A unique low carb Mexican taco casserole bake that’s sure to be a winner. It’s got a spicy ground meat base topped with a cheesy mashed potato-like topping.
Although there are many low carb recipes available on the internet, I’m always adding real cookbooks to my collection. Many of the books in my collection have inspired me to create my own recipes. And, one day, I may even have enough time to author my own cookbook.
Recently, I discovered Taking Out the Carbage. It’s a fantastic book written by DJ Foodie who also runs a successful low carb food blog.
I received a complimentary copy of the gorgeous hardcover book along with the eBook version. The size of the book and number of recipes blew me away! This is a must-have low carb cookbook for your collection!
The book itself has 574 pages and weighs close to 6.5 pounds. And, it’s filled with 226 tasty low carb recipes and practical information to help any one succeed in this way of eating. It even comes wrapped in bacon paper making it a perfect low carb gift!
This Mexican taco casserole bake was inspired by the Spicy Burger Casserole recipe found in Taking Out The Carbage. I simply replaced the spicy burger filling with a slightly modified version of my Mexican Zucchini and Beef recipe.
The cheesy mashed potato like topping that DJ Foodie used on his Spicy Burger Casserole is genius. Using it to top my basic Mexican beef gave the casserole a taco like taste. And, the dish was a winner with my family.
If you love the taste of tacos, or just Mexican food in general, this beef taco bake is something you are going to want to try. It’s so easy to put together, too.
The casserole is easier to put together than a layered taco bake like my Mexican lasagna. And, there’s no tortillas to worry about!
The topping for this Mexican taco casserole is simply a mix of water, almond milk, almond flour, butter, and cheese. It’s a cinch to make and makes the finished dish very similar to a shepard’s pie.
In fact, I may just try using the idea to make a low carb version of shepard’s pie. Once you try the almond flour based mashed topping, I bet you’ll find more recipes to use it for.
I used two types of cheese in the casserole. Extra sharp white cheddar was mixed into the almond flour mix and sharp orange cheddar was sprinkled on top.
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.
I baked the Mexican taco casserole in a 9×13-inch stoneware pan. If it’s too much food, the recipe can easily be cut in half and made in an 8×8 or 9×9 square pan instead.
Stoneware has always been my favorite pans for baking. I find them easy to clean and love that they hold the heat so well. Once I started using stoneware for baking, I was sold. I think you’ll be sold too if you give it a try.
If you aren’t using stoneware pans, you should definitely give them a try. You can learn more of the benefits on this traditional clay based cookware here.
To up the flavor of this Mexican casserole even more, try adding on some sauce. I like the gluten-free enchilada sauce over at Low Carb Maven.
Casseroles are one of my favorite dishes to make during cooler weather. I find them so warm and comforting. We eat a lot of them over the winter.
Soups and stews are my other favorites to enjoy when it’s cold outside. DJ Foodie’s cookbook has a whole chapter devoted on them.
His taco soup and creamy smoked salmon chowder are recipes I’d like to try this winter. The cookbook is full of so my great looking recipes, it’s tough to choose.
Want to sample some of DJ Foodie’s recipes before deciding, you can visit his blog. Just click on the blog link at the bottom of this page.
I’d like to thank DJ Foodie for sharing his gorgeous cookbook with me. All his recipes are focused on real whole foods which is something that I believe it very important.
Taking Out the Carbage is such a wonderful book to have and share. I’m planning to buy a few copies to give out as gifts this year.
If you like this recipe, you may also want to check out my Yellow Summer Squash Taco Bake. It’s one of the first recipes I ever published on this blog and has been a favorite with readers for over six years.
Low Carb Mexican Taco Casserole Bake Recipe
Mexican Taco Casserole - Taking Out the Carbage
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
- 1/2 teaspoon crushed red pepper flakes optional
Topping:
- 1 cup water
- 1/2 cup unsweetened almond milk 120 mL
- 1/4 cup fresh whole butter 60 mL
- 1 1/2 cups almond flour 360 mL
- 1 pound cheddar cheese grated
Instructions
Beef Filling:
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Brown ground beef with minced garlic, salt, and pepper.
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Cook over medium heat until beef is browned.
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Add canned tomatoes and remaining spices.
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Cover and simmer on low heat for about 10 minutes.
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Pour out into 9x13 baking pan.
Topping:
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Place medium-sized saucepan on the stove with the water, almond milk, and butter. Bring to a slow simmer.
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Whisk the almond flour into the simmering almond-water mixture.
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Whisk in half of the grated cheddar cheese. Taste and adjust seasoning with a bit of salt and pepper.
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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.
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Spread the mixture evenly over the ground beef mixture.
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Sprinkle remaining cheese on top of the almond flour mixture.
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Bake at 350F (177C) for about 25 to 30 minutes. Serve!
Recipe Notes
Adapted from a recipe in Taking Out the Carbage.
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Debi says
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!
Lisa says
Thanks for writing in Debi! Glad you enjoyed the recipe.
Carrie says
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!
Kathy says
3rd time leftovers for lunch today and better than the first day. The flavors together are delicious. Will be making this often.
