Taco night is easy to love, but it doesn’t have to mean tortillas or a pile of carbs. These low carb taco casseroles bring plenty of familiar flavor to the table with simple ingredients and satisfying servings. Whether you’re planning a family dinner or prepping meals for the week, you’ll find practical ideas to make taco night a little easier.
Helpful Tips Before You Start
A few simple steps can help your low carb taco casserole turn out flavorful and satisfying.
Drain Meat and Vegetables Well
Brown ground beef or turkey thoroughly, then drain excess fat if needed. Pat watery vegetables dry so they do not make the casserole soggy.
Check Your Seasoning
Taco seasoning blends vary in salt and heat. Taste the filling before baking, especially if you are using packaged seasoning.
Choose Low Carb Toppings
Add avocado, sour cream, shredded cheese, or fresh salsa at the table. Check salsa and taco sauce labels for added sugar.
Let It Rest Before Serving
Give the casserole about five minutes to set after baking. It will be easier to slice and serve.
Beef Taco Casserole with Cauliflower Rice
This beef taco casserole pairs seasoned ground beef with tender cauliflower rice, salsa, and melted cheese for a hearty low-carb take on taco night. It bakes in one dish, making it a practical choice for a family dinner or an easy meal to share.
The cauliflower rice adds a soft, satisfying base, while salsa and taco seasoning bring bright, savory flavor. Finish each serving with cool sour cream and fresh cilantro for a simple contrast.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 pound cauliflower rice
- 1 cup salsa
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is soft. Drain excess fat if needed.
- Stir in the taco seasoning, salt, and black pepper. Add the cauliflower rice and cook for 3 to 4 minutes, stirring often, until it begins to soften.
- Remove the skillet from the heat. Stir in the salsa and half of the shredded cheddar cheese.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted and lightly browned. Let it rest for 5 minutes, then serve with sour cream and chopped cilantro.
Extra Tips
For a less watery casserole, cook the cauliflower rice until some of its moisture has evaporated before adding the salsa. If preparing ahead, assemble the casserole without the final cheese topping, cover and refrigerate, then add the cheese just before baking.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Baking Dish, Measuring Cups and Spoons
Chicken Fajita Casserole with Bell Peppers
This casserole brings the familiar flavor of chicken fajitas to the table in an easy, low-carb bake. Bell peppers and tender chicken are seasoned with chili, cumin, and garlic, then baked under a layer of melted cheese.
It works well for a weeknight taco night when you want a filling meal without tortillas. Serve it straight from the baking dish, with avocado on the side if you like.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 small yellow onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on the outside.
- Add the red and green bell peppers and onion. Sprinkle in the chili powder, cumin, garlic powder, salt, and black pepper. Stir to coat everything evenly, then cook for 3 to 4 minutes, until the vegetables begin to soften.
- Transfer the chicken and vegetable mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake for 12 to 15 minutes, until the chicken is cooked through and the cheese is melted and lightly golden. Check that the thickest chicken pieces reach 165°F.
- Sprinkle with chopped cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
For a firmer casserole with less liquid, avoid overcrowding the skillet so the peppers sauté rather than steam. If you prefer a brighter fajita flavor, squeeze the lime over the casserole just before serving.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Baking Dish, Measuring Spoons
Salsa Verde Pork Taco Casserole with Shredded Cabbage
This casserole layers tender pork with tangy salsa verde, melted cheese, and a crisp topping of shredded cabbage. It brings taco-night flavors to the table without relying on tortillas or a high-carb crust.
Serve it for a weeknight dinner or a casual gathering. The warm filling is savory and mildly spicy, while fresh cabbage and lime add a cool, crunchy finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cut into small bite-size pieces
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup salsa verde
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- 2 cups finely shredded green cabbage
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork, cumin, chili powder, and salt. Cook, stirring occasionally, until the pork is browned on the outside and cooked through.
- Lower the heat and stir in the salsa verde and sour cream until the pork is evenly coated. Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the pork. Bake until the cheese is melted and bubbling around the edges.
- Toss the shredded cabbage with the lime juice and chopped cilantro. Let the casserole rest briefly after baking, then top it with the cabbage mixture just before serving.
