A delicious and satisfying Keto Taco Casserole made with seasoned ground beef, fresh vegetables, and layered with creamy sour cream and melted cheddar cheese. Perfect for a low-carb, flavorful meal that can be prepared effortlessly in a crockpot.
Total Time:7 hours 15 minutes
Yield:6 servings
Ingredients
Meat and Vegetables
1 lb ground beef
1 can 14 oz diced tomatoes (no sugar added)
1 cup bell peppers, diced
1 cup onion, diced
Seasoning and Dairy
1 packet taco seasoning (check for low-carb options)
1 cup shredded cheddar cheese
1 cup sour cream
Optional Toppings
sliced olives
jalapeños
avocado
Instructions
Brown the Beef: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat and transfer the beef to the crockpot.
Combine Ingredients: Add the diced tomatoes, bell peppers, onion, and taco seasoning into the crockpot with the ground beef. Stir well to combine all ingredients evenly.
Layer Dairy: Spread the sour cream evenly over the beef and vegetable mixture, then sprinkle the shredded cheddar cheese on top.
Cook the Casserole: Cover the crockpot and cook on low for 7 hours or high for 4 hours, until the vegetables are tender and the cheese is thoroughly melted.
Serve and Garnish: Serve the casserole hot, topped with your choice of sliced olives, jalapeños, or avocado for added flavor and texture.
Notes
Use low-carb taco seasoning to keep the recipe keto-friendly.
For extra creaminess, stir some sour cream into the beef mixture before layering.
Can be prepared in advance and refrigerated overnight before cooking.
Adjust spices by adding cayenne or chili powder if you prefer more heat.
Leftovers can be stored in the refrigerator for up to 3 days and reheated.
