Low Carb Taco Casserole

February 13, 2019Laura

Mexican food is my absolute favorite! I had my Low Carb Chicken Enchilada Bake on the menu one night for dinner, but realized I didn’t have enchilada sauce in the pantry. I made a few changes and came up with a taco version of that casserole. It turned out super tasty and only requires a few basic ingredients. I have made a couple of small updates since first publishing the recipe. I decreased the flatbread by one sheet as well as added in some white queso. Not only did it decrease the carb count per serving, it also added a lot of flavor. I use the Gordo’s or Ole brand of white queso. I find them at Kroger and Walmart if you want to check them out.

I used Cutdacarb flatbreads for this recipe, but any low carb flatbread will work. You can even use low carb tortilla shells. I cut this casserole like a lasagna and served it with our favorite toppings. It re-heats great leftover too! Hope you enjoy!

For more low carb Mexican inspired dishes check out these recipes:

For a homemade taco seasoning recipe, check out my post here.

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Print Recipe

Low Carb Taco Casserole

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Serves: 6
  • Calories 300.6


  • 2 low carb flatbreads , I use Cutdacarb
  • 1 lb ground beef
  • 1.5 Tbsp taco seasoning
  • Pinch of red pepper flakes
  • 1 cup diced tomatoes & green chiles
  • 1/4 cup water
  • 6 Tbsp salsa
  • 6 Tbsp white queso, slightly melted
  • 3/4 cup shredded Mexican blend cheese


  • 1)

    Preheat oven to 375 degrees F. Cut the 2 flatbreads into 12 sections and set aside.

  • 2)

    Brown ground beef & drain.

  • 3)

    Add taco seasoning, red pepper flakes, diced tomatoes/green chiles & water to ground beef. Stir and simmer over medium-low heat for 8-10 minutes, until liquid is absorbed.

  • 4)

    Spray an 8×8 casserole dish with cooking spray. Layer casserole in this order: 4 flatbread sections, 2 Tbsp queso spread across flatbread,  ⅓ of beef mixture. Layer x 3 layers ending with beef mixture on top.

  • 5)

    Top final layer with salsa and shredded cheese.

  • 6)

    Bake for 20-25 minutes. Let cool for 2-3 minutes before cutting.


I use the Gordo’s or Ole brands of white queso.


Net Carbs6.4g
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