Extra Tips
Cut the pork into evenly sized pieces so it cooks at the same rate, and keep the cabbage off the casserole until serving to preserve its crunch. For a tangier finish, add a little more lime juice to the cabbage.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl
Turkey Taco Casserole with Spaghetti Squash
This turkey taco casserole pairs tender spaghetti squash with seasoned ground turkey, tomatoes, and melted cheese. It brings taco-night flavor to the table without a tortilla base.
The squash strands keep the casserole hearty but light, while a little jalapeño adds gentle heat. Serve it for an easy weeknight dinner or make it ahead for a cozy family meal.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup canned diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast until the flesh is tender, about 35 to 45 minutes.
- Let the squash cool until it is easy to handle. Use a fork to scrape the flesh into strands, then transfer the strands to a clean kitchen towel and gently squeeze out excess moisture. Set aside.
- While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
- Add the onion and jalapeño to the skillet. Cook until the onion softens, then stir in the tomato paste, chili powder, cumin, smoked paprika, garlic powder, and salt. Add the drained diced tomatoes and cook for 2 minutes.
- Remove the skillet from the heat. Stir in the spaghetti squash strands and half of the cheddar cheese until evenly combined.
- Spoon the mixture into a baking dish and spread it into an even layer. Sprinkle the remaining cheddar over the top. Bake at 400°F until hot and the cheese is melted and lightly golden, about 15 to 20 minutes.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Squeezing moisture from the squash helps keep the casserole from turning watery. For a milder dish, use half the jalapeño or leave it out. Leftovers reheat well in the oven, covered, until warmed through.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Baking Dish, Fork
Cheesy Beef Taco Casserole with Zucchini
This low carb taco casserole pairs seasoned ground beef with tender zucchini and a golden layer of melted cheese. It has the familiar savory flavor of taco night, with plenty of vegetables in every serving.
Make it for a simple weeknight dinner or an easy meal to share. A quick sauté helps the zucchini stay tender without making the casserole watery, while salsa and taco seasoning bring a bright, gently spiced finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- 1 pound ground beef
- 2 tablespoons taco seasoning
- ½ cup water
- ½ cup salsa
- 1½ cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 3 to 4 minutes, stirring occasionally, until just beginning to soften. Transfer the zucchini to the baking dish.
- Add the ground beef to the same skillet. Cook, breaking it into small pieces, until browned and no longer pink. Carefully drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 2 to 3 minutes, until the mixture is well coated and most of the liquid has reduced. Stir in the salsa.
- Spoon the beef mixture over the zucchini and gently spread it into an even layer. Sprinkle 1 cup of the cheddar over the top.
- Bake for 15 minutes, then scatter the remaining ½ cup cheddar over the casserole. Bake for 5 more minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro and serve.
Extra Tips
For a firmer casserole, let the sautéed zucchini drain in a colander while you brown the beef. If your salsa is especially chunky, stir it into the beef thoroughly so each serving gets an even amount of sauce. Add the cilantro after baking to keep its fresh flavor.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Colander
Shrimp Taco Casserole with Avocado and Lime
This casserole brings taco-night flavor to tender shrimp, cauliflower rice, black beans, and melted cheese. Avocado and fresh lime add a cool, creamy finish that balances the warm spices.
It is a handy choice for a weeknight dinner or a casual meal with friends. Serve it straight from the baking dish for a satisfying low-carb meal with plenty of color and texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound peeled and deveined medium shrimp
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups cauliflower rice
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 medium avocado, diced
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 4 to 5 minutes, stirring occasionally, until tender and excess moisture has evaporated.
- Add the black beans, salsa, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine, then spread the mixture evenly in the baking dish.
- Arrange the shrimp over the cauliflower rice mixture. Sprinkle the Monterey Jack cheese evenly across the top.
- Bake for 12 to 15 minutes, until the shrimp are opaque and cooked through and the cheese is melted. Avoid baking longer than needed so the shrimp stay tender.
- Scatter the diced avocado and chopped cilantro over the casserole. Serve with lime wedges for squeezing over each portion.
