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September 16, 2025
Keto Tex-Mex Ground Beef Casserole Recipe
Keto Tex-Mex Ground Beef Casserole proves that following low-carb eating doesn't mean you can't enjoy tacos through ketogenic diet-friendly Mexican preparations. This health-conscious recipe adapts beloved Tex-Mex flavors for ketogenic dietary requirements while maintaining satisfying taste and texture characteristics. The low-carb approach accommodates dietary restrictions without flavor sacrifices.
Following a low-carb way of eating doesn’t have to mean that you can’t enjoy tacos anymore. This keto Tex-Mex ground beef casserole recipe has all the flavor of tacos, and if you like, pork rinds for crunch. For extra flavor, garnish with avocados, sour cream, sliced olives, shredded lettuce, or pork rinds.
Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
1 (11×7-inch) casserole
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Ingredients
cooking spray
1 ½ pounds ground beef
2 ½ teaspoons chili powder, divided
2 teaspoons onion powder, divided
2 teaspoons garlic powder, divided
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
2 eggs
2 tablespoons heavy cream
1 tablespoon extra-virgin olive oil
½ cup chopped onion
3 tablespoons tomato paste
1 pound frozen riced cauliflower, thawed and drained
1 ½ cups grated Cheddar cheese, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11×7-inch baking dish with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.
Nutrition Facts (per serving)
| 447 | Calories |
| 31g | Fat |
| 9g | Carbs |
| 33g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 15g | 74% |
| Cholesterol 176mg | 59% |
| Sodium 451mg | 20% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Protein 33g | 65% |
| Vitamin C 4mg | 4% |
| Calcium 287mg | 22% |
| Iron 3mg | 18% |
| Potassium 439mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
