This Easy Keto Mexican Casserole is made with ground beef, low carb tortillas, and your favorite taco toppings! It'll be you're new go-to weeknight meal! It's cheesy, juicy goodness! It's perfect for meal prepping too!
Keto Mexican Casserole
Looking for something quick, easy and very flavorful to make after a long day at work? You're gonna love this easy keto Mexican ground beef casserole recipe.
This cheesy Mexican lasagna can be made ahead of time and frozen. Just thaw it in the fridge the night before you plan on eating it.
You may also like this delicious Keto Chicken Bacon Ranch Casserole, Keto Zucchini Casserole with Ground Beef, Keto Chicken Cordon Bleu Casserole, Walking Taco Casserole, and this Cheesy Vegetable Casserole.
Why you'll love this recipe
- Easy Keto Mexican lasagna with low carb tortillas - no vegetables to slice thin and layer. This saves so much time!
- Low Carb Lasagna - just 6g net carbs per serving!
- Great for low carb meal prep!
Ingredients for low carb Mexican Casserole
- Ground beef: I use 80/20 ground chuck, but you can use any type of ground beef
- Red onion: just a little for flavor, still trying to keep this recipe low carb.
- Jalapeño: gives it some flavor and a little spice!
- Seasonings: Taco seasoning, Kosher salt, Black pepper
- Cream cheese
- Beef broth: can substitute bone broth if you want a little higher protein content and health benefits
- Salsa: I use mild, but you can use medium or spicy depending on the desired spiciness
- Low carb tortillas: La Tortilla Factory low carb tortillas are my go-to or you can even use this egg white wraps recipe to make your own low carb tortillas!
- Shredded Mexican cheese - or you can get a block of pepper jack cheese and shred it to make this recipe lower in carbs
- Toppings: sliced green onion, fresh cilantro, sour cream, jalapeño slices
If you want to make this recipe even lower carb, use this homemade Mexican seasoning instead of using a store-bought one.
How to make Mexican Ground Beef Casserole
- Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with cooking spray and set aside.
- In a large skillet over medium heat, heat oil. Add ground beef, onion and jalapeno and cook, breaking up meat with a wooden spoon, for 5-6 minutes or until browned. Sprinkle in taco seasoning, salt, and pepper and stir for 1 minute. Drain and return to skillet.
- Add cream cheese, beef broth, and ¼ cup salsa, stirring into beef until creamy and well blended. Simmer for 5 minutes until combined.
- To assemble, spread ½ of the taco meat mixture on the bottom of the casserole dish. Sprinkle 1 cup of cheese, then place one of the low carb tortillas on top.
- Repeat for the second layer. Top tortilla layer with remaining salsa and sprinkle with cheese. Bake for 25 minutes.
- Sprinkle with green onion and/or cilantro and serve with sour cream and sliced jalapeño, if desired.
How to Store
I like to cook this Mexican keto taco lasagna in a glass baking dish that has a lid. That way you can easily store the leftovers in the fridge. Just make sure you allow it to come to room temperature before placing it in the refrigerator.
If you're planning on making this low carb Mexican lasagna for meal prep, portion them out into glass microwave safe containers. These are the glass meal prep containers that I use.
How to Reheat
If Frozen
Place the Keto Mexican Casserole in the refrigerator the night before you want to cook it. This allows the casserole to thaw overnight. When you're ready to cook the casserole, preheat your oven to 350F.
Remove the lid from the casserole dish and wrap the casserole with aluminum foil. This allows the casserole to heat up without burning the cheese.
Bake for 25-30 minutes until warm.
If Meal Prepped
Remove the lid from the meal prep container. Microwave the individual serving for 1.5 to 2 minutes until warm.
More low carb casseroles to try:
- Keto ground beef casserole
- Low carb chicken cordon bleu casserole
- Keto broccoli cheese casserole
- Keto chicken bacon ranch casserole
Mexican ground beef casserole
Ingredients
- 1 lb ground beef
- ¼ red onion diced
- 1 jalapeno diced (include seeds for heat)
- 2 tbsp. taco seasoning mix
- 1 tsp. kosher salt
- ¼ teaspoon black pepper
- 4 oz. cream cheese softened
- ¼ cup beef broth
- ¾ cup salsa divided
- 2 low carb tortillas
- 2 ½ c. shredded Mexican cheese
- Sliced green onion optional
- Fresh cilantro optional
- Sour cream optional
- Jalapeno slices optional
Instructions
- Preheat oven to 350 degrees F. Spray a 8-inch square baking dish with cooking spray and set aside.
- In a large skillet over medium heat, heat oil. Add ground beef, onion and jalapeno and cook, breaking up meat with a wooden spoon, for 5-6 minutes or until browned. Sprinkle in taco seasoning, salt, and pepper and stir for 1 minute. Drain and return to skillet.
- Add cream cheese, beef broth, and ¼ cup salsa, stirring into beef until creamy and well blended. Simmer for 5 minutes until combined.
- To assemble, spread ½ of the taco meat mixture on the bottom of the casserole dish. Sprinkle 1 cup of cheese, then place one of the low carb tortillas on top.
- Repeat for the second layer. Top tortilla layer with remaining salsa and sprinkle with cheese. Bake for 25 minutes.
- Sprinkle with green onion and/or cilantro and serve with sour cream and sliced jalapeño, if desired.
Nutrition
Staci
This looks delicious! Is the nutritional information you provided per serving, or for the whole recipe? Thank you!
Lara
Thank you so much! It's per serving but they are very large servings
Gary
Excellent! Thanks so much for posting this delicious low carb recipe, Laura. Husband and I enjoyed it and will freeze the leftovers for a quick supper after work! Added black soy beans that I sautéed in cumin and spices.
I used the Mission Low Carb spinach wraps, which is what we had (but only 3 carbs each). I was trying to find a low carb recipe to use our wraps and yours is the winner. Served your yummy Mexican casserole with a fresh sliced avocado, sour cream and cilantro. Yummm! 😊
Lara
Hi Gary! So glad you guys loved it!