6 months.Thaw overnight, reheat until hot, and add your toppings.
Topping Ideas For Crock Pot Taco Casserole
What is the best part about low carb taco casserole? The toppings, of course! Here are some of my faves:
- Classic Taco Toppings – I used shredded lettuce, chopped tomatoes, diced avocados, and fresh cilantro. You can also try black olives, green onions, sour cream (perfect if you need to mellow out the heat!), or a squeeze of fresh lime juice.
- Mexican Sauces – Try this easy keto taco casserole recipe with avocado salsa verde, homemade tomato salsa, or guacamole scooped on top.
- Keto Tortilla Chips – Adds tons of crunch to your bowl, without tortillas or taco shells.
- Drinks – Not a topping, but a perfect pairing! Serve up your casserole with a skinny margarita or skinny pina colada on the side for the ultimate Mexican night.
More Low Carb Crock Pot Recipes
Set and forget these keto slow cooker dinners!
Recommended Tools
- Large Saute Pan – This saute pan distributes heat evenly — no hot spots!
- Slow Cooker – This one has programmable features, and a locking lid made for traveling. It’s perfect for taking Crock Pot taco casserole to a potluck.
Crock Pot Keto Taco Casserole
Keto Taco Casserole (Crock Pot Or Oven)
Low carb keto taco casserole is loaded with hearty taco meat, tender veggies, melty cheese & fresh toppings. Make it in the Crock Pot or oven!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Taco Casserole:
Optional Toppings:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crock Pot Instructions:
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In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
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Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
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Transfer the beef to the Crock Pot. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together.
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Cover the slow cooker with the lid and cook for 4 hours on Low or 2-3 hours on High.
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Right before serving, stir the casserole. (You can spoon out any excess liquid that may have accumulated, but there shouldn't be much if you drained the tomatoes well.) Set the Crock Pot to High and sprinkle shredded cheese on top. Cover and cook for about 5 minutes, until the cheese melts.
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Top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.
Oven Instructions:
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Preheat the oven to 375 degrees F (190 degrees C).
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In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
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Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
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Transfer the beef to a large baking dish. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together. Sprinkle shredded cheese on top.
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Bake keto taco casserole for 20-30 minutes, until hot and bubbly. The peppers should be soft.
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Remove from the oven and top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 1/2 cups, or 1/6 entire recipe
Nutrition info does not include optional toppings, since what you add (and how much), will vary.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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91 Comments
Andrea Thueson
0This was such a tasty and hearty dish. Sometimes Keto dishes can not be as filling without a “carb” component, but this was soooo good and was plenty filling!
Kara
0I served it over a plate of shredded lettuce and it made for a super tasty taco salad!
Greg
0Can this be made in a Dutch oven instead? I don’t have a crock pot and my partner has a thing about them :s If so, how would the cooking differ? Thanks
Wholesome Yum D
0Hi Greg, Yes, this could be done in a Dutch oven you just would not want to cook as long.
Wendy
0Excellent dish! So many ways to be creative with this dish – for example adding other spices or condiments. I added cilantro to the top and it really added a fantastic flavor.
Great recipe- thank you!
Marion cardoza
0I don’t have a crockpot, can this be made in the oven?
Wholesome Yum D
0Hi Marion, Yes, you could also make this in the oven.
Andrea
0Can I substitute ground turkey for lower calories? If so do you know what the calorie difference would be about?
Wholesome Yum D
0Hi Andrea, Yes, that would work.
Bob
0I have an instant pot with a slow cook option. Was wondering if I could use the saute feature to brown the beef, draining the grease prior to adding the taco seasoning and water and proceeding as per your recipe from there.
Wholesome Yum D
0Hi Bob, Yes, that should work for you.
Joginder Singh
0I like your blogs. No fluff, just helpful info. Great job.
Well Rounded Mom
0I’m going low-carb, but my growing kids obviously still need carbs. Would this work well as a keto casserole for me to eat on its own, but served with taco shells for the kids?
Wholesome Yum D
0Hi, That would definitely work for those that want to use taco shells.
Jackie
0I can’t get any recipes to print, help please
Wholesome Yum A
0Hi Jackie, on the recipe card you should see a Print button — it’s located near the ingredients list.
Elaine
0I did not use a crockpot. I used the drained liquid from the diced tomatoes and green chilis in place of the water. I did have to add just a bit of water to make the 3/4 cup. It was very, very flavorful.