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    Home / Recipes / Keto Casserole Recipes

    Keto Mexican Beef Casserole Recipe

    By Lisa MarcAurele · Jul 7, 2020 · 66 Comments

    25.3K shares
    Jump to Recipe
    keto mexican casserole recipe

    This keto Mexican casserole is like a low carb shepherd’s pie with a Mexican twist! Spicy ground beef topped with a cheesy mashed potato-like topping make this a super delicious and comforting dish.

    keto mexican beef casserole pintrest image
    Article Index
    • Recipe inspiration
    • How to make keto Mexican casserole
    • How many carbs in low carb Mexican beef casserole
    • Other recipes to try
    • Recipe

    Have you ever thought about combining the comfort of a shepherd’s pie with the flavors of a Mexican taco casserole?

    No? Me neither, until I came up with this recipe!

    I love making casseroles. They’re a great way to feed the family and still have leftovers. Plus, they’re so easy to make!

    I have quite a few casserole recipes inspired by Mexican flavors, like my keto taco casserole or easy mexican chicken casserole. 

    But this low carb Mexican casserole with ground beef recipe is a little different.

    taking out the carbage cookbook

    Recipe inspiration

    The topping for the dish is adapted from the Spicy Burger Casserole recipe found in Taking Out the Carbage by DJ Foodie! I highly recommend this gorgeous cookbook. The size of the book and number of recipes blew me away. It’s a must-have for any low carb cookbook collection.

    And the cheesy mashed potato-like topping from his cookbook is genius. It’s what makes keto Mexican casserole the perfect comfort food!

    It reminds me so much of a shepherd’s pie, but with a delicious and spicy filling. It was immediately a big hit with my family.

    Most faux mashed potato recipes use cauliflower, like my garlic cauliflower mash. Cauliflower is well known for mimicking the texture of potatoes.

    However, the topping for this recipe doesn’t require any cauliflower at all. In fact, it’s made from super common ingredients you probably have in your kitchen right now.

    All you need is a little water, almond milk, butter, almond flour, and cheese!

    Ready to see how easy it is to make this low carb Mexican beef casserole?

    low carb beef casserole

    How to make keto Mexican casserole

    This simple dish comes together by cooking the ground beef filling, preparing the topping, then baking for about half an hour. It’s really that easy!

    First, we’ll cook the ingredients for the ground beef filling:

    1. In a skillet over medium heat, brown the ground beef with the minced garlic, salt, and pepper. 
    2. Once the beef is browned, add the canned tomatoes and remaining spices.
    3. Reduce the heat to low, cover, and simmer for about 10 minutes.
    4. Transfer to a 9x13 baking pan.
    initial preparation steps

    Next, combine the topping ingredients on the stove:

    1. In a medium-sized saucepan, combine the water, almond milk, and butter. Bring to a slow simmer.
    2. Once simmering, whisk the almond flour into the saucepan mixture.
    3. Whisk in half of the grated cheddar cheese.
    4. Taste the mixture and then add salt and pepper to your taste.
    5. Cook the mixture until it is roughly the consistency of mashed potatoes. If it’s too thick, add a bit of water or almond milk. If it’s too thin, sprinkle in a bit more almond flour.
    final preparation steps

    Lastly, we’ll finish prepping the casserole and place it in the oven to bake:

    1. Spread the topping mixture evenly over the ground beef mixture.
    2. Sprinkle the remaining cheese on top.
    3. Place the casserole in the oven and bake at 350°F for about 25 to 30 minutes, until the cheese is fully melted and just starting to turn golden.

    Your low carb Mexican casserole is ready to serve! 

    low carb mexican casserole

    How many carbs in low carb Mexican beef casserole

    I like to cut this hearty casserole into about 15 servings.

    At that size, each piece will have 5.5 grams of total carbohydrates and 1.5 grams of fiber. This means that there are 4 net carbs per slice.

    Each serving will be about 180 calories. This leaves plenty of room for delicious toppings or sides. Or you could treat yourself to seconds!

    low carb mexican casserole with ground beef

    Other recipes to try

    Looking for more easy low carb casserole recipes? Check out a few of these favorites:

    • Southwest Casserole with ground beef is another delicious casserole loaded with Mexican flavor!
    • Broccoli Egg Casserole made with bacon and cheese can be made ahead for easy breakfast all week.
    • My Easy Sausage Casserole includes mock potatoes made from daikon radishes for a delicious low carb comfort food!
    • Cauliflower Ham Casserole is super easy to prepare and a great way to use leftover ham.
    • Keto Eggplant Lasagna combines two popular dishes into one very delicious and satisfying meal!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb gluten free taco casserole

    Mexican Taco Casserole - Taking Out the Carbage

    4.90 from 19 votes
    A unique low carb taco bake that's sure to be a winner. It's got a spicy ground meat base topped with a cheesy mashed potato-like topping.
    Prep Time:10 mins
    Cook Time:45 mins
    Total Time:55 mins
    Course: Main Course
    Cuisine: Mexican
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 15
    Calories: 344

    Ingredients

    Beef Filling:

    • 2 pounds ground beef
    • 4 cloves garlic
    • 20 ounces tomatoes & green chilis (or salsa or diced tomatoes), 2 cans
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon onion powder
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • ½ teaspoon crushed red pepper flakes optional

    Topping:

    • 1 cup water
    • ½ cup unsweetened almond milk 120 mL
    • ¼ cup fresh whole butter 60 mL
    • 1 ½ cups almond flour 360 mL
    • 1 pound cheddar cheese grated
    US Customary - Metric

    Instructions

    Beef Filling:

    • Brown ground beef with minced garlic, salt, and pepper.
    • Cook over medium heat until beef is browned.
    • Add canned tomatoes and remaining spices.
    • Cover and simmer on low heat for about 10 minutes.
    • Pour out into 9x13 baking pan.

