Keto Taco Salad Casserole
This easy Keto Taco Salad Casserole combines the freshness ingredients and the flavors of hearty tacos for the perfect weeknight dinner!
Servings 8 servings
Calories 370kcal
Equipment
Ingredients
Casserole:
- 2 lbs ground beef 85/15
- 1/2 medium red onion, diced
- 1 medium red bell pepper, diced
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp pink himalayan salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/3 cup diced tomatoes
- 1/4 cup sliced black olives
- 1 3/4 cup shredded Mexican cheese
Topping:
- 1/2 cup shredded lettuce
- 1/4 cup shredded Mexican cheese
- 1/4 cup tomatoes, diced
- sour cream (optional)
Instructions
- Preheat oven to 350°F and heat a large skillet set over medium-high heat.
- Add the round beef, onion, and bell pepper. Cook until meat is no longer pink and veggies are tender.
- Season with chili powder, salt, cumin, garlic powder, oregano, red pepper flakes, and pepper. Combine using a spoon until seasoning is fully incorporated and then remove from heat.
- Transfer meat mixture to a 9x13 baking dish. Add the diced tomatoes, black olives and cheese and mix until well combined.
- Bake for 10 minutes until cheese is fully melted and flavors are incorporated.
- Top with remaining tomatoes, black olives, cheese, shredded lettuce, and serve immediately!
- Best stored in an air tight container in the fridge up to 10 days. Keep fresh topping separate if you intend on storing leftovers!
Video
Notes
Net Carbs: 3g
Yields: 8 servings
Yields: 8 servings
Nutrition
Calories: 370kcal | Carbohydrates: 5g | Protein: 28g | Fat: 26g | Fiber: 2g