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Keto Mexican casserole Low carb

Keto Mexican casserole

Keto Mexican casserole

Keto Mexican casserole,Our recipe for Low-Carb Mexican Taco Casserole puts spicy, cheesy goodness on your table–without the carbs. This family-friendly dish can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet. Our taco casserole makes a taco lover’s low-carb dream come true! 

Ingridient for keto Mexican casserole

  • 1 pound lean ground beef
  • 1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
  • 1 can Ro-tel tomatoes
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 package taco seasoning
  • 1 can cream of chicken soup
  • 1/2 cup water
  • sour cream and salsa for serving

INSTRUCTIONS:

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.Let sit for 5-10 minutes before serving. Top with sour cream and salsa.


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