Mexican Beef Casserole

Mexican Beef Casserole

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Servings: 6


1 lb extra lean ground beef
1 medium onion, chopped
1 can kernel corn, drained (or use 1 1/2 cups of low-carb vegetables like bell peppers)
1 can black beans, rinsed and drained (or substitute with black soybeans or extra vegetables for lower carbs)
1 packet taco seasoning mix (use a low-carb taco seasoning mix or make your own with keto-friendly spices)
8 to 12 large lettuce leaves (such as iceberg or Romaine lettuce)
3/4 cup sour cream (full-fat for keto)
2 cans Rotel tomatoes with green chiles, drained
1/3 cup shredded Mexican blend or taco cheese
Sliced jalapeno peppers (optional)


In a skillet, brown the ground beef and onions together over medium heat for about 10-12 minutes. Drain any excess fat.

Add the drained kernel corn (or low-carb vegetables), drained and rinsed black beans (or substitutes), Rotel tomatoes with green chiles, and taco seasoning mix (use a low-carb version or homemade keto-friendly seasoning). Mix well and simmer for 5 minutes.

Preheat your oven to 350°F (175°C).

Spray a 2-quart baking dish (8×12 inches) with non-stick cooking spray.

Line the bottom of the baking dish with lettuce leaves, creating a lettuce layer.

Spoon half of the beef mixture over the lettuce layer.

Spread the sour cream evenly over the beef.

Layer the remaining lettuce leaves over the sour cream.

Spoon the remaining beef mixture on top of the lettuce.

Place the casserole in the preheated oven and bake for 20-25 minutes.

Remove the casserole from the oven and sprinkle shredded cheese on top. Add sliced jalapeno peppers if desired.

Return the casserole to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.

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Nutrition Information (per serving):

Calories: ~300 kcal
Total Carbohydrates: ~12g
Dietary Fiber: ~3g
Net Carbohydrates: ~9g
Protein: ~25g
Fat: ~15g


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