Cheesy Mexican Low-Carb Taco Bake

this now, make it later!

Cheesy Mexican Low-Carb Taco Bake

Please enable JavaScript in your browser to complete this form.

Name Email Layout

Name *

Email *

Submit

Keto taco bakes are crowd-pleasers, especially when oozing with cheese and seasoned beautifully. This Cheesy Mexican Low-Carb Taco Bake offers delightful flavors while keeping your carb intake in check. Whether you’re new to keto cooking or a seasoned pro, this dish is a must-try.

Ingredients

Ready to make your taste buds dance? Gather these key ingredients for our keto taco bake:

• 1 lb ground beef: A versatile protein source.
• 1 cup riced cauliflower: The perfect low-carb rice alternative.
• 1 cup shredded cheddar cheese: Adds creamy richness.
• 1 cup shredded Monterey Jack cheese: Enhances cheesy goodness.
• 4 low-carb tortillas: Maintain taco integrity without high carbs.
• 1 packet taco seasoning: For that authentic taco flavor.
• 1/2 cup diced tomatoes: Drained for less moisture.
• 1/4 cup chopped green onions: For fresh and zesty garnish.
• Salt and pepper: To taste.
• 1/4 cup sour cream: Optional for topping.
  

  Instructions

  Creating this irresistible low-carb taco bake is simple:

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, brown the ground beef with salt, pepper, and taco seasoning.
  3. Add riced cauliflower; cook 3-5 minutes until tender.
  4. In a greased 9×9 inch dish, layer two low-carb tortillas.
  5. Spread half of the beef mixture over the tortillas; top with half of each cheese.
  6. Add another tortilla layer, remaining beef mixture, and cheeses.
  7. Sprinkle with diced tomatoes and green onions.
  8. Bake for 20-25 minutes; cheese should be bubbly.
  9. Cool slightly before serving; add sour cream if desired.
     

     Tips for the Perfect Taco Bake

     Enhance your keto taco bake with these tips:

• Spice it up: Add diced jalapeños if you love heat.
• Chicken substitution: Swap ground beef for shredded chicken to mix up flavors.
• Pairing sides: Serve with pork rinds, celery sticks, or cucumber slices.
  

  Nutritional Information

  Understanding nutrition is key for keto success. Each serving of this luscious bake contains:

• Calories: 320
• Net Carbs: 5g
• Protein: 24g
• Fat: 21g
  

  Storage

  Store any leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes well for easy reheating later.

  FAQs

  1. Can I make this dish ahead of time?
  Yes, assemble the bake and refrigerate up to 24 hours before baking.

  2. Is there a dairy-free option?
  Use dairy-free cheese alternatives and check the tortilla ingredients.

  3. What other toppings work well?
  Try avocado slices, fresh cilantro, or olives for extra flavor.

  Variations

  Experiment with these taco bake variations:

• Vegetarian Twist: Substitute beef with sautéed mushrooms.
• Extra Creamy: Mix cheese with cream cheese for richer texture.
  

  Related Recipes

  Explore more:

• Keto Chicken Enchiladas
• Low-Carb Beef Tacos
• Keto Mexican Casserole
  

  Conclusion

  Satisfy your taco cravings with this Cheesy Mexican Low-Carb Taco Bake. It’s rich in taste and low in carbs, perfect for keeping your diet on track!

For a delicious Cheesy Mexican Low-Carb Taco Bake, gather these ingredients:

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 40
• Yield: 6 1x
• Diet: Low Carb

Print Recipe

Pin Recipe

Description

A delicious Cheesy Mexican Low-Carb Taco Bake featuring layers of ground beef, riced cauliflower, and two types of cheese, perfect for a hearty meal.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 cup riced cauliflower
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 low-carb flour tortillas
• 1 packet taco seasoning
• 1/2 cup diced tomatoes (drained)
• 1/4 cup chopped green onions
• 1/4 cup sour cream (optional for serving)
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium heat, brown the ground beef, seasoning with salt, pepper, and taco seasoning.
3. Add riced cauliflower to the skillet and cook for an additional 3-5 minutes until tender.
4. In a greased 9×9 inch baking dish, layer two low-carb tortillas at the bottom.
5. Spread half of the beef and cauliflower mixture over the tortillas.
6. Sprinkle with half of the cheddar and Monterey Jack cheese.
7. Repeat the layering with the remaining tortillas, beef mixture, and cheeses.
8. Top with diced tomatoes and green onions.
9. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
10. Allow to cool slightly before serving, optionally with a dollop of sour cream.

Notes

• For a twist, consider using shredded chicken instead of ground beef.
• Add jalapeños for a bit of heat.
• Serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices for a complete meal.

• Prep Time: 15
• Cook Time: 25
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1/6 of a baking dish
• Calories: 320
• Sugar: 3g
• Sodium: 500mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 80mg