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Keto Mexican Casserole One Pan Skillet

Keto Taco Casserole

This keto taco casserole is taking taco Tuesday to a whole new level of deliciousness! It’s a delicious keto Mexican dish that is the perfect one-pan meal for busy weeknights.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Mexican
Servings 9


  • 1 lb ground beef we use the 93/7 ground beef
  • cup cuponion, diced
  • 3 tbsp keto taco seasoning (recipe below)
  • 1 cup roma tomatoes, diced
  • ½ cup chicken broth
  • 1 7.05oz pkg riced broccoli and cauliflower or 1 ½ cups riced fresh cauliflowerand broccoli
  • 1 ½ cups mexican blend shredded cheddar cheese
  • Sour Cream
  • Avocado, diced
  • Green onions, chopped

Homemade Keto Taco Seasoning

  • 1 tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp salt
  • ¼ tbsp black pepper
  • ¼ tbsp smoke paprika
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • tsp cayennepepper


  • In a large skillet pan over medium high heat and brown the ground beef until almost cooked through.
  • Add the onion, and continue to cook until thebeef is browned.
  • Add the taco seasoning and mix well.
  • Add the tomatoes and riced broccoli/cauliflower mixture, and stir to combine.
  • Add the chicken broth, and mix well.
  • Reduce the heat to medium low, and cook until the broccoli/cauliflower rice begins to soften. (about 3 minutes)
  • Sprinkle the cheese over the skillet, and cover.
  • Let cook until the cheese is melted, approximately 3 or 4 minutes.
  • Remove from heat, and top with avocado, sour cream, and green onions.
Keyword Dinner, Mexican, Taco