Extra Tips
For the best texture, cook off extra moisture from the cauliflower rice before adding it to the dish. Add the avocado and cilantro just before serving, and squeeze lime over the casserole at the table so the fresh flavors stay bright.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Baking Dish, Oven
Chorizo and Egg Breakfast Taco Casserole
This low carb casserole brings breakfast flavors to taco night, with spicy chorizo, soft eggs, and melted cheese baked together in one dish. It skips the tortillas but keeps the bold, savory taco flavor.
Serve it for a weekend brunch, an easy dinner, or a make-ahead breakfast. The eggs bake up tender, while browned chorizo and crisp-tender peppers add plenty of texture.
Serves 4 people.
Ingredients
- 8 ounces fresh Mexican chorizo, casings removed
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through.
- Add the diced red bell pepper to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until it begins to soften. Spoon off excess grease if needed.
- In a mixing bowl, whisk the eggs with the heavy cream, salt, and black pepper. Stir in half of the Monterey Jack cheese and the chopped cilantro.
- Spread the chorizo and pepper mixture in the prepared baking dish. Pour the egg mixture evenly over it, then sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For a milder casserole, use less chorizo and keep the rest of the ingredients the same. If the chorizo releases a lot of fat, draining it before adding the pepper helps keep the egg mixture tender rather than greasy.Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Chicken Enchilada Taco Casserole with Cauliflower
This casserole brings together tender chicken, cauliflower, taco seasoning, and enchilada sauce in one easy bake. Melted cheese ties it all together, while diced tomatoes add a little brightness.
It’s a handy choice for taco night when you want a cozy, low-carb meal without tortillas. Serve it straight from the baking dish for a filling family dinner or an easy meal to share.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 2 cups cooked, shredded chicken
- 1 tablespoon taco seasoning
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup canned diced tomatoes, drained
- 2 tablespoons sliced black olives
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Place the cauliflower florets in a large microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 4 minutes, until just tender. Drain well and pat dry so the casserole does not turn watery.
- In a large bowl, stir together the shredded chicken, taco seasoning, enchilada sauce, and half of the Monterey Jack cheese.
- Fold the cauliflower into the chicken mixture. Transfer everything to the prepared baking dish and spread it into an even layer.
- Scatter the drained diced tomatoes and black olives over the top. Sprinkle on the remaining cheese.
- Bake for 20 to 25 minutes, until hot throughout and bubbling at the edges. Let it rest for 5 minutes, then finish with the chopped cilantro before serving.
Extra Tips
Cut the cauliflower into evenly sized florets so they soften at the same rate, and drain it thoroughly before mixing it in. For a spicier casserole, choose a hot enchilada sauce or taco seasoning. Leftovers can be refrigerated in a covered container and reheated until hot.Course: Main Course Cuisine: Mexican Equipment: Microwave-Safe Bowl, Large Mixing Bowl, Medium Baking Dish, Oven
Vegetarian Black Soybean Taco Casserole with Roasted Cauliflower
Roasted cauliflower gives this vegetarian taco casserole golden edges and a hearty texture, while black soybeans bring plenty of substance. A spiced tomato base and melted cheese tie the layers together for a low-carb take on taco night.
It works well as an easy weeknight main or a make-ahead meal for a casual gathering. Serve it straight from the baking dish with avocado and lime for a fresh finish.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 can (15 ounces) black soybeans, drained and rinsed
- 1 cup crushed tomatoes
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Spread the cauliflower florets on a baking sheet. Toss with 1 tablespoon of the olive oil and ½ teaspoon of the salt, then arrange in a single layer.
- Roast the cauliflower for 20 to 25 minutes, turning it once, until tender and browned at the edges.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chili powder, cumin, smoked paprika, garlic powder, and remaining ½ teaspoon of salt. Stir for about 30 seconds, just until fragrant.
- Stir in the black soybeans and crushed tomatoes. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally. Fold in the roasted cauliflower.
- Transfer the mixture to a baking dish and spread it evenly. Sprinkle the cheddar over the top. Bake at 425°F for 10 to 12 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Top with diced avocado and chopped cilantro, then serve with lime wedges.
