Fresh Keto Mexican Casserole with Homemade Guacamole

Layers of all your favorite Mexican dip ingredients in a low-carb, keto Mexican casserole. Grab a fork and dig in, it’s Muy Bueno! Don’t build a wall, let alllllll the flavor in.

I nixed all the carby accessories in this five-layer keto Mexican casserole which can be used as a dip with your favorite veggies or Cheddar Cheese Chips, but it makes for a fresh dinner salad all by itself, too! It calls for my Golden Taco Seasoning recipe,  however, you can use your own taco seasoning of choice if you don’t have the time to make your own.

Fresh Keto Mexican Casserole with Homemade Guacamole

Servings: 6

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Nutritional Facts: 3g Net Carbs| 720 Calories | 52g Fat | 10g Carbs | 60g Protein | 7g Fiber

Ingredients:

• 2, chopped avocados
• 1 tbsp fresh lime juice
• 1/4 cup, chopped fresh cilantro
• 1/4 cup diced white onion
• 1, seeded and chopped sweet tomato
• 1 tbsp, minced garlic
• 1/4 tsp sea salt
• 2 lbs grass fed ground beef
• 1/4 cup water
• 1/4 cup Golden Taco Seasoning
• 2 cups sour cream
• 2 cups, shredded lettuce
• 2 cups, shredded cheddar cheese
• cayenne pepper sauce (to taste)

Steps:

1. In a medium bowl, mash together the avocado, lime juice, cilantro, onion, tomato, garlic, and salt. Cover the guacamole with plastic wrap and refrigerate while you make the rest of the casserole.
   
2. In a medium skillet, cook the ground beef over medium-high heat until it is brown and crumbled about three minutes. Stir in the water and taco seasoning. Reduce the heat to simmer and cook for 10 minutes.
   
   
3. Transfer the meat to the bottom of an 8×8 or 9×9 casserole dish. Top it with sour cream. Top the sour cream with the guacamole. Scatter lettuce over the guacamole and top it with the Cheddar cheese. Drizzle on some cayenne pepper sauce and serve.
   
   
   
   

Fresh Keto Mexican Casserole with Homemade Guacamole

★★★★★

5 from 2 reviews

Layers of all your favorite Mexican dip ingredients in a low-carb, keto Mexican casserole. Grab a fork and dig in, it’s Muy Bueno! Don’t build a wall, let alllllll the flavor in.

• Author: Amanda C. Hughes
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 Servings 1x
• Category: Snacks

Scale 1x2x3x

Ingredients

• 2, chopped avocados
• 1 tbsp fresh lime juice
• 1/4 cup, chopped fresh cilantro
• 1/4 cup diced white onion
• 1, seeded and chopped sweet tomato
• 1 tbsp, minced garlic
• 1/4 tsp sea salt
• 2 lbs grass fed ground beef
• 1/4 cup water
• 1/4 cup Golden Taco Seasoning
• 2 cups sour cream
• 2 cups, shredded lettuce
• 2 cups, shredded cheddar cheese
• cayenne pepper sauce (to taste)

Instructions

1. In a medium bowl, mash together the avocado, lime juice, cilantro, onion, tomato, garlic, and salt. Cover the guacamole with plastic wrap and refrigerate while you make the rest of the casserole.
2. In a medium skillet, cook the ground beef over medium-high heat until it is brown and crumbled about three minutes. Stir in the water and taco seasoning. Reduce the heat to simmer and cook for 10 minutes.
3. Transfer the meat to the bottom of an 8×8 or 9×9 casserole dish. Top it with sour cream. Top the sour cream with the guacamole. Scatter lettuce over the guacamole and top it with the Cheddar cheese. Drizzle on some cayenne pepper sauce and serve.

Notes

This recipe calls for my Golden Taco Seasoning recipe,  however, you can use your own taco seasoning of choice if you don’t have the time to make your own.

Nutrition

• Serving Size: 6
• Calories: 720
• Fat: 52g
• Carbohydrates: 10g
• Fiber: 7g
• Protein: 60g

Keywords: Mexican Casserole

This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.