Crock-Pot Low Carb Keto Taco Casserole
Ground beef, homemade taco seasoning, and taco toppings, this crock-pot keto taco casserole is on fire! 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 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.
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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.