Crock-Pot Low Carb Keto Taco Casserole Recipe
This easy low carb keto taco casserole recipe has just 4 grams net carbs! See how to make Crock-Pot taco casserole with just 10 minutes prep and simple ingredients - the slow cooker does all the work.
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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.
Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
Transfer the beef to the 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together.
Cover the slow cooker with the lid and cook for 4 hours on Low or 2-3 hours on High. At this point you can take your Crock-Pot Cook & Carry anywhere you need to (use the side latches to seal the lid), and just plug it in to keep it warm when you get there.
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 slow cooker to High and sprinkle shredded cheese on top. Cover and cook for about 5 minutes, until the cheese melts.
Top your casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.
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.
* This makes a pretty spicy taco casserole. If you prefer it more mild, you can sub one or both of the cans of diced tomatoes with green chiles with plain diced tomatoes instead. Adding sour cream for garnish will also mellow it out.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.