This Low Carb Taco Casserole tastes like the real thing, spiced, cheesy, and deeply satisfying. Just 9g total carbs and 17g protein per serving. This one delivers all the comfort and flavor with a fraction of the carbs.
A Quick Look at the Recipe
✅ Recipe Name: Low Carb Taco Casserole
🕒 Ready In: under 30 minutes
👪 Serves: 8 servings
🍽 Calories: 277 | Protein: 17g | Carbs: 9g | Sugar: 5g
🥣 Main Ingredients: ground beef, salsa, cheddar cheese
📖 Dietary Info: low carb, gluten free, high protein
👌 Difficulty: Easy, brown ground beef place ingredients in casserole and bake.
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Jump To:
- A Quick Look at the Recipe
- Why this low carb taco casserole works
- Low carb taco casserole ingredients
- Ingredient Tips
- Step by step instructions
- How to make low carb taco casserole?
- Macros and Nutritional Information
- Recipe Tips
- Why i always use frozen cauliflower rice?
- Best toppings for taco casserole
- Recipe Variations and Swaps
- Make ahead recipe tips
- Meal prep for individual meals
- Storage
- Frequently Asked Questions
- More low carb dinner recipes
- Recipe Card
I've been developing low carb casserole recipes for years, testing hundreds of variations to nail the carb counts while keeping the flavor authentic. This taco casserole is one of my favorites because it delivers real taco taste with 9g total carbs per serving-a significant reduction from traditional versions.
Other casseroles in this collection include my Low Carb Italian Chicken and Veggie, Low Carb Pizza Casserole, and Low Carb Swiss Chicken Casserole, each with the same philosophy: high protein, minimal carbs, actual food. Browse the full casserole recipe collection for more.
Why this low carb taco casserole works
- This casserole saves carbs where it counts. You swap rice and tortilla chips for cauliflower rice. That's where the 26-31g carb drop comes from.
- High Protein helps you stay full longer. It has a 2:1 protein-to-carb ratio. Around 17g protein to 9g carbs per serving.
- Each serving has about 2g fiber, which slows how carbs are absorbed.
- This is real food that happens to be low carb, not diet food trying to fake flavor.
Low carb taco casserole ingredients
- Lean ground beef: Delivers 17g protein per serving. Keeps the casserole rich without excess carbs.
- Cauliflower rice: 1g carbs per cup instead of 40g for rice. Absorbs flavor and stays firm when cooked.
- Medium salsa: Authentic taco flavor with minimal carbs.
- Diced tomatoes with chili seasoning: Provides taco flavor and texture without needing extra seasoning packets.
- Black olives: Adds healthy fats and savory depth.
- Sour cream: Creates a creamy layer that binds everything together.
- Cheddar cheese: Melts smoothly and adds richness. Use the full amount, don't skimp.
- Salt and pepper: Season to taste.
- Cooking spray or butter: For the casserole dish.
* See the recipe card for a complete list of ingredients and measurements.
Ingredient Tips
Can't Find Diced Tomatoes with Chili Seasoning?
Use 2 cans of salsa instead, or add 1.5-2 teaspoons of homemade seasoning with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and black pepper.
Why Homemade Seasoning Matters
Store-bought taco seasoning packets contain cornstarch, dextrose, and maltodextrin. These hidden carbs aren't always listed separately. A homemade taco seasoning contains zero carbs and tastes fresher. It takes 2 minutes to mix and makes a huge difference.
Taco Seasoning: Mix together and store in an airtight jar for up to 6 months.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Step by step instructions
How to make low carb taco casserole?
- STEP 1: Cook cauliflower rice and beef: Cook frozen cauliflower rice, set aside. Brown ground beef. Add rice back with salsa and tomatoes, cook until the liquid is reduced.
- STEP 2: Layer in casserole dish: Oil 9x13 casserole dish. Transfer beef mixture. Layer black olives. Spread sour cream.
- STEP 3: Top with cheese: Cover with cheddar cheese.
- STEP 4: Bake: Bake at 350°F, then 425°F until cheese is golden.
* See the recipe card for a complete list of ingredients and measurements.
Macros and Nutritional Information
This low carb taco casserole is a hearty, flavorful meal that's easy to make and perfect for meal prep with only 9g of carbs and 17g of protein per serving.
- Calories: 277
- Carbs: 9g
- Fat: 20g
- Fiber: 2g
- Sugar: 5g
- Protein: 17g
Recipe Tips
- Strain excess fat from the browned ground beef so the casserole doesn't turn greasy or watery.
- After adding the salsa and diced tomatoes, cook the mixture until most of the liquid has reduced and thickens. This step matters.
- Fully cook and reduce the moisture from the cauliflower rice before using it.
- Let the casserole rest a few minutes after baking so it sets before slicing.
Why i always use frozen cauliflower rice?