Kathy says
Made this tonight for my husband and I. Used about 1/2 cup more almond flour and it was still runny however it was delicious. Will practice more with less liquid. We are looking forward to the leftovers. Do you know if it freezes well? Thanks
Lisa says
I’ve never put it in the freezer, but I don’t see why it wouldn’t be okay.
Pam says
I tried this recipe tonight. I am not too sure what I did wrong for the topping, but it just would not thicken and make a crust. It stayed too wet. I did use coconut milk instead of almond milk. Would that have any negative effect? Comments/tips/ suggestions appreciated. Thanks!
Lisa says
Did you add in more almond flour as instructed? That usually does the trick. Or, add in only half the liquid and add small amounts if needed to thin the mixture.
Cathy Walston says
I tried it tonight; followed the recipe to the letter. The topping did not harden…it was actually mush-looking. I am disappointed, but the mixed up flavors still taste really good!
Lisa says
The topping is SUPPOSED to be mushy like mashed potatoes.
Martina says
Hi Lisa,
I would like to cook this Casserole but I have a a question.
You`re using almond flour. Is this only the ground almonds or was it treated by the mill?
In Germany we have two different products:
a ) almond flour: is made by ground almonds and is de-oiled, with a very low moistness
(total fat: ~ 5 g 1/4cup)
b) ground almonds: almonds which only were grind (total fat: 16 g 1/4cup)
Greetings from Germany
Martina
Lisa says
I used the ground almonds variety (I haven’t seen the defatted kind here in the US).
Kiara says
Yum! Made this today. I successfully swapped coconut flour for almond flour. I used 1 cup coconut flour and added some salt and garlic powder to the cheese, flour, milk, and water. It was awesome!! I had to add a little extra liquid with my amount of coconut flour.
Lisa says
Good to know coconut flour works well too!
Vickie Larsen says
Lisa, I’m a newbie, and I’m drooling over all your food photos & recipes . Looking forward to making & eating every single one. YUM !
Lisa says
Thanks Vickie! I hope you enjoy every bite 🙂
Tomi says
My hubby and son are not low carbers. My son just doesn’t like much of anything real. But he smelled this cooking and said he’d try it and he and the hubby and I all liked it. Think I will try the topping on a shepherd’s pie next time! Thanks for a great recipe!
Lisa says
I’m glad the non low carb dieters were pleased with it. I do think the topping would be perfect for a shepherd’s pie.
Micki Oates says
My husband & I loved this main dish! Since it’s only two of us, I cut the recipe in half & we got two meals from it. Even heated up two days later it was delicious. I didn’t have any almond milk & used organic whipping cream instead.
This recipe will be made often. Thanks Lisa for your great website!
Micki
Lisa says
So glad it worked out for the two of you Micki!
Jasmine says
my son has a nut allergy..can you recommend a sub for the almond flour and milk please?? Thx
Lisa says
Any low carb milk is fine such as coconut. Finely ground sunflower seeds (I use a coffee grinder) are a perfect sub for almond flour.
KalynsKitchen says
I love taco flavors in almost anything and this sounds delicious!
Lisa says
Thanks Kalyn!
Kelly F says
Can this be frozen after cooking?
Lisa says
It should be fine to freeze this after cooking.
Jeannette D. says
This looks awesome! Can you substitute coconut milk and coconut flour for the almond?
Lisa says
You could, but you’d likely need less coconut flour (it absorbs a lot of moisture). Also, taste will be different.
Shelia says
This looks one to add to the rotation of meals.
Lisa says
It is!
Linda Biggs says
That looks yummy.
Lisa says
You should give it a try!
Rachel says
Looks amazing!
Lisa says
Thanks Rachel!
Tammy Anthony says
I love the low carb food options you post. Especially Mexican food recipes! YUM! Thank you so much!
Lisa says
I hope you loved this one Tammy!
Dave mac says
I submitted my e-mail address and tried to down load the Garbage book but it didn’t down load or I can not find it in my computer.
Lisa says
The link to download the cookbook should be active for a set period of time once emailed so you can try again. If you are still having trouble, you need to contact DJ Foodie.
DJ Foodie says
Hi Dave mac, my email address is on the confirmation email you’re sent. If you’re having any troubles, I’m easily found. Shoot me an email and I’m happy to assist you find the file. Private Message via Facebook is another great way to go. Once we get you rolling, my hope is that you’ll love it! 😀
Andrea says
How many servings for this recipe? I looked and can’t seem to find it.
Thanks!
Lisa says
I got 15 pieces and added that info to the recipe card.
DJ Foodie says
Thank you for the kind words and write-up Lisa! I hope your readers love the recipe! 🙂
Lisa says
The topping is amazing and so is your book DJ!
Troy says
What are the nutritional values.
Lisa says
Added the nutritional data to the recipe card.
Belinda says
This looks so yummy! I love Mexican inspired foods and they’re so easy to make low carb and still taste delicious, I’m going to give this one a try!
Lisa says
You’ll love the topping on this one!
Mel says
Could this be made with coconut flour?
Lisa says
Probably it could be, but you’d have to experiment with the amount and make any other adjustments needed.