Keto Tex-Mex casserole

Keto Tex-Mex casserole

Hearty and spicy like you daydream about. Loaded with classic Tex-Mex goodness — minus the carbs — this easy keto casserole will satisfy all your south-of-the-border cravings. And say goodbye to store-bought guac and packaged taco seasonings! Making your own is simple, healthy and delicious.

Keto Tex-Mex casserole

Hearty and spicy like you daydream about. Loaded with classic Tex-Mex goodness — minus the carbs — this easy keto casserole will satisfy all your south-of-the-border cravings. And say goodbye to store-bought guac and packaged taco seasonings! Making your own is simple, healthy and delicious.
4 servingservings


  • 1½ lbs 650 g ground beef
  • 2 oz. 50 g butter
  • 3 tbsp 3 tbsp Tex-Mex seasoning
  • 7 oz. 200 g crushed tomatoes
  • 2 oz. 50 g pickled jalapeños
  • 7 oz. 200 g shredded cheese, for example Monterey Jack
For serving
  • ¾ cup 175 ml sour cream or crème fraîche
  • 1 1 scallion, finely choppedscallions, finely chopped
  • 5 oz. 150 g leafy greens or iceberg lettuce
  • 1 cup 225 ml guacamole (optional)


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Fry the ground beef in butter on medium high heat, until cooked through and no longer pink.
  3. Add Tex-Mex seasoning and crushed tomatoes. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.
  4. Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with jalapeños and cheese.
  5. Bake on upper rack in oven for 15–20 minutes or until golden brown on top.
  6. Chop the scallion finely and mix with the crème fraîche or sour cream in a separate bowl.
  7. Serve the casserole warm with a dollop of the crème fraîche or sour cream, guacamole and a green salad.

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Make your own Tex-mex seasoning

Don't be scared to recreate the flavors of Texas and Mexico right in the comfort of your own kitchen. Making your own Tex-Mex seasoning blend kicks sugar out the door and puts you in the driver’s seat. And, since variety is the spice of life, play around a little! Switch in hot smoked paprika or smoked salt. Grind up dried specialty peppers, or chop up a chipotle in adobo sauce. Taste as you go and you can't go wrong! Your Tex-Mex experience will be elevated to the next level.

How to vary this dish

This casserole can be varied in a million and one ways. You can wrap it up in our low-carb tortillas, fill a crunchy keto taco shell or serve it burrito style. The whole neighborhood will want to spend Taco Tuesdays at your place.

If you're not so much into the southern spice mood, substitute the Tex-Mex flavors (seasoning, jalapeños and guacamole) for pesto or add garlic powder, basil, salt and black pepper to taste. Top it with shredded mozzarella, sliced fresh tomatoes and a generous amount of grated parmesan cheese and you'll have an Italian version that's to die for.

If you feel like flirting with Indian cuisine you can substitute the ground beef for ground pork or ground chicken and season it with curry powder and Garam masala.

How to store this casserole

This dish can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months. Let thaw in the refrigerator a day before you plan on serving it. Remove from the fridge about 30 minutes before reheating. Placing a cold baking dish straight from the fridge into a hot oven can cause your casserole dish to crack. Reheat in the oven at 300°F (150°C) until thoroughly warm.