    Topping:

    • Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
    • Whisk the almond flour into the simmering almond-water mixture.
    • Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
    • The almond flour mixture should be roughly the consistency of mashed potatoes. If it's too thick, add a bit of water or almond milk. If it's too thin, sprinkle in a bit more almond flour.
    • Spread the mixture evenly over the ground beef mixture.
    • Sprinkle remaining cheese on top of the almond flour mixture.
    • Bake at 350F (177C) for about 25 to 30 minutes. Serve!

    Notes

    Adapted from a recipe in Taking Out the Carbage.
    It's best to shred your cheese fresh with a hand grater or food processor. The pre-shredded kind sold in bags is mixed with a starchy anti-caking powder so it has unnecessary carbs.
    Recipe was made in an 9x13-inch pan but the recipe can easily be cut in half and made in an 8x8 or 9x9 square pan instead.
    To up the flavor of this Mexican casserole even more, try adding on gluten-free enchilada sauce.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 177g | Calories: 344 | Carbohydrates: 5.5g | Protein: 52.9g | Fat: 22.5g | Saturated Fat: 10.2g | Cholesterol: 94mg | Sodium: 709mg | Fiber: 1.5g | Sugar: 0.9g

    Additional Info

    Net Carbs: 4 g | % Carbs: 3.7 % | % Protein: 49.2 % | % Fat: 47.1 % | SmartPoints: 8
    Values
    Array
    (
        [serving_size] => 177
        [calories] => 344
        [carbohydrates] => 5.5
        [protein] => 52.9
        [fat] => 22.5
        [saturated_fat] => 10.2
        [cholesterol] => 94
        [sodium] => 709
        [fiber] => 1.5
        [sugar] => 0.9
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: November 11, 2016... Last Updated: April 28, 2020

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    Reader Interactions

    Comments

      « Previous 1 2
    1. Annie

      December 02, 2022 at 4:02 am

      This looks delicious...Is this ok to freeze?. I want to do some meal prep for my daughter. Thank you

      Reply
      • Chris

        December 17, 2022 at 1:37 pm

        Yes it is!

        Reply
    2. Tory Ross

      April 17, 2021 at 9:41 am

      What can I substitute in there if I can't have dairy due to a dairy allergy? trying to figure out what to do with the top layer. I can have butter for some reason but all the other things break me out

      Reply
      • Lisa MarcAurele

        April 17, 2021 at 10:25 am

        You can leave the cheese out and use some nutritional yeast to give it a "cheesy" flavor.

        Reply
    3. Jane Smith

      May 01, 2020 at 4:27 pm

      Is there a way to make the topping crunchy?

      Reply
      • Lisa MarcAurele

        May 02, 2020 at 8:00 am

        You could try topping it with almond flour and not using any water.

        Reply
      • Ellen

        May 05, 2020 at 7:58 pm

        5 stars
        I love this dish especially the topping. Made the topping to use as a side dish. My question is the directions calls for 1pound of cheese, half to be mixed into the liquid and the other half for the top. I know you say add more almond flour to thicken the liquid mixture. But can you add more cheese and not put 1/2 pound on top?

        Reply
        • Lisa MarcAurele

          May 06, 2020 at 8:08 am

          Cheese can also be added to the mixture and it will help thicken it.

    4. Julie

      April 30, 2020 at 6:03 pm

      Lisa:
      I'm allergic to dairy,would I be able to substitute ghee for the butter?
      Thanks, Julie

      Reply
      • Lisa MarcAurele

        May 01, 2020 at 9:10 am

        Ghee or butter flavored coconut oil can be used in place of butter for dairy-free.

        Reply
    5. Brenda Jones

      April 28, 2020 at 12:39 pm

      I am just a bit confused on the tomatoes and green chilies...is it 20 oz. total, or 2 - 20 oz. cans? I am very anxious to try this!
      Thanks!

      Reply
      • Lisa MarcAurele

        April 28, 2020 at 12:50 pm

        It's two 10 ounce cans of Rotel or similar.

        Reply
    6. Sophia Gilsdorf

      April 02, 2019 at 10:52 pm

      5 stars
      Perfect as written. All 4 of us ate it up. I'm glad I doubled the recipe for leftovers. I did use a slotted spoon to transfer meat to eliminate some of the liquid.

      Reply
    7. Tom

      March 31, 2019 at 6:05 pm

      5 stars
      I think the problem with the crust not hardening is the failure to drain the ground beef..... the crust mixture was perfect until it baked with the non-drained meat.

      Reply
      • Lisa MarcAurele

        March 31, 2019 at 8:48 pm

        Thanks for sharing that tip!

        Reply
    8. Debi

      June 26, 2018 at 8:46 pm

      5 stars
      I chose this recipe because I had all the ingredients on hand. I'm SO glad I did! It came out perfectly and tasted AMAZING! WI'll definitely make again!

      Reply
      • Lisa

        June 27, 2018 at 7:17 am

        Thanks for writing in Debi! Glad you enjoyed the recipe.

        Reply
    9. Carrie

      March 07, 2018 at 9:55 pm

      5 stars
      This was great- thanks, Lisa! I wish I had read the comments first about needing more than just a little more almond flour. I'd added an extra half but was afraid to add more. But it still had wonderful flavor and my family ate it all!

      Reply
    « Previous 1 2

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