This keto taco casserole is absolutely delicious and flavorful! Top with your favorite toppings: salsa, pico de gallo, avocado slices or guacamole, sour cream, black olives, or cilantro.
Prep Time25 minutesmins
Cook Time40 minutesmins
Keyword: Carrie Brown, Spicy Taco Soup Base
Recipe Creator: Carrie Brown
Servings: 4slices
Calories: 627.7kcal
Author: Carrie Brown
Ingredients
10oz.chopped canned tomatoes
1Tbsp.avocado oil
4oz.yellow bell pepperchopped
1mediumpoblano pepperstemmed, seeded and finely chopped
Open the canned tomatoes and drain in a sieve placed over a bowl. Set aside.
Heat the oil over medium heat in a large skillet. Add the chopped bell pepper, poblano, sliced onion, and crushed garlic.
Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Add the ground beef and break into pieces using a spatula.
Add the Spicy Taco Keto Chow and taco seasoning, mix well and cook the seasoned meat, stirring often, until beef is browned, about 10 minutes.
Add the drained tomatoes and cook, stirring occasionally, for a further 2 minutes and then remove from the heat.
In a baking dish, arrange half of the tortilla chips in a slightly overlapping single layer in the bottom.
Spread half of the beef sauce evenly over the tortilla chips and then sprinkle evenly with half of the cheese.
Repeat the tortilla chips, beef sauce and cheese layers.
Bake the casserole until the cheese is golden brown, about 16-20 minutes.
Let cool for 10 minutes before serving.
Top with your favorite toppings.
Notes
For a more spicy heat, double the amount of taco seasoning.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.