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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.
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.
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?
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:
- In a skillet over medium heat, brown the ground beef with the minced garlic, salt, and pepper.
- Once the beef is browned, add the canned tomatoes and remaining spices.
- Reduce the heat to low, cover, and simmer for about 10 minutes.
- Transfer to a 9×13 baking pan.
Next, combine the topping ingredients on the stove:
- In a medium-sized saucepan, combine the water, almond milk, and butter. Bring to a slow simmer.
- Once simmering, whisk the almond flour into the saucepan mixture.
- Whisk in half of the grated cheddar cheese.
- Taste the mixture and then add salt and pepper to your taste.
- 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.
Lastly, we’ll finish prepping the casserole and place it in the oven to bake:
- Spread the topping mixture evenly over the ground beef mixture.
- Sprinkle the remaining cheese on top.
- 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!
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!
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!
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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:
- 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 9×13 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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
Jane Smith
Is there a way to make the topping crunchy?
Lisa MarcAurele
You could try topping it with almond flour and not using any water.
Ellen
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?
Lisa MarcAurele
Cheese can also be added to the mixture and it will help thicken it.
Julie
Lisa:
I’m allergic to dairy,would I be able to substitute ghee for the butter?
Thanks, Julie
Lisa MarcAurele
Ghee or butter flavored coconut oil can be used in place of butter for dairy-free.
Brenda Jones
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!
Lisa MarcAurele
It’s two 10 ounce cans of Rotel or similar.
Sophia Gilsdorf
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.
Tom
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.
Lisa MarcAurele
Thanks for sharing that tip!
Debi
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
Thanks for writing in Debi! Glad you enjoyed the recipe.
Carrie
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
3rd time leftovers for lunch today and better than the first day. The flavors together are delicious. Will be making this often.
Kathy
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
I’ve never put it in the freezer, but I don’t see why it wouldn’t be okay.
Pam
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
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.
Samantha Whitson
Ok, I’m confused~ if it’s supposed to mimic Shepard’s Pie- which is mashed potatoes- then it would not “harden”, “dry out” or form a “crust”, other than maybe a light crispy top layer from the potato or cheese browning. It seems as if folks may be confused about it because it’s almond flour with the other ingredients, giving the mashed potato feel-when we’re used to seeing cauliflower or other foods used to mimic mashed potatoes. I’m guessing it’s not meant to be a firm or flaky pastry type “crust”, correct?
Thanks, in advance, for any clarification you can offer=)
Lisa MarcAurele
It’s not a crispy top layer but more like mashed-potato like texture.
Cathy Walston
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
The topping is SUPPOSED to be mushy like mashed potatoes.
Martina
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
I used the ground almonds variety (I haven’t seen the defatted kind here in the US).
Kiara
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
Good to know coconut flour works well too!
Vickie Larsen
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
Thanks Vickie! I hope you enjoy every bite 🙂
Tomi
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
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
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
So glad it worked out for the two of you Micki!
Jasmine
my son has a nut allergy..can you recommend a sub for the almond flour and milk please?? Thx
Lisa
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
I love taco flavors in almost anything and this sounds delicious!
Lisa
Thanks Kalyn!
Kelly F
Can this be frozen after cooking?
Lisa
It should be fine to freeze this after cooking.
Jeannette D.
This looks awesome! Can you substitute coconut milk and coconut flour for the almond?
Lisa
You could, but you’d likely need less coconut flour (it absorbs a lot of moisture). Also, taste will be different.
Shelia
This looks one to add to the rotation of meals.
Lisa
It is!
Linda Biggs
That looks yummy.
Lisa
You should give it a try!
Rachel
Looks amazing!
Lisa
Thanks Rachel!
Tammy Anthony
I love the low carb food options you post. Especially Mexican food recipes! YUM! Thank you so much!
Lisa
I hope you loved this one Tammy!
Dave mac
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
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
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
How many servings for this recipe? I looked and can’t seem to find it.
Thanks!
Lisa
I got 15 pieces and added that info to the recipe card.
DJ Foodie
Thank you for the kind words and write-up Lisa! I hope your readers love the recipe! 🙂
Lisa
The topping is amazing and so is your book DJ!
Troy
What are the nutritional values.
Lisa
Added the nutritional data to the recipe card.
Belinda
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
You’ll love the topping on this one!
Mel
Could this be made with coconut flour?
Lisa
Probably it could be, but you’d have to experiment with the amount and make any other adjustments needed.