Craving bold Mexican flavors without all those carbs? This keto casserole turns up the heat and brings the comfort factor, big time!
In my Kentucky kitchen, I’ve learned that good comfort food doesn’t have to contain a lot of carbohydrates. Over the years, I’ve come to develop a kind of Southern-inspired keto cooking that keeps the carbs down and the flavor popping — but without sacrificing texture or satisfaction.
This easy keto Mexican casserole is my go-to when I need something filling and flavorful — but fast. This is a great fix for families because it’s not too spicy for the little ones but brings just enough heat to keep it interesting for adults.
When you want a filling weeknight casserole with a low-carb twist, this casserole accomplishes that and more combining seasoned ground beef, sautéed onion, and tender cauliflower rice, all tied together with sour cream, melted Mexican cheese, and some chopped herbs and tomato for garnish.
This casserole also has a versatility I love. You can sneak some veggies in there and kids will never know it or spice it up a bit with some hot peppers if you like the heat. And chances are, you’ve already got all the ingredients to make this luscious casserole in your fridge and pantry — even the cauliflower rice, if you eat keto a lot.
This casserole is my kind of keto meets Tex-Mex meets Southern casserole kind of fusion dish. It brings the spicy, lots of beefy goodness, the low carb count, and the cheesy. It’s just the kind of comfort-food casserole we love in Kentucky. And while it’s keto-friendly, it still eats like a really hearty meal.
A Southern keto casserole with all kinds of flavor
The ingredients in this casserole come together in layers that build serious flavor and comfort. The ground beef brings bold, savory depth, while smoked paprika weaves in a warm, smoky kick of spice. The cauliflower rice stays fork-tender in the oven because it just soaks up all that sauce and seasonings, making it even more flavorful. The sour cream acts as a base that melds with the juices from that ground beef into one creamy sauce. And then there’s the cheese. That bubbling blanket of shredded Mexican cheese doesn’t just melt … it browns and crisps around the edges, making those corner pieces that you just know are the most coveted ones of all. My clients always want a big corner slab of this for that very reason. As it bakes, the cheese fuses everything together, flavoring that creamy beef layer with just the right balance of cheese, spice, and indulgence. The fresh chopped Roma tomatoes and cilantro finish this off with bright blast of contrast — like a little Southern sunshine right at the end of your fork.
How do I store leftovers?
Store this casserole in an airtight container or wrap your baking dish tightly with plastic wrap. This casserole will stay fresh in the fridge for at least 3 days. Before serving, simply reheat the casserole in the oven at 350°F for 10-15 minutes, or you can microwave this in 1-minute blasts until the casserole is heated through. You can also freeze this casserole for up to 3 months, but I’d use this up in 60 days, being that it contains 1/2 cup of sour cream.
Similar recipes to try
If you’re looking to add more satisfying, low-carb casseroles to your rotation, these three Pepper Porch recipes are sure to become fast favorites. This Keto Cheeseburger Pie is absolutely delicious. It’s like a big, melty cheeseburger baked to golden perfection but without the bun. This Keto Instant Pot Spaghetti Casserole layers zucchini noodles, ground beef, marinara, and melty, stretchy mozzarella in a casserole that is pure Italian-American comfort food on a plate. And when you’re craving something really cheesy and satisfying, nothing spells comfort food like this Keto Ham and Swiss Casserole with Broccoli.
Keto Ground Beef Mexican Casserole
Ingredients
- 1 tablespoon avocado oil divided
- 1 small onion diced
- 2 cloves garlic chopped
- 1/2 pound ground beef
- 1/4 teaspoon sweet paprika
- 1 tablespoon taco seasoning
- Pinch of salt
- Pinch of black pepper
- 2 Roma tomatoes chopped
- Fresh cilantro chopped
- 2 cups cooked cauliflower rice
- 1/2 cup sour cream
- 1 tablespoon butter
- 2 ounces shredded Mexican cheese
Instructions
- Preheat the oven to 400 degrees F.
- Heat oil in a large skillet over medium-high heat, then add the onion and cook for 2 minutes until translucent. Stir in the garlic and slowly cook for 1 minute.
- Add the ground beef to the skillet and cook for about 20 minutes until browned.
- Season with the paprika, taco seasoning, salt and pepper.
- While the meat is cooking, break it up with a wooden spoon, then add the chopped Roma tomatoes and cilantro. Remove the skillet from the heat and set aside.
- In another skillet, heat some oil and warm the cauliflower rice. Season with salt.
- In a casserole dish, combine the warmed cauliflower rice, sour cream, and butter.
- Spread the beef mixture evenly on top of the cauliflower rice mixture and sprinkle with the shredded Mexican cheese.
- Bake in the oven for 15 – 20 minutes until the cheese is melted. Remove from the oven and let it cool down before cutting and serving.
My husband loved, except for the IDEA of cauliflower. Had to reprint it without the word “keto,” and of course he had to have a slice of dry, prefab, Whot bread with it.
I use the entire packages, so for the 8 servings amount, it had 1.5 lbs beef and two packages of frozen cauliflower (riced in blender). Thanks!
That’s hilarious Thanks for sharing your adjustments and glad it was a hit even with the bread!