A Keto Taco Casserole is built with layer after layer of saucy, meaty, cheesy flavors! Each bite is super savory and juicy – serve with tortillas or dive in spoon-first!
Chop bell pepper, yellow, and green onion into slices and zucchini in half slices. Set aside.
Add one tbsp of olive oil into a large skillet and heat it over medium heat. Then, add chopped bell pepper and yellow onion. Sauté until they begin to soften. Then, add zucchini. Stir over the stove until the zucchini is fork-tender. Add fajita seasoning and combine. Set aside.
Add one tbsp of oil into a large skillet or pan over medium heat and stir until cooked through. Then add green onion and stir for two more minutes to soften. Next, add canned tomato and stir until the liquid has evaporated. Season with salt and pepper to taste.
Transfer ½ of the cooked veggies to a baking dish and arrange them at the bottom. I’ve used a 10’’ round baking dish. Then, create a ground beef layer, followed by 1 cup of cheddar cheese. Next, finish with the remaining veggies and ground beef. Top with the extra cup of cheese.
Bring it to a preheated oven at 375F until the cheese has gratin.
Serve warm with chopped avocado, garnished with fresh parsley or cilantro.
Notes
Are any Mexican food lovers here? We made this flavorful and delicious Ground Beef Mexican Casserole. As we added Zucchini, this is the perfect dish for those on a keto diet. Taste-wise: juicy, meaty, cheesy, and delicious.Tips
Replace ground beef with texturized soy to have a vegetarian meal.
This casserole could feed a crowd if served with tortillas as a traditional Mexican meal.
Replace ground beef with ground pork if you desire.
Store leftovers, covered, in the fridge for up to five days. Reheat them for 8-10 minutes in the oven at 350F.