I made a Keto Casserole that turns plain ground beef into a spicy, melty, low carb dinner everyone fights over and I’m not sorry about it.

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I’m obsessed with this Keto Casserole because it tastes like all the best cheesy, spicy stuff without wrecking my low carb streak. I love that the ground beef gets saucy and melts into shredded cheddar cheese and those little jalapeño bites make me do a happy weird face.

I pile on sour cream and avocado and call it dinner. No guilt, just bold flavor.

It’s my go-to for Low Carb Dinner Recipes when I want something messy, fast, and totally satisfying. Try it when you want real food that actually delivers.

Big portions. Leftovers are never boring.

Seriously, so good.

Ingredients

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Ground beef: hearty protein, rich and juicy, gives the casserole real meatiness.
Olive or avocado oil: keeps things from sticking and adds mild fat.
Yellow onion: sweet base note, softens into cozy savory goodness.
Garlic: punchy aroma, small amount makes it feel homemade.
Green bell pepper: fresh crunch and a light vegetal brightness.
Riced cauliflower: low-carb filler that soaks up flavors, kind of rice-y.
Diced tomatoes: bright acidity, keeps it from tasting heavy.
Tomato paste: concentrated tomato punch, deepens the sauce body.
Chili powder: warm, smoky heat that screams “Mexican-ish” without being crazy.
Cumin: earthy, slightly nutty backbone for that taco vibe.
Smoked paprika: subtle smokiness, makes it taste grilled or campfire-ish.
Kosher salt: pulls everything together, don’t skip seasoning.
Black pepper: sharp finish that wakes up the other spices.
Cream cheese: creamy binder that makes it rich and silky.
Sour cream: tangy creaminess, keeps it from feeling too dense.
Cheddar cheese: melty, sharp comfort that everyone loves.
Mexican blend cheese: optional, adds ooze and extra flavor layers.
Cilantro: fresh herb hit, brightens the whole dish.
Green onions: pop of oniony freshness on top.
Avocado: creamy cool contrast, perfect with spicy bites.
Pickled or fresh jalapeños: add zing and real heat if you want.
Cooking spray or oil for dish: helps clean release, practical little helper.

Ingredient Quantities

1 1/2 pounds ground beef, 80 20 or 85 15 works fine

1 tablespoon olive oil or avocado oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 medium green bell pepper, diced

1 cup riced cauliflower (about 4 cups fresh cauliflower riced), drained of excess moisture

1 (14 ounce) can diced tomatoes, well drained

2 tablespoons tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon black pepper

4 ounces cream cheese, softened

1/2 cup sour cream

2 cups shredded cheddar cheese, divided

1 cup shredded Mexican blend cheese, optional but tasty

1/4 cup chopped fresh cilantro, plus extra for garnish

2 green onions, sliced for topping

1 avocado, sliced for serving, optional

Pickled jalapeños or fresh jalapeño slices, optional for heat

Cooking spray or extra oil for the baking dish

How to Make this

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1. Preheat oven to 375°F and lightly grease a 9×13 baking dish with cooking spray or a little oil.

2. Heat 1 tablespoon oil in a large skillet over medium high heat. Add the chopped onion and diced green pepper and cook about 4 minutes until softened, then stir in the minced garlic and cook 30 seconds.

3. Add 1 1/2 pounds ground beef to the skillet, break it up, and brown until no longer pink. Drain excess grease if needed but keep a little for flavor.

4. Stir in the well drained 14 ounce can diced tomatoes, 2 tablespoons tomato paste, 1 cup riced cauliflower (squeezed of excess moisture), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Simmer 4 to 6 minutes until flavors meld and mixture is not too wet.

5. Remove skillet from heat and stir in 4 ounces softened cream cheese, 1/2 cup sour cream, and 1/4 cup chopped fresh cilantro until smooth and well combined. Taste and adjust salt or spices.

6. Transfer half the beef mixture to the prepared baking dish and spread evenly. Sprinkle 1 cup of shredded cheddar and, if using, half the shredded Mexican blend over the layer.

7. Spread the remaining beef mixture on top and finish with the remaining 1 cup cheddar and the rest of the Mexican blend cheese.

8. Bake uncovered for about 12 to 15 minutes, until cheese is melted and bubbly and edges are slightly browned. For a golden top you can broil 1 to 2 minutes watching closely so it does not burn.

9. Let the casserole rest 5 minutes to set, then sprinkle with sliced green onions and extra chopped cilantro. Add pickled or fresh jalapeños now if you want heat.

10. Serve with sliced avocado on the side or on top. Leftovers keep well covered in the fridge 3 to 4 days and reheat in the oven or microwave.

Equipment Needed

1. 9×13 inch baking dish (lightly greased)
2. Large skillet or sauté pan (heavy-bottomed if possible)
3. Spatula or wooden spoon for stirring and scraping
4. Chef’s knife and a cutting board for chopping veggies and cilantro
5. Measuring cups and spoons
6. Can opener and a fine mesh strainer or colander (for draining tomatoes and cauliflower)
7. Mixing bowl for softening cream cheese and mixing fillings
8. Cheese grater (if shredding your own cheese)
9. Oven mitts or pot holders for handling hot dish and broiling

FAQ

Can I swap the ground beef for something else? Yes, you can use ground turkey, chicken, or pork. Turkey will be leaner so it might need a bit more oil and extra seasoning since it’s milder. If you use higher fat meat, drain less, you'll get juicier casserole.

