Keto Taco Zoodle Casserole
This low-carb Keto Taco Casserole has all the flavor of a no-carb taco mac! The zucchini noodles, taco meat, and rich cheese sauce are cooked until bubbling! The ultimate keto comfort food at under 6 net carbs per serving!
This is officially our new favorite dinner. We have had Keto Taco Casserole on repeat the last month. It is easy, loaded with flavor, low in carbs — perfect for a keto diet.
Ingredients in Keto Taco Casserole
This low-carb taco casserole has three main ingredients: zucchini noodles, cheese sauce, and taco meat. What it takes to make a healthy taco casserole:
- Pumpkin
- Ground beef (or ground turkey)
- Canned tomatoes with green pepper
- Butter
- Garlic
- unsweetened almond milk
- heavy cream
- Cream cheese
- Cheddar cheese
- mozzarella cheese
Can I Change Ground Beef?
Of couse! You can use any ground beef you like in this recipe.
Can I Rreplace Almond Milk?
How To Make Keto Taco Casserole
Like most people, I’ve tried zucchini lasagna or other dishes with zucchini instead of pasta and have always been disappointed with how much moisture it has. I like salting them and letting them go, grilling etc. I tried but nothing works. The trick to solving this seems to be to pre-cook the noodles.
The only tricky part is that there is no hard and fast rule for how long in advance to cook them. It may take a little longer depending on the squash size or moisture level. It’s 10-20 minutes everywhere for me.
Remember to be careful and make the best decision, take them out of the oven when the moisture evaporates and they shrink in size.
After the zoodles are prepared, we just make some taco meat and a rich cheese sauce! Then we mix it all together and bake it until it is gold and bubbly! This is a great dish when you are craving comfort food.
Ingredients
For the Zoodles:
- 3 medium zucchini, spiralized
For the Taco Meat:
- 1 pound ground turkey or ground beef
- 1 ( 1 ounce) package taco seasoning
- 1 (10 ounce) can tomatoes with green chilies
For the cheese sauce:
- 1 tablespoon butter
- 1 teaspoon garlic
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 1 cup shredded cheddar cheese
For the top:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F.
- In an 9×13-inch baking dish, lightly spray the bottom with cooking spray.
- Place the zoodles in the dish and spread out as much as possible.
- Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated.**
- While zoodles are pre-baking, heat a medium size greased skillet over medium heat and brown the ground turkey or beef. Drain off any fat.
- Add taco seasoning and the undrained can of tomatoes. Set mixture aside.
- In a medium size skillet over medium heat melt the butter, add the garlic, almond milk, heavy cream, cream cheese and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted. Remove from heat.
- In the 9×13-inch pan you pre-baked your zoodles in, layer the zoodles, taco meat, cheese sauce and remaining shredded cheese to the top.
- Bake 25-30 minutes until gold and bubbly.
Notes
**Baking the zoodles: Depending on the size and moisture level of the zucchini, this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.
