Cottage Cheese Taco Ground Beef Casserole (Low Carb and Keto) (Edit recipe)

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If creamy taco casserole and weeknight ease had a baby, it would be this. This keto taco ground beef casserole blends cottage cheese into a creamy sauce that wraps around the beef and cheese like a cozy hug. There’s a reason this keto ground beef casserole keeps showing up at our table. My partner and I are deep in a taco-everything phase, and this version? It hits that cheesy, savory spot every time. Some nights, I toss in bell peppers, onions, or peas when we want more veg. Other nights, we go all in on the cheesy goodness with keto cottage cheese garlic knots on the side.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

8 oz 85% Lean Ground Beef - US Wellness Meats
1 cup Cauliflower Rice
1 cup Cottage Cheese, full-fat
2 Tbsp Taco Seasoning
1 tsp Smoked Paprika
1 Tbsp Tomato Paste
.25 tsp Salt
1 Tbsp Butter, Unsalted
1 cup Cheddar Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch casserole dish, or use an oven-safe skillet (see Tips below).
In a blender or small food processor, combine cottage cheese, tomato paste, taco seasoning, paprika, and salt. Blend until smooth and creamy.
Heat your skillet (or a separate pan) over medium heat. Add the cauliflower rice and dry-fry for 3-4 minutes until most of the moisture evaporates.
Transfer the rice to the casserole dish.
In the same pan, melt the butter and add the ground beef. Cook on medium-high heat until browned, breaking it up as it cooks. Drain any liquid if needed.
Add the beef and blended cottage cheese mixture to the casserole dish. Stir to combine, then mix in half of the shredded cheddar cheese.
Sprinkle the rest of the cheddar cheese on top. Bake for 15-20 minutes, or until bubbly and golden at the edges.

Notes

Skillet shortcut: I usually make this right in my oven-safe skillet – no extra dishes, just sauté, stir, and bake. It’s faster, with less cleanup. The casserole dish looks prettier in photos, but the skillet wins for weeknight ease. Time-saving tip: Prep the sauce and cauliflower rice ahead of time and refrigerate separately. Assemble and bake when ready. Adjust spice level: Use more or less taco seasoning or add a pinch of cayenne to control the heat. Serving ideas: Serve with a dollop of sour cream, avocado, or salsa. Great with Keto Cottage Cheese Garlic Knots or a green salad.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	951
Fat:	52 g
Carbohydrates:	15 g
Protein:	75 g
Cholesterol:	261 g
Sodium:	2008 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.