I use frozen cauliflower rice because it's convenient, already portioned, and always on hand. I cook it in a dry frying pan to remove extra moisture, get it a little crispy, which keeps the casserole from getting watery.
Best toppings for taco casserole
- Shredded lettuce: 0.5g carbs per cup
- Fresh cilantro: 0.1g carbs per tablespoon
- Avocado: 0g net carbs per ¼ avocado (3g carbs, 3g fiber)
- Fresh jalapeños: 0.3g carbs per pepper
- Lime juice: 0g carbs
- Extra sour cream: 0.5g carbs per tablespoon
- Hot sauce (Frank's RedHot or Cholula): 0g carbs per teaspoon
Recipe Variations and Swaps
- Ground meat alternatives: ground turkey, ground pork, ground chicken
- Cheese options: Monterey Jack, Pepper Jack, Mexican cheese blend
- Salsa variations: fresh salsa, verde salsa, pico de gallo, homemade salsa
- Sour cream alternative: plain full-fat Greek yogurt
- Vegetable additions: bell peppers, mushrooms, zucchini
Make ahead recipe tips
- Prep components 3 days ahead: Brown ground beef, cook cauliflower rice, and refrigerate. The assembly on baking day takes under 10 minutes.
- Freeze unbaked taco casserole: Use an aluminum 8x8-inch pan. Assemble, wrap tightly in plastic wrap and aluminum foil, and label with the date and "Bake at 350°F for 25-30 minutes." Freezes up to 3 months. Add 5-10 minutes to baking time from frozen.
- Refrigerate unbaked: Assemble, cover, and refrigerate overnight or up to 2 days. Add 3-5 minutes to baking time if baking cold. Total bake time: 23-27 minutes.
Meal prep for individual meals
- Let the taco casserole cool completely before storing.
- Cut into single-serve portions.
- Store each portion in an airtight, microwave-safe container or wrap individual portions in tinfoil and store in a seal-proof bag.
- Refrigerate for up to 3-4 days for grab-and-go work lunches.
- Freeze individual portions for up to 3 months.
- Reheat straight from the fridge or microwave from frozen (remove tinfoil if used).
Storage
- Storage: Refrigerate baked casserole 3-4 days. Freeze cooled casserole up to 3 months, double wrapped to prevent freezer burn.
- Reheating Taco Casserole
- Oven from fridge: 350°F, cover with foil, bake 15-20 minutes.
- Oven from freezer: Thawed, bake 15-20 minutes. No thaw, bake 30-35 minutes at 350°F.
- Microwave: Single serving, cover loosely and heat 2-3 minutes. Add 1 tablespoon sour cream to keep it creamy.
Frequently Asked Questions
Taco casserole: baked layers with beef, cauliflower rice, sour cream, and cheese. Best for batch cooking.
Taco pie: beef in a pie crust, higher carbs, for special dinners.
Taco salad: beef on lettuce, lowest carbs, single-serving only.
Yes. Swap the ground beef for cooked lentils, crumbled tofu, or a plant-based meat substitute. Follow the same layering and baking instructions.
Yes, but carbs will increase. Use cooked rice, drain excess moisture, and reduce added liquid slightly to prevent a soggy casserole.
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Recipe Card
Low Carb Taco Casserole
Instructional Recipe Video
Equipment
Ingredients
- 1 cup cooked cauliflower rice
- 1 lb lean ground beef
- 1 cup salsa
- 14.5 oz can chili flavored diced tomatoes 500 ml - see ingredient tips above if you can't find chili seasoned diced tomatoes.
- 1 cup sliced black olives
- 1.5 cups sour cream room temperature
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Heat a dry skillet over medium-high heat. Add frozen cauliflower rice. Stir until moisture is removed and edges are crispy (5-7 minutes). Set aside.
- In the same skillet, brown ground beef, breaking into crumbles (5-7 minutes).
- Add the cooked cauliflower rice back to the skillet with the beef. Add salsa and diced tomatoes and cook over medium heat until liquid is reduced. Season with salt and pepper.
- Oil a 9x13-inch casserole dish with cooking spray or drizzle olive oil and spread with a paper towel. Transfer skillet mixture to the dish. Allow to cool 5-10 minutes
- Layer black olives over the top and spread sour cream over the olives.
- Top with cheddar cheese.
- Bake at 350°F for 20 minutes.
- Turn oven to 425°F. Bake 5-10 minutes until cheese is golden and bubbly.
- Remove from the oven. Cool 5-10 mutes to let it set and serve.
Notes
- Fully cook the cauliflower rice until the moisture is removed.
- Drain excess fat from ground beef if needed
- Ensure liquid is reduced from the beef mixture before transferring to the casserole dish.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This low carb taco casserole is packed with flavor, easy to make, and perfect for meal prep.