Keto Taco Salad Casserole

I can’t believe I have never thought to combine the freshness of a salad and the flavors of a taco casserole until now. This Keto Taco Salad Casserole whips up in under 30 minutes and can last you all week long as your new favorite meal prep!

Keto Taco Salad Casserole
This easy Keto Taco Salad Casserole combines the freshness ingredients and the flavors of hearty tacos for the perfect weeknight dinner!


o 2 lbs ground beef 85/15
o 1/2 medium red onion, diced
o 1 medium red bell pepper, diced
o 2 tbsp chili powder
o 1 1/2 tsp ground cumin
o 1 tsp pink himalayan salt
o 1 tsp garlic powder
o 1 tsp dried oregano
o 1/2 tsp red pepper flakes
o 1/2 tsp black pepper
o 1/3 cup diced tomatoes
o 1/4 cup sliced black olives
o 1 3/4 cup shredded Mexican cheese
o 1/2 cup shredded lettuce
o 1/4 cup shredded Mexican cheese
o 1/4 cup tomatoes, diced
o sour cream (optional)

u Preheat oven to 350°F and heat a large skillet set over medium-high heat.
v Add the round beef, onion, and bell pepper. Cook until meat is no longer pink and
     veggies are tender.
w Season with chili powder, salt, cumin, garlic powder, oregano, red pepper flakes,
     and pepper. Combine using a spoon until seasoning is fully incorporated and then
     remove from heat.
x Transfer meat mixture to a 9×13 baking dish. Add the diced tomatoes, black olives
     and cheese and mix until well combined.
y Bake for 10 minutes until cheese is fully melted and flavors are incorporated.
zTop with remaining tomatoes, black olives, cheese, shredded lettuce, and serve    
{ Best stored in an air tight container in the fridge up to 10 days. Keep fresh topping
    separate if you intend on storing leftovers!

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