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  1. Jacob
    I'm not sure what I'm doing wrong, but MFP is showing 12 net carbs for this meal. Can anyone explain what I'm doing wrong?
    Reply: #153
  2. Susan
    This was very good. I altered it slightly and added some black olives on top. There isn't any specific measurement for the Tex Mex Seasoning... I used 3 tablespoons. Also, I used half the cheese. When I served it, I added sour cream and chopped avocado. Husband was particularly pleased.
  3. Brad
    I made 8 servings. Simple and good. I used raw jalapeños, seeds and all but sauteed a little first. I wish the recipes listed calories and grams of fat and protein. i don't really want to type all this into MFP to get the nutritional information.
  4. Karen
    Amazing!!! Our family loved this one.
  5. Leonel352
    Has anyone made a video on how to cook this? lol
  6. kayla
    what is the servings size for the carb count of 8g?
    is it 1/2 cup or 1 cup of the finished dish. That was not specified. thank you.
  7. Jane
    Great recipe - my husband and I both loved it! Shared it on Facebook. Thank you!
  8. lorraine
    where does the crème freche get added?
    Replies: #111, #117
  9. BrianC
    In the UK, we call "ground beef" simply "mince" or "minced beef". Surprised the US is still on imperial units - the rest of the world metricated 40 years ago ;-) Glad to see there is a button to click on to get metric units though :-) What is a scallion? It appears to be a spring onion. It is interesting to see the different names for things around the world. :-)
    Replies: #118, #119, #125, #156
  10. Carole
    Another winner, another favorite for me, and family loved it too. I didn't do too much different. The seasoning mix was great, much better than a purchased packet with all sorts of gunk in it, including gluten sometimes. I cooked the 80/20 beef without butter as it has plenty of fat in it for cooking. I didn't end up having to drain off anything, either. I added some chopped onion, and when finished I also threw in a few slices black olives. I used a Mexican jalapeño mix grated cheese and that was good. The crème fraiche is sour cream if you haven't figured it out. That should be corrected in the ingredient list, although it is correctly referenced in the instructions. I put a lot of little sliced scallions into the sour cream, and in the guacamole I put some red pepper and some tiny chunks of onion, lemon juice, and mayo. Both the sour cream and the guacamole were nice with the casserole. I did 3 serving size and used almost all of a 15oz can of petite tomatoes (not crushed) and some but not all of the juice in the can. I cooked the meat with tomatoes for awhile to reduce the liquid a bit, but it didn't really get too watery, and was fine when the casserole was heated. We didn't even miss the usual tortillas it all tasted so yummy. This one goes on my recipe rotation!
  11. John
    its gotta be on the side, not for sure tho.
  12. Amy
    Made it as directed and it was delicious!! I've made this a few times and I think it can be customized easily with stuff like olives, bacon, etc. My family is not LCHF and they eat it with tortilla chips and soft corn tortillas. I eat it on a bed of lettuce with avocado, onions, and sour cream. Thanks again for a great, quick, and easy recipe!
  13. Trish
    very tasty, thank you! made 8 servings. used 2/3 ground pork and 1/3 ground beef as that is what we had on hand. added a small can of green chilis, but only used 2 oz of jalapenos. used the full amount of taco seasoning even though it seemed a bit much when looking at it. also reduced the butter to 2 oz and added 1 T olive oil. served over chopped romaine without any additions
  14. T & H
    Cannot edit the serving count?
    Reply: #115
  15. Peter Biörck Team Diet Doctor
    Hi T&H!

    It should work ( test again) .

    Cannot edit the serving count?

  16. Jeff
    How many calories are there? They aren't listed in the nutrition.
  17. Vicky
    Lorraine, Creme freche and sour cream are very similar (but not quite the same), so creme freche in the ingredients is the sour cream in the instructions - just a mix up of terms..
  18. Vicky
    Hi Brian, scallion can indeed be a 'spring onion' but it is sometimes means a 'shallot' - a small onion the size of a pickled onion but slightly 'sweeter' in flavour. The spring onion has less carbs because of its green leafy top. As you say - different names for different places!
  19. Vicky
    Brian - just noticed - scallion is in the list of ingredients and described as chives in the instructions - as its in the creme freche/sour cream, then chives would be best!
  20. JustStartingKeto
    I noticed a lot of people asking about the macro counts, so I calculated it in an app. I used chicken thigh meat in the calculation. I used the ingredient list to serve 4 and came up with this per serving: 590 cal, 54 protein, 40 fat, 1fiber & 7 carbs. Happy eating!
  21. JustStartingKeto
    Forgot to tell you that my calculation was EXCLUDING avocado. BTW, I’ve made it since posting the calculations. Although very tasty, the serving size it’s not a substantial meal. For those macros, if you’re after weight loss, you might want to eat a smaller portion on a day you have extra carbs available and pair it with a good sized salad or vegetable serving.
  22. cheezee

    where does the crème freche get added?

    That's what I'm wondering. There's also sour cream in the method but not the ingredients so maybe there was a mix up.

