Healthy Whole Food Keto Taco Casserole

If you are a fan of tacos, you will LOVE this low-carb, Whole30 compliant casserole. It is meaty, saucy, and mouthwatering. This recipe is perfect for beginner cooks and only needs 15 minutes of active work. The ingredients for this Whole30 casserole are similar to any other low carb tacos. They start with a base of protein, in this case, ground beef, mixed with low-carb veggies and spices. It is baked to golden perfection then served with shredded lettuce, avocado, and lemon slices.

This taco casserole recipe is a huge crowd-pleaser. It is a perfect addition to your gatherings and home parties. This recipe serves 4 people, but you can double or triple it to feed more. You will definitely be adding it to your low carb Whole30 family dinner recipes.

Are tacos low carb?

The short answer is no; tacos are not typically low carb because they are traditionally served in corn or wheat tortillas. The filling however, can be - depending on the ingredients used and their amounts. A major component to look out for when making tacos is seasoning. Store-bought taco or fajita seasoning often contains high-carb filler ingredients such as cornstarch. The best option would be to make your seasoning mix from scratch or add each ingredient separately, as we did in this recipe.

How can you serve this taco casserole?

To keep this casserole Whole30 compliant, light, and refreshing, we are serving over a bed of fresh lettuce, topped with avocado and some lemon slices. If you aren’t following a Whole30 diet, and prefer a more authentic version, then you can serve this dish with these low-carb tortillas: https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b6e1533b-8887-f319-1abd-7196da25ef6e

Is this recipe meal-prep friendly?

This taco casserole is actually one of the best Whole30 recipes for meal prep because it’s easy and nutritious. The next time you cook this dish, double or triple the recipe, serve some of it for dinner, and store the rest in air-tight containers, without the lettuce and avocado. Keep the containers in the fridge for up to 3 days, and microwave one container when you’re ready to eat, then add the lettuce and avocado. You can also freeze them for up to 3 months.

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC

Net Carbs

5.4 g
Fiber

3.2 g
Total Carbs

8.6 g
Protein

32 g
Fats

22.4 g

365 cals

Quantity

Serving Size

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Oil

2 tbsp
Ground beef

1 lb
Onion, white, yellow or red, raw

0.25 small
Garlic

1 clove
Tomato raw (includes cherry, grape, roma)

0.5 small - 2 2/5" diameter
green bell pepper

0.5 small
Cauliflower, raw

100 g
Medium Salsa

0.75 cup
Cumin, ground

0.5 tsp
Paprika

1 tsp
Cayenne

0.5 tsp
Salt

1 tsp
Avocado

0.5 each
Shredded lettuce

4 cup, shredded
Lemon

0.5 medium - 2 1/8" diameter

Step 1

Preheat your oven to 180C/ 350 C and prepare a medium-sized baking dish. Add the oil to a nonstick pan over medium heat and brown the beef for 5-7 minutes, until browned. Finely dice the onion and mince the garlic, then add them to the meat and cook for 2-3 minutes.
Step 2

Take the beef off the heat and set it aside. Finely chop the tomatoes and peppers and add them to the casserole. Roughly chop the cauliflower and add it to the baking dish along with the salsa.
Step 3

Add the beef to the casserole dish. Add the cumin, paprika, cayenne, and salt. Mix to incorporate.
Step 4

Transfer to the oven and bake for 20-25 minutes, or until the cauliflower has cooked all the way through. Take the casserole out of the oven and let it cool slightly. Meanwhile, finely shred the lettuce, slice the lemon, and cut the avocado into cubes.
Step 5

To serve, add 1 cup of shredded lettuce to a plate, and top it with ¼ of the casserole. Add avocado and lemon slices to the plate. Serve immediately.