Keto Taco Casserole

Ingredients

• 1 lb ground beef (80/20 recommended)
• 1 tbsp olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 tbsp taco seasoning (no added sugar)
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp smoked paprika
• 1/2 cup diced tomatoes (drained)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup fresh chopped cilantro (optional)
• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat: Set oven to 375°F (190°C). Lightly grease a casserole dish.
2. Sauté: In a large skillet, heat olive oil and sauté onions and garlic until translucent—about 3 minutes.
3. Brown: Add ground beef and cook until browned. Drain excess fat.
4. Spice: Add taco seasoning, paprika, cayenne, salt, pepper. Stir to coat the meat fully.
5. Simmer: Add diced tomatoes and cook for 2 more minutes to reduce liquid slightly.
6. Enrich: Stir in sour cream. Let it melt into the beef mixture.
7. Assemble: Pour into the casserole dish and top with both shredded cheeses.
8. Bake: Bake for 15–18 minutes or until cheese is bubbly and golden.
9. Garnish: Top with chopped green onions and cilantro before serving.
10. Serve: Slice and serve hot. Optional: Add sliced jalapeños or avocado.

Pro Tips & Common Mistakes

• ✅ Cheese layering: Mix cheddar and Monterey Jack for both flavor and melt factor. Don’t just dump—spread evenly.
• ⚠️ Don’t over-drain the beef: A little fat = flavor. Keep just enough to coat the spices.
• ✅ Bake uncovered: Covering traps steam, which dulls flavor. Let the top crisp and bubble.
• ⚠️ Mistake: Skipping the sour cream blend. It softens the spice kick and adds creaminess to balance texture.
• ✅ Spice to taste: Use cayenne or hot sauce carefully—just enough to awaken, not overpower.
• ✅ Leftovers: Use for taco bowls or top over cauliflower rice.