  23. Louise Jenkins
    I was wondering too
  24. sarah
    I didn't love it. Maybe its because i used fresh tomatoes and smashed them instead of canned ones? I wouldn't make it again. Not anything special, but not bad either.
  25. Greg
    I wish we would hurry up and go metric. Makes a lot more sense! And yes, scallion = spring onion...
  26. Melissa
    One of our all-time favorites!!! YUM!
  27. Brennan
    Odd question but do you drain the grease from the hamburger when it's browned? Asking for a friend.
  28. Michelle
    You know what works great for casseroles? Freezing them in the dish, then popping them out and putting the casserole-ice-cube in a bag. I vacuum seal mine. I put a label saying which dish I used to make it, and then I defrost it in the dish. Works great!
  29. 1 comment removed
  30. brenda
    I wish they would state the serving size. I made this according to 4 servings and guessed it was a cup serving...doing it that way probably makes it 5 servings. It is definitely filling. I omit the hot peppers and add green peppers and regular onion. I also do diced tomatoes. Makes it more of a chili than a casserole, but I like it.
  31. brenda
    why can't you add recipes to favorites?
    Reply: #132
  32. Peter Biörck Team Diet Doctor
    Hi Brenda!

    Click on the heart symbol at the bottom of the picture.

  33. Ivonne
    Wow, this was so good! A bit too spicy for my taste but that's something I can adjust to my own taste. Love the combination of spicy, sour, cheese and soft guacemole. I ate it with iceberg lettuce as tacos. Yummm. This is a keeper on my list.
  34. Chad
    This was great, I dont have the right oven dish though so I mixed everything in a small pot and left it on the lowest heat on the hob. until it thickened.
    Worked great. Will try again.
  35. Danny
    Can I use ground turkey in this dish .
  36. Gordon
    Absolutely delicious.
  37. Trisha
    This is one of our favorite keto recipes! We always top it with the recommended sour cream and also add
  38. Juanita
    Was it meant that the entire recipe for the taco seasoning be used? Seemed a bit much, but I see someone used 3 tablespoons. Great idea to make your own--loved that! Didn't pour off the liquid from cooking the meat, after all, fat=good, right?
  39. Renu
    Made this today, it was so YUM!!! Ate as lettuce warps with butter lettuce on side. Its a KEEPER!
  40. Vanessa
    Made this tonight and it was amazing!!
  41. 1 comment removed
  42. Dana
    Why did yall change the Tex Mex seasoning? I knew you guys always had a separate Tex Mex seasoning than the one that was that was listed in the Tex Mex dish recipe; however, Yall have deleted the ingredients in the Tex Mex dishes. I think I remember the way it was before. I hope, so because it was perfect. Y'all should have kept both seasoning options on this website!!!!
    Reply: #144
  43. Cassie
    This was excellent! I used a can of Rotel and added chipotle powder.
  44. Charlotte
    Hi Dana please can you help
    !!! They have changed the seasoning and it’s not very good I cannot remember how it was before as I only
    Made it once please could remind me !! Thank you xxxxx
    Reply: #145
  45. Hans

    Make your own Taco seasoning (four servings):
    2 teaspoons chili powder
    2 teaspoons paprika powder
    1 teaspoon ground cumin
    1 – 2 teaspoons onion powder or garlic powder
    1 pinch cayenne pepper
    1 teaspoon salt (optional)

    Bon appétit!

    Reply: #160
  46. Michelle
    My husband loves this recipe and it is pretty easy to make. This will be added to my list of recipes that I will always make.
  47. Jon
    Love this recipe! So simple to make and the seasoning recipe is very good. I like my Tex Mex on the hotter side, so upped the amount of chili and used a hot jalapeño instead of mild. I was surprised that it didn’t end up being soupy or too greasy, so it was easy to portion into separate containers for freezing.
  48. Kris
    I really like this! I enjoy flavorful, spicy food and this was just the ticket. I'll be making this again.
  49. Randi
    Delicious! Not necessary, but I sprinkled cooked chorizo over the top before baking. Reminded me of queso fondido. Om nom.
  50. Fran
    Is 870 calories and the remaining macros for the entire recipe??
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