Extra Tips
Cut the cauliflower into similarly sized florets so they roast evenly. For a firmer casserole, let the roasted cauliflower cool briefly before folding it into the tomato and soybean mixture. Add the avocado, cilantro, and lime just before serving so their fresh flavors stay bright.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Baking Dish
Buffalo Chicken Taco Casserole with Ranch Drizzle
This low carb casserole brings together spicy Buffalo chicken, taco seasoning, and a cheesy cauliflower base. A cool ranch drizzle balances the heat, while crisp lettuce adds freshness at the table.
It is a handy choice for taco night when you want a hearty baked dinner without tortillas. Serve it straight from the dish, with extra hot sauce for anyone who likes more kick.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon taco seasoning
- ⅓ cup Buffalo wing sauce
- ½ cup sour cream
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons sliced green onions
- 1 cup shredded iceberg lettuce
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Place the cauliflower florets in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave until just tender, about 5 minutes. Drain well, then spread the cauliflower in a greased 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and taco seasoning. Cook, stirring occasionally, until the chicken is cooked through and lightly browned.
- Stir the Buffalo wing sauce and sour cream into the skillet until the chicken is coated. Spoon the mixture over the cauliflower in the baking dish.
- Sprinkle the casserole with ¾ cup of the cheddar cheese. Bake until hot and bubbling and the cheese has melted, about 15 minutes.
- Stir the ranch dressing with the remaining ¼ cup cheddar cheese. Drizzle it over the casserole, then finish with green onions and cilantro. Serve with the shredded lettuce on top or alongside.
Extra Tips
Drain the cauliflower thoroughly so the casserole does not turn watery. For a milder Buffalo flavor, use a little less wing sauce and keep the ranch drizzle as written. Add the lettuce just before serving so it stays crisp.Course: Main Course Cuisine: American Equipment: Microwave-Safe Bowl, Large Skillet, 2-Quart Baking Dish
Smoky Brisket Taco Casserole with Radishes
Smoky brisket, warm spices, and tender cauliflower make this casserole a hearty low-carb choice for taco night. Thinly sliced radishes add a fresh, peppery crunch that balances the rich beef.
It’s a handy way to turn cooked brisket into a cozy family dinner. Serve it straight from the baking dish, with the radishes and cilantro added just before eating.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound cooked brisket, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1 medium head cauliflower, cut into small florets
- 1 cup shredded cheddar cheese
- 4 radishes, thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 to 5 minutes, until just tender. Drain well and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the shredded brisket, smoked paprika, cumin, chili powder, salt, and black pepper. Pour in the beef broth and stir until the brisket is coated and warmed through.
- Spread the cauliflower in the baking dish. Spoon the brisket mixture evenly over it, then sprinkle the cheddar on top.
- Bake for 15 to 20 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the sliced radishes and chopped cilantro over the top before serving.
Extra Tips
Drain the cauliflower thoroughly so the casserole stays hearty rather than watery. For the best contrast with the smoky brisket, add the radishes after baking instead of putting them in the oven.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, Medium Baking Dish
Taco-Stuffed Poblano Pepper Casserole
This casserole brings the bold flavor of taco night to tender poblano peppers, filled with seasoned beef, cauliflower rice, and melted cheese. Roasting the peppers first softens them and adds a gentle smoky flavor.
It works well as a low-carb main for a weeknight dinner or a casual gathering. Serve each pepper half straight from the baking dish for an easy, hearty meal.
Serves 4 people.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons low-carb taco seasoning
- 1/2 cup water
- 2 cups cauliflower rice
- 1 cup tomato salsa, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Slice the poblanos in half lengthwise and remove the seeds and membranes. Arrange the halves cut side up in a baking dish and brush them with the olive oil. Roast for 15 minutes, until they begin to soften.
- While the peppers roast, cook the ground beef and diced onion in a large skillet over medium heat. Break up the beef as it cooks. When the beef is browned and the onion is soft, drain off excess grease if needed.
