Keto Taco Casserole

Keto people, meet your new favorite weeknight dinner. It’s super-easy, extremely hearty, and it’s got a little kick from the jalapeño. We packed all of your favorite Tex-Mex flavors into this endlessly scoopable and delicious casserole. Make a batch of keto tortilla chips and you won’t need any utensils, simply dip and chow down. Finish off with our keto frosty for a decadent and delicious keto feast!

Keto Tortilla Chips have just two main ingredients and are so simple to make when that craving hits.





1 tbsp. extra-virgin olive oil

1/2 yellow onion, diced

2 lb. ground beef

2 tbsp. kosher salt

Freshly ground black pepper

2 tbsp. keto taco seasoning mix 

1 jalapeño, seeded and minced, plus more sliced for garnish

6 large eggs, lightly beaten

2 c. shredded Mexican cheese

2 tbsp. freshly chopped parsley leaves

1 c. sour cream, for serving (optional) 


  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until slightly softened, 2 minutes. 
  2. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Sprinkle in taco seasoning and jalapeño and cook, stirring, until spices are lightly toasted, 1 minute. Drain and let cool slightly. 
  3. In a large mixing bowl, whisk eggs, then add in meat mixture. Spread mixture into an even layer in the bottom of a 2-quart baking dish. Sprinkle with cheese. 
  4. Bake until set, about 25 minutes. 
  5. Sprinkle with parsley and top each slice with a dollop of sour cream and jalapeño, if desired.

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