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Deliciously Easy Keto Mexican Ground Beef Casserole Your Taste Buds Will Love

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Learn how to make delicious Keto Mexican Ground Beef Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

As someone who grew up cooking with simple, fresh ingredients, I always keep my pantry stocked with the essentials for a dish like this. Here’s what you’ll need:

  • 1 pound (450g) ground beef (preferably grass-fed for richer flavor)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned, no added sugar)
  • 1/2 cup chopped bell peppers (any color, optional for extra crunch)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1/4 cup chopped fresh cilantro (optional but highly recommended for freshness)
  • 1 tablespoon olive oil or avocado oil
  • Optional toppings: sliced jalapeños, sour cream, sliced black olives, sliced green onions

Feel free to experiment with substitutions—if you prefer ground turkey or chicken, that works beautifully. If you don’t have fresh tomatoes, canned diced tomatoes are a great shortcut. I often add a dash of hot sauce or a squeeze of lime at the end to brighten up the flavors, just like my grandma used to do with her secret touch.

Instructions

  1. Preheat your oven to 375°F (190°C). I always remember my grandma saying that a hot oven is the secret to a tender, bubbling casserole. Line a baking dish with parchment paper or lightly grease it with a bit of olive oil.
  2. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. I like to cook my onions slowly to develop sweetness and depth of flavor, just like grandma used to do.
  3. Add the garlic and cook for another minute until fragrant. This is when your kitchen starts to smell like home.
  4. In the same skillet, add the ground beef. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. I always taste as I go; seasoning is a personal art, and I love adding just a pinch more chili if I want a little extra kick.
  5. Stir in the diced tomatoes and bell peppers (if using). Let the mixture simmer for about 5 minutes, allowing flavors to meld. I’ve found that letting the beef sit with the tomatoes helps it stay juicy and flavorful.
  6. Transfer the beef mixture to your prepared baking dish. Spread it out evenly.
  7. Top with shredded cheese. Generously sprinkle cheese over the beef, covering it completely. I love using a Mexican blend or sharp cheddar for that perfect cheesy crust.
  8. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden. Keep an eye on it in the last few minutes—nothing beats that crispy, melted cheese topping, just like my grandma’s special touch.
  9. Garnish with chopped cilantro and any optional toppings before serving. A squeeze of lime or a dash of hot sauce adds that final bright note, reminiscent of those spontaneous family gatherings I cherish.

Find it online: https://artofeasycooking.com/keto-mexican-ground-beef-casserole/