How do I make this ahead of time? You can cook everything up to the point of baking, then cool and cover in the fridge for up to 24 hours. When you're ready, let it sit at room temp 20 to 30 minutes, then bake as directed. Or freeze the unbaked casserole for 2 to 3 months, thaw overnight before baking.

Can I make this dairy free or lower in dairy? For dairy free, swap cream cheese and sour cream for dairy free cream cheese and a dairy free thick yogurt, and use dairy free shredded cheese or skip it. Texture and flavor change a bit, but it's still tasty.

Is this recipe spicy? How can I change the heat level? It’s mild to medium as written. Add pickled jalapeños, fresh chopped jalapeño or extra chili powder for more heat. To tone it down, use less chili powder and skip jalapeños or remove seeds.

How do I store and reheat leftovers? Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350F until warmed through or microwave single portions for about 1 to 2 minutes depending on your microwave.

Can I add other veggies or beans? You can add zucchini, mushrooms, or diced tomatoes with liquid if you want more veggies. Beans are not keto friendly so skip them if you’re keeping it low carb. If you add wet veggies, drain or cook them down first so casserole doesn’t get soggy.

Keto Mexican Ground Beef Casserole Recipe Substitutions and Variations

Ground beef: use ground turkey or ground pork if you want it leaner or just different flavor, keep an eye on cooking time cause turkey dries out quicker.
Riced cauliflower: swap for riced broccoli or finely shredded cabbage, both hold up well and stay low carb but cabbage will be a bit more crunchy.
Cream cheese: mascarpone or full fat Greek yogurt work, mascarpone gives the same creamy texture while Greek yogurt adds tang but make it thick so it doesn’t make the casserole watery.
Diced tomatoes: use fire roasted tomatoes or a chunky low sugar salsa instead, both add brightness without changing the texture too much.

Pro Tips

1) Don’t skip squeezing the riced cauliflower. If it’s even a little wet the casserole gets soggy. Use a clean dish towel or lots of paper towels and press/ twist hard, like you mean it.

2) Brown the beef well and let it get a bit crusty in spots before breaking it up. Those browned bits add real flavor. Drain most grease but leave a tablespoon for taste.

3) Soften the cream cheese first by microwaving 10 to 15 seconds or letting it sit out 20 minutes. It’ll blend smooth with the sour cream and stop little clumps from showing up.

4) If you want a brighter, fresher finish add a squeeze of lime or a splash of vinegar right after cooking. It wakes up the tomatoes and cilantro and cuts the richness.

Keto Mexican Ground Beef Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Keto Casserole that turns plain ground beef into a spicy, melty, low carb dinner everyone fights over and I’m not sorry about it.

Servings

servings

Calories

707

kcal

Equipment: 1. 9×13 inch baking dish (lightly greased)
2. Large skillet or sauté pan (heavy-bottomed if possible)
3. Spatula or wooden spoon for stirring and scraping
4. Chef’s knife and a cutting board for chopping veggies and cilantro
5. Measuring cups and spoons
6. Can opener and a fine mesh strainer or colander (for draining tomatoes and cauliflower)
7. Mixing bowl for softening cream cheese and mixing fillings
8. Cheese grater (if shredding your own cheese)
9. Oven mitts or pot holders for handling hot dish and broiling

Ingredients

1 1/2 pounds ground beef, 80 20 or 85 15 works fine
1 tablespoon olive oil or avocado oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 medium green bell pepper, diced
1 cup riced cauliflower (about 4 cups fresh cauliflower riced), drained of excess moisture
1 (14 ounce) can diced tomatoes, well drained
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon black pepper
4 ounces cream cheese, softened
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 cup shredded Mexican blend cheese, optional but tasty
1/4 cup chopped fresh cilantro, plus extra for garnish
2 green onions, sliced for topping
1 avocado, sliced for serving, optional
Pickled jalapeños or fresh jalapeño slices, optional for heat
Cooking spray or extra oil for the baking dish

Directions

Preheat oven to 375°F and lightly grease a 9×13 baking dish with cooking spray or a little oil.
Heat 1 tablespoon oil in a large skillet over medium high heat. Add the chopped onion and diced green pepper and cook about 4 minutes until softened, then stir in the minced garlic and cook 30 seconds.
Add 1 1/2 pounds ground beef to the skillet, break it up, and brown until no longer pink. Drain excess grease if needed but keep a little for flavor.
Stir in the well drained 14 ounce can diced tomatoes, 2 tablespoons tomato paste, 1 cup riced cauliflower (squeezed of excess moisture), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Simmer 4 to 6 minutes until flavors meld and mixture is not too wet.
Remove skillet from heat and stir in 4 ounces softened cream cheese, 1/2 cup sour cream, and 1/4 cup chopped fresh cilantro until smooth and well combined. Taste and adjust salt or spices.
Transfer half the beef mixture to the prepared baking dish and spread evenly. Sprinkle 1 cup of shredded cheddar and, if using, half the shredded Mexican blend over the layer.
Spread the remaining beef mixture on top and finish with the remaining 1 cup cheddar and the rest of the Mexican blend cheese.
Bake uncovered for about 12 to 15 minutes, until cheese is melted and bubbly and edges are slightly browned. For a golden top you can broil 1 to 2 minutes watching closely so it does not burn.
Let the casserole rest 5 minutes to set, then sprinkle with sliced green onions and extra chopped cilantro. Add pickled or fresh jalapeños now if you want heat.
Serve with sliced avocado on the side or on top. Leftovers keep well covered in the fridge 3 to 4 days and reheat in the oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.