Keto Taco Casserole with Melted Cheese
One-pan keto ground beef casserole loaded with bell peppers, jalapeños, and dual cheeses. Seasoned with taco spices and roasted tomatoes with green chiles, this weeknight dinner skips the tortillas but delivers full taco flavor. Monterey Jack and cheddar create a golden, bubbly topping. Serve with sour cream, avocado, cilantro, or lettuce wraps for a low-carb meal that feeds 4-6 people in under an hour.
Ingredients
- 2 pounds ground beef, browned
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 2 bell peppers, chopped
- ½ white onion, chopped
- 2 cloves garlic, minced
- 10 ounces diced tomatoes with green chiles, cannedfresh tomatoes and canned green chiles1 cup tomato+0.5 cup chilesketofresh
slightly less liquid, adjust cook time
- 1 jalapeño, sliced
- 4 tablespoons taco seasoning, or 2 packetshomemade blend4tbsp=2tsp cumin+1.5tsp paprika+1tsp garlic powder+1tsp chili powder+0.5tsp oregano+0.5tsp saltketowhole foods
no additives
Full guide → - 2 cups Monterey Jack cheese, shredded, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- 1
Preheat oven to 350F.
- 2
Brown ground beef in large ovenproof skillet, season with salt, pepper, and onion powder. Drain excess fat.
- 3
Add bell peppers, onion, and garlic. Cook until softened.
- 4
Pour in diced tomatoes with green chiles. Stir in jalapeño and taco seasoning.
- 5
Fold in half of each cheese variety. Mix well.
- 6
Top with remaining Monterey Jack and cheddar.
- 7
Bake until cheese melts completely and edges bubble, about 30 minutes.
- 8
Rest 5 minutes. Serve with desired taco toppings.
Tips
Drain beef thoroughly to prevent watery casserole. Pat pan-fried peppers dry if releasing excess moisture during softening.
Shred cheese fresh from block rather than pre-shredded for faster, more even melting and better final texture.
Assemble casserole in skillet up to folding step, refrigerate up to 12 hours, then top with cheese and bake when ready.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered in 325F oven 15-20 minutes until warmed through.
Assemble casserole through cheese folding step. Cover and refrigerate up to 12 hours. Top with remaining cheese and bake from cold, adding 5-10 minutes to baking time.
Top with sour cream, sliced avocado, fresh cilantro, diced onion, lime wedges, or lettuce wraps for low-carb serving.
Common Mistakes
Do not skip draining ground beef fat to avoid greasy, soggy casserole.
Do not overcook vegetables before adding tomatoes to avoid mushy texture.
Do not use pre-shredded cheese to avoid clumpy, uneven melting.
Substitutions
Dairy-Free Swaps
milder flavor, different texture
General Alternatives
no additives
Full guide →slightly less liquid, adjust cook time
FAQ
Can I make this casserole ahead and freeze it?
Yes. Assemble completely before baking, cool to room temperature, wrap tightly, and freeze up to 3 months. Thaw overnight in refrigerator. Bake from thawed state, adding 10-15 minutes to cooking time.
What if I don't have an ovenproof skillet?
Brown beef in any skillet, then transfer mixture to 9x13-inch baking dish. Top with cheese and bake as directed. Baking time may decrease by 5 minutes in shallower dish.
How long does leftovers keep and can I reheat?
Refrigerate covered up to 4 days. Reheat covered in 325F oven 15-20 minutes or microwave individual portions 1-2 minutes until hot. Do not microwave cheese topping alone as it hardens.