- Stir the garlic and taco seasoning into the beef mixture. Add the water and simmer for 2 minutes. Stir in the cauliflower rice and 1/2 cup of the salsa. Cook for 3 to 4 minutes, until the cauliflower rice is just tender.
- Remove the baking dish from the oven. Spoon the beef mixture evenly into the poblano halves. Top with the remaining 1/2 cup salsa and 1 cup of the shredded cheddar.
- Return the dish to the oven and bake for 15 to 20 minutes, until the peppers are tender and the cheese is melted and bubbling. Sprinkle with the remaining cheddar and chopped cilantro before serving.
Extra Tips
For milder peppers, remove all the seeds and membranes before roasting. If the poblano halves are especially large, divide the filling evenly and mound it gently so it stays in place as the casserole bakes.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Large Skillet, Cutting Board, Knife
Creamy Chipotle Salmon Taco Casserole with Broccoli
This casserole brings taco-night flavor to tender salmon and broccoli, with a creamy chipotle sauce that coats every bite. A little lime and melted cheese balance the smoky heat.
It works well for a weeknight dinner when you want a low-carb meal from one baking dish. Serve it straight from the oven, or add crisp lettuce at the table for a fresh contrast.
Serves 4 people.
Ingredients
- 1 pound skinless salmon fillet, cut into 1-inch cubes
- 4 cups broccoli florets, cut into bite-size pieces
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce, finely minced
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1/2 cup shredded lettuce, for serving
Instructions
- Heat the oven to 400°F. Lightly grease a 9-inch square baking dish.
- Steam the broccoli until just tender but still bright green, about 3 to 4 minutes. Drain it well, then spread it in the prepared baking dish.
- In a bowl, mix the cream cheese, sour cream, mayonnaise, minced chipotle, adobo sauce, cumin, chili powder, garlic powder, salt, and lime juice until smooth.
- Add the salmon cubes to the bowl and gently fold until coated. Spoon the salmon and sauce over the broccoli, spreading it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake for 15 to 18 minutes, until the salmon is opaque and flakes easily and the cheese is melted.
- Scatter the cilantro over the casserole. Serve warm with shredded lettuce on the side.
Extra Tips
For a milder casserole, use half the minced chipotle and taste the sauce before adding more. Drain the steamed broccoli thoroughly so excess water does not thin the creamy sauce, and avoid overbaking the salmon to keep it tender.Course: Main Course Cuisine: Mexican Equipment: 9-inch Square Baking Dish, Steamer Basket, Mixing Bowl
Layered Taco Casserole with Almond Flour Tortillas
This casserole stacks seasoned beef, salsa, cheese, and almond flour tortillas into hearty layers. The tortillas soften as they bake, giving each slice a tender, taco-inspired texture without using flour tortillas.
It is a practical choice for a weeknight taco night or a casual family dinner. Let the casserole rest briefly before cutting so the layers hold together, then finish each serving with cool sour cream and fresh cilantro.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup water
- 1 cup tomato salsa, divided
- 4 almond flour tortillas, about 8 inches each
- 1½ cups shredded Monterey Jack cheese, divided
- ½ cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess fat if needed.
- Stir in the chili powder, cumin, garlic powder, salt, and water. Simmer for 3 to 4 minutes, stirring occasionally, until the liquid has mostly reduced and the beef is evenly seasoned.
- Heat the oven to 375°F. Spread ¼ cup of the salsa in the bottom of an 8-inch square baking dish. Place one almond flour tortilla on top.
- Spread one-third of the beef over the tortilla, spoon on ¼ cup of salsa, and sprinkle with ⅓ cup of Monterey Jack. Repeat the layers two more times with the remaining tortillas, beef, salsa, and cheese. Finish with the fourth tortilla and the remaining cheese.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8 to 10 minutes, until the cheese is melted and bubbling at the edges.
- Let the casserole rest for 10 minutes before slicing. Serve with sour cream and chopped cilantro.
Extra Tips
Choose almond flour tortillas that fit your baking dish, and handle them gently since they can be more delicate than wheat tortillas. If your salsa is very watery, drain off a little liquid before layering so the casserole slices more cleanly.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Foil
