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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.
If you like quick and easy casseroles as much as I do, don’t forget to try my cabbage roll casserole, easy keto big mac casserole, or Philly cheesesteak casserole next!
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
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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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Readers Who Liked This Easy Recipe Also Made:
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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98 Comments
Carol
0Such a treat! We took the casserole and made it into a taco salad by adding lettuce and all the fixings over the top. It made enough for leftovers another night, so an added bonus. SO yummy!
Imsen
0We Love this recipe! Even my picky kids devour it. It’s the perfect meal and the leftovers store/freeze well.
Charlene
0I would like to make this tomorrow but don’t have any peppers. Will it still be good without them or is there a good substitute?
Wholesome Yum D
0Hi Charlene, I think it would still be fine if you omit the peppers.
Maureen
0Can you tell me how much longer it is to slow cook this recipe on low when increasing ingredients for 10 people? The conversion doesn’t change the cooking time. Thank you, in advance.
Wholesome Yum D
0Hi Maureen, I believe that you could cook it on low for 4 hours and be good. The meat is the only thing that needs to be fully cooked and that is done before placing it in the crock pot.
Patricia
0Made this last night and ate it with Mr. Tortilla tortillas… eating again today for lunch with mixed greens. REALLY tasty and easy to make too. Looking forward to trying more of your recipes!
Tom
0Impossible to wade through all the pop-ups on this annoying website. Impossible to find simply find the ingredients list! I got a headache just looking at this website. No thanks!
Wholesome Yum D
0Hi Tom, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Laci
0Ty very much
Laci
0How many people does your recipe feed? Atm I have a rather large family of 10 to feed
Wholesome Yum D
0Hi Laci, This recipe serves 6. You may want to double to the recipe to accommodate your family.
Paulette
0I tried this for the first time today and loved it! I added sour cream and tomato’s to the salad also. This is going to be one of my go to recipes.
Jane
0I can’t wait to cook this! The instructions are wonderful.
Patrick I
0Do you drain the meat? I don’t see anything about that in the directions above?
Wholesome Yum M
0Hi Patrick, This is really your personal preference. I do not in the recipe, but feel free to drain the fat off if you prefer.
Erica
0This is delicious! I didn’t use a crock pot.
I cooked all of the ingredients in a skillet and popped it in the oven long enough to melt the cheese on top, and it turned out great!
Jennifer
0This was off-the-charts amazing! Our whole house smelled like yummy Mexican food as the crockpot was working away, and this dish was every bit as good as I’d hoped it would be! My husband went back for seconds and thirds.
I would have loved to add a few cans of drained whole black beans to the crockpot but the carb count would be too high. Chopped jalapenos would also be a nice addition. And – Crunched up Doritos (after it’s served) – That’s my husband’s suggestion. LOL! Which would also be a no-no due to carbs…
We camp a lot in our travel trailer and have a crockpot in there and I can see this dish being repeated again and again camping (or, not camping.) A+++
John
0Taste great. Easy for meal prep. Just scoop out about 8 oz and pop it in the microwave than dump it on some mixed greens.
Only issue I had is my calories and carbs don’t add up. With Cronometer it was saying it was more like 450 Kcal and 8 net carbs (before shredded cheese).
Wholesome Yum M
0Hi John, I’m glad you enjoyed the recipe! The calories can vary depending on the type of ground beef you bought. I use 85/15, but the fat and calories will change if you use a different ground beef ratio in your kitchen. Carbs can also vary greatly depending on if you use my homemade taco seasoning or a storebought version. Be sure to double-check those off the shelf seasoning blends, they can sneak in some extra carbs with anti-caking agents or cornstarch.
kathy
0Was awesome, only issue I had was the calories per serving 612! If ground turkey is used would the calories be less?
Wholesome Yum M
0Hi Kathy, I am glad you liked the recipe. Using ground turkey would subtract about 80 calories per serving. If you would like to lighten up the calorie count further you can use less or omit the cheese entirely.
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.
Mindy
0We enjoyed this recipe, however I used 2 lbs of meat and it was still not hearty enough for a main course. We put ours on a bed of lettuce and topped with sour cream and avocado.
J
0Made last weekend. Ate this week for lunch. I loved it and going to make it again for next weeks lunch. Thank you!
mandi
0this was so good and easy
Patricia B.
0Followed the recipe exactly and it was delicious! You can season to your liking. As with any recipe, make sure you taste the ground beef after cooking, Adjust to your taste and you can’t go wrong. I served with lower carb tortillas. Thank you so much for a keeper recipe!
