Keto Taco Casserole (Crock Pot Or Oven)

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 Crock Pot. 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.

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.

Top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.

Preheat the oven to 375 degrees F (190 degrees C).

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 a large baking dish. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together. Sprinkle shredded cheese on top.

Bake keto taco casserole for 20-30 minutes, until hot and bubbly. The peppers should be soft.

Remove from the oven and top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.