Keto Taco Casserole

Meal dishes are a most loved in our family unit. They’re anything but difficult to make and generally so fulfilling.

I was in the state of mind for a taco meal, yet I would not like to utilize tortillas. It’s elusive sans gluten ones at the store, and I didn’t have the opportunity to make a bunch of my coconut flour tortillas or almond flour tortillas.

Many individuals use zucchini instead of noodles in meals. Along these lines, I thought why not utilize yellow squash instead of tortillas for a keto taco goulash. Sounds sensible, isn’t that so?

Keto Taco Casserole

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Recipe by Editorial TeamCourse: MainCuisine: AmericanDifficulty: Easy


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The keto taco casserole is not only low carb, but it’s sugar free and gluten free too. Only 8 net carbs per serving!


  • 2 cups summer squash thinly sliced

  • 14 oz canned diced tomato

  • 1 pound ground beef cooked and drained

  • 2 teaspoons chili powder

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons cumin

  • 1 teaspoon onion powder

  • 3/4 teaspoon garlic salt

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne

  • 2 cups cheddar cheese grated


  • Preheat oven to 350 degrees.
  • Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
  • Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
  • Bake in preheated oven for about 25 minutes.


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