KETO TACO CASSEROLE
Have I mentioned how much I love taco Tuesdays? There are so many delicious ways to combine seasoned meat, cheese, veggies, and spices while packing in plenty of flavors and minimal carbs. This keto taco dip recipe has become one of my favorites since it’s a great way to repurpose taco Tuesday leftovers and it’s super quick and easy to make. It’s also a hit with non-ketoers too, so you can whip up a double batch (or more!) for a party or get together this summer and make everyone happy.
I usually enjoy this keto taco dip with my low carb pita chips, but it’s also great with pork rinds, flax crackers, or cauliflower crackers. I tend to stick with taco seasoned ground beef as the protein, but I suspect barbacoa, carnitas, or shredded chicken would work well too! You can also up the spice with some cayenne or chipotle or mix up the toppings as desired.
This Easy Taco Casserole Recipe has only 5 ingredients and minimal hands-on time. It is low carb, keto, gluten and grain-free, and a THM S.
- 1.5 – 2 lb ground turkey or beef
- 2 tbsp taco seasoning
- 1 cup salsa
- 16 oz cottage cheese
- 8 oz shredded cheddar cheese
Preheat oven to 400.
Mix the ground meat and taco seasoning in a large casserole dish. Mine is 11 x 13. Bake for 20 minutes.
Meanwhile, mix together the cottage cheese, salsa, and 1 cup of the cheese. Set aside.
Remove the casserole dish from the oven and carefully drain the cooking liquid from the meat. Break up the meat into small pieces. A potato masher works great for this. Spread the cottage cheese and salsa mixture on top of the meat. Sprinkle the remaining cheese on top.
Return the casserole to the oven and bake for an additional 15-20 minutes until the meat is cooked thoroughly and the cheese is hot and bubbly.
If your salsa or cottage cheese is very wet drain it a bit in a fine mesh strainer before making the sauce.