Taco Casserole (Low-Carb Tex-Mex Bake)IngredientsFor the Base Layer:1 lb ground beef (or ground turkey)½ medium onion, finely chopped2 cloves garlic, minced1 packet (or 2 tbsp) keto taco seasoning½ cup sugar-free salsa or diced tomatoes with green chilesSalt and pepper to tasteFor the Creamy Layer:3 oz cream cheese, softened¼ cup sour cream¼ cup heavy cream1 large egg (helps bind the layers)For the Topping:1 cup shredded cheddar cheese1 cup shredded Mexican blend cheese2 green onions, sliced¼ cup diced tomatoes (optional)A dollop of sour cream for servingInstructions1. Preheat OvenPreheat to 375°F (190°C). Lightly grease a 9×9 or 9×13 baking dish.2. Cook the Beef LayerIn a large skillet, cook ground beef and onion over medium heat until browned.Add garlic and cook another minute.Stir in taco seasoning and salsa (or tomatoes).Let it simmer for 3–4 minutes, then remove from heat.3. Mix the Creamy LayerIn a bowl, combine cream cheese, sour cream, heavy cream, and egg.Beat until smooth and creamy.4. Assemble the CasseroleSpread the beef mixture evenly in your baking dish.Pour the cream mixture over it and smooth out the top.Sprinkle with shredded cheeses generously.5. BakeBake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden brown on top.6. Garnish & ServeTop with green onions, diced tomatoes, and a spoonful of sour cream.Serve warm and enjoy the melty, meaty goodness! 😋Storage TipsKeeps in the fridge for up to 4 days.Reheat in the oven or microwave until warm.Freeze leftovers in single portions for up to 2 months.Optional Add-InsAdd jalapeños or bell peppers for extra kickMix in cauliflower rice for more volumeTop with avocado slices or fresh cilantro before serving