Miciah
0My grandchildren asked me if they can have tacos for dinner. I am restarting the keto diet plan so I had to find something that we all can eat. This meal was the best! My husband and grandchildren all gave me 2-thumbs up. They were ranking and raving about it the entire night. Then they went back for seconds. I gave them regular store-bought tortilla chips and I made my keto tortilla chips. I love this meal. This will be a regular once or twice a month. And…very easy to make. Thank you for share such a delicous meal plan
Walter
0Easy. Kids liked it.
Thanks for the recipe, here’s my constructive critisism:
I had to add an additional ounce of taco seasoning, it was a bit bland after all the toppings.
Also draining the tomatoes probably helps…but by time the peppers cook down and the meat slow cooks, having extra moisture in there really can’t be avoided. You have to use a slotted spoon. (2tsp corn starch didn’t help either)
Don’t spend extra money on the colored peppers. Just go with green peppers. By the time it’s done cooking all the color is gone anyhow. And from tasting the peppers when I was dicing them, there’s no added flavor benefit.
Next time I’m going to throw a can of corn in there.
Wholesome Yum M
0Hi Walter, I am glad you found success with this recipe. Yes, definitely drain your tomatoes before adding to the slow cooker. It is just too much liquid otherwise!
Dustin
0Trying this in the instant pot tonight, any recs in time for instant pot?
Wholesome Yum M
0Hi Dustin, There is no need to change anything in the recipe if you are using the slow cooker function on your instant pot. If you would like to use the pressure cooker function, then cook and break down the meat in the IP using the ‘Saute’ button. Complete through step 3. For step 4, put the lid on your IP and use the ‘Manual’ button to use the pressure cooker function and set the timer to 20 minutes. Make sure the vent is closed. Once the pressure cooker cycle is complete, release pressure, remove the lid, add toppings, and enjoy!
LJ
0May I make a suggestion? Instead of discarding all that lovely juice from the diced tomatoes with green chiles, why not retain the juice and add enough water to make the 3/4 cup of fluid – instead of plain water?
Wholesome Yum M
0Hi LJ, Absolutely! Just make sure it’s not too much liquid to make your casserole soupy.
Karen
0Great suggestion! It won’t be too much liquid if you use the tomato liquid and just top it off with water to make 3/4 cup. I followed LJ’s suggestion and got just shy of 3/4 cup. It certainly beats tossing it out, plus it adds additional flavour to the meat. Great recipe…thanks!
Sandra
0Can you use ground turkey instead of ground beef for the taco casserole
Wholesome Yum M
0Hi Sandra, Yes, absolutely!
Lauren
0Can you use ground turkey instead of beef?
Wholesome Yum M
0Hi Lauren, Yes, that will work fine. Enjoy!
Lauren
0Does the meat need to be drained of fat before adding the water? I hope not, mine is going with all of it since I didn’t see that in the directions!
Wholesome Yum M
0Hi Lauren, The fat doesn’t need to be drained, but the diced tomatoes should be drained before using. Enjoy!
Diane
0I notice that virtually all of Maya’s recipes get 5 stars and no wonder–I can’t give this anything less! I think the secret is her taco seasoning recipe. The flavor is really unique and I can’t put my finger on why it’s so good, but I’ll be making this again and again. It’s easy to make, and uses ingredients already in my cupboard! I used just a pinch of cayenne, after test-driving this recipe with the full amount first. It was right on the edge of my comfort level so I backed off when making this for a company dinner.
I ran out of time on the day I was serving this, so I ended up doing all the cooking on the stove and then transferring to the slow cooker only to keep it warm while serving. It sat in the cooker maybe an hour and probably that helped the flavors blend. I had cooked the meat as directed, with the seasoning and water, then transferred the meat to the cooker leaving most of the juices behind in my pan. I cooked all the veggies in the pan so they would also absorb the good flavors, then transferred all to the cooker and stirred well.
In other variations on this recipe (I googled), I saw people using kale or zucchini. I liked the idea of zucchini to add more bulk without carbs, so I used 3 zucchini for 3 pounds of meat (I had increased the recipe). Since my guests were not low-carb, I served rice and tortilla chips for them to combine as desired. My toppings were avocado, grated cheddar, sour cream, salsa, chopped green onions, and cilantro–on the table for each to use as desired. It was a great meal and enjoyed by all! Thanks, Maya. 🙂
Miriam
0Delish!
Ari
0I didn’t use every single ingredient (no lettuce or taco seasoning). I used Cayenne pepper instead of taco seasoning. All in all, when I took the first couple of scoops out. DELICIOUS. I will be making this more often. Keep these slow cooker keto meals coming!
