Enjoy taco flavors without the carbs! Introducing Keto Taco Casserole, a perfect low carb alternative to satisfy your taco cravings.
When it comes to satisfying that craving for Mexican flavors while sticking to a keto diet, nothing hits the spot quite like a Keto Taco Casserole. This dish is a delicious blend of zesty, taco-inspired flavors. The ingredients are all keto-friendly ingredients, making it a perfect choice for a hearty family meal, a weeknight dinner, or a festive gathering.
The beauty of this casserole lies in its simplicity and the richness of flavors. Starting with ground turkey, this casserole takes a classic taco and turns it into a comforting, oven-baked dish. The use of cauliflower rice adds a familiar texture that absorbs all the flavors of the spices. Each bite of this casserole offers the traditional tastes of chili powder, cumin, paprika, and garlic – a great combination for any taco lover.
My favorite thing about this low carb taco casserole is the use of Rotel, a canned mix of diced tomatoes and green chilies. This addition infuses the dish with a subtle heat and a tangy edge, complementing the already savory profile of the turkey and spices.
And who can forget the cheese? The shredded cheddar cheese brings a gooey, indulgent element to the dish that is hard to resist.
Tools Needed
Below are the kitchen essentials needed to make this keto taco casserole.
How to Make Keto Taco Casserole
Preheat the oven to 350 degrees. Brown the ground turkey in a skillet over medium high heat until completely cooked through. Drain excess fat if needed.
Reduce the heat to low, and stir in the cauliflower rice, chili powder, cumin, paprika, garlic powder and salt and pepper to taste.
Add in the Rotel and ½ cup of the cheddar cheese. Stir to combine well.
Spread the mixture in a well greased 9×9 baking dish and add remaining cheddar cheese.
Bake for 20 minutes.
Can I Eat Tacos on a Keto Diet
While traditional tacos, with their corn or flour tortillas have a high carb content, you don’t have to give up on taco flavors. This Keto Taco Casserole is a perfect alternative, offering all the deliciousness of tacos without the carbs.
It replaces tortillas with keto-friendly ingredients like cauliflower rice. This creative approach allows you to enjoy a taco-inspired dish, satisfying your cravings in a healthy, low-carb way.
Keto Taco Casserole Substitutions
One of the great aspects of this Keto Taco Casserole is its versatility. There are several substitutions you can make without compromising on taste or texture:
- Ground Turkey: You can easily substitute ground turkey with ground beef or ground chicken.
- Cauliflower Rice: If cauliflower isn’t your thing, try substituting it with broccoli rice.
- Cheese: Feel free to experiment with different types of cheese like Monterey Jack, Pepper Jack, or a Mexican cheese.
- Rotel: If Rotel isn’t available, a combination of diced tomatoes and green chilies works just as well. For a milder version, you can opt for just diced tomatoes.
- Spices: The spices are adaptable to taste. If you prefer more heat, add some red pepper flakes or a bit of cayenne pepper. For a smokier flavor, a pinch of smoked paprika can work wonders.
Other Keto Casseroles You Might Like
Keto Taco Casserole
Ingredients
- 1 pound ground turkey
- 1 bag frozen cauliflower rice cooked and drained
- 1 ½ cups shredded cheddar cheese divided
- 1 can Rotel undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Brown the ground turkey in a skillet over medium high heat until completely cooked through. Drain excess fat if needed.
- Reduce the heat to low, and stir in the cauliflower rice, chili powder, cumin, paprika, garlic powder and salt and pepper to taste.
- Add in the Rotel and ½ cup of the cheddar cheese. Stir to combine well.
- Spread the mixture in a well greased 9×9 baking dish and add remaining cheddar cheese.
- Bake for 20 minutes.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.