Jim Wells
0Amen, on to the next one…….
Laura W
0Will have to try this sometime. My family loves Mexican food.
Sandi
0Maya, I’m curious as to why you would use iceberg lettuce (with virtually no nutrition) as opposed to romaine, kale, or any other greens that are so full of nutrition? I have found that if you chop it small enough (like in a chopped salad) that even young children will eat it.
Wholesome Yum M
0Hi Sandi, Iceberg lettuce is commonly used in Mexican food. It also holds up well to the residual heat in the crock pot. You can absolutely sub any other green you prefer to use.
Anita Erb
0Can this recipe be made in a 6 quart Crock-Pot? I don’t want it to overflow but it looks like a dish I could easily take to a covered dish meal.
Wholesome Yum M
0Hi Anita, A 6 qt. Crock Pot should work just fine.
SDL
0It turned out great! thank you very much for sharing. Awesome sauce!
Lilly
0Unfortunately I wasn’t impressed with this one, it just lacked much flavor and didn’t really taste “special”. I made the recipe exactly as described but added in 1/2 of an onion instead of just 1/4. Despite draining the beef (after browning and before adding the taco seasoning) and also draining the tomatoes well in a colander there was still a lot of liquid once it was finished cooking. I got a lot of this out with a spoon after it finished and before I added the cheese on top.
I served mine with shredded lettuce, avocado, and my favorite pico de gallo. The meat was more bland than it normally is when I made tacos.
The only “advantage” I can see to making this recipes is that the peppers and onions get very soft. However, I can make taco meat with seasoning in 10 minutes on the stove and then spend 10-15 minutes also sautéing the veggies and come out with the same result and better flavor.
Beth
0This is 2 of my most favorite things: crockpots and tacos! I need easy, family friendly recipes during these busy holiday months!
Eileen Kelly
0I absolutely love how easy this taco casserole is to make/ It is delicious and flavorful and making it in the slow cooker is a big plus.
Debra
0WOW…. this is amazing! The flavors are wonderful. EVERYONE loved this. I doubled the recipe. This will be a go to in the future. I put mine on top of lettuce with all the toppings. Try this easy and delicious!
Naomi
0This looks so good and i can’t wait to make it! I’m always looking for easy recipes for my crock pot. Normally, I’m a chili girl but this will hit the spot. Thanks for sharing this recipe.
Rebekah Buis
0Do you have to brown the meat first? Or can you throw it all in and cook for longer?
Maya | Wholesome Yum
0Hi Rebekah, Browning the meat first makes a huge difference in the flavor of the final dish. It will be more bland, and possibly watery, if you don’t brown it first. You could try it if you really want to.
Tayo
0What an amazingly delicious recipe! Everyone loved it and I can’t wait to make it again. Thank you!
Love Keil
0Taco casseroles are my favorite, specially yours! It was a huge hit today! Thank you for the recipe!
Whitney
0This is the PERFECT weeknight dinner, I love coming home to a slow cooker full of yummy food! I like how this is healthier than your average casserole, thank you!
Pam
0What a great addition to my low carb recipe collection (and my slow cooker collection 🙂 Can’t wait to try it.
Irina
0We do not follow the keto diet, but we enjoy low-carb meals from time to time. This casserole recipe sounds so delicious to try! Will make it happen!:) BTW! I love your site!
Naomi
0Irina,
I’m low carb as well! I’ve been following Atkins, since the early 90’s. Dr. Atkins knew what he was talking about. I need more protein vs fat but I do love some of the Keto recipes.
Beth
0My family went crazy for this! It was so tasty and delicious to eat!
Suzy
0I really love how this is made in the slow cooker. I am always looking for simple recipes to make for busy nights!
Cindy Gordon
0Another WIN for the crockpot! I love crockpot meals to make my weeknights easier with all of these fall sports! Thanks for a delicious recipe!
Andrea Metlika
0I use my crock-pot all the time during the winter months. We love Mexican food and this casserole is perfect for us.
Molly Kumar
0So delicious and perfect for a weekend meal.
Syd
0Maya, just questioning the cooking temps to time. Wouldn’t you want to cook this longer at the low temp and a shorter time needed at the higher temp?
This is how we make our chili… sometimes we add spicy hot V8 juice and sometimes Ranch style beans ( not keto friendly version).
Maya | Wholesome Yum
0Hi Syd, Yes, it would be 2-3 hours on High or 4 hours on Low. I do have a slow cooker keto chili here as well.
Cathy
0Hi I was wondering if I can freeze this.
Wholesome Yum M
0Hi Cathy, Yes. Store it in an airtight container and it will keep for up to 6 months.