Keto Creamy Taco Zoodle Casserole

I love tacos and I mean LOVE. But I know I can’t have tacos everyday… or can I? I had to recreate a traditional taco and bring the flavor to...

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I love tacos and I mean LOVE. But I know I can’t have tacos everyday… or can I? I had to recreate a traditional taco and bring the flavor to something else, so I created this taco zoodle casserole!

The cheese sauce is creamy and baked into the zoodles and the taco seasoned meat adds just the right amount of salt into this dish.

Yields 6 servings of Keto Creamy Taco Zoodle Casserole

The Preparation

• 3 medium zucchini, spiralized
• 16 ounce ground beef
• 10 ounce canned tomatoes with green chiles
• 1 tablespoon butter
• 2 teaspoon fresh garlic, minced
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 ounce cream cheese
• 1 cup cheddar cheese, shredded
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. Spray a baking pan with cooking spray or drizzle with olive oil.

3. Arrange the spiralized zucchini into the bottom of the pan. Bake this in the oven until all the moisture is removed from the pan. Take out every 10 minutes to stir.

4. In a bowl, combine the seasonings for the taco seasoning: chili powder, cumin, black pepper, smoked paprika, dried oregano, garlic, and onion powder. Stir together well.

5. Over medium heat, add the ground beef to a skillet. Cook until brown about 7-8 minutes.

6. Stir in the taco seasoning and the canned tomatoes with green chiles. Set aside.

7. In a skillet over medium heat, add the butter, minced garlic, almond milk, heavy cream, cream cheese, and shredded cheddar cheese. Whisk this together until everything is melted and a sauce is formed, then remove from heat.

8. Layer in the taco meat and the sauce into the zoodle pan. Top with the shredded cheese and bake in the oven for 30 minutes or until golden.

9. Serve immediately and enjoy!

This makes a total of 6 servings of Keto Creamy Taco Zoodle Casserole. Each serving comes out to be 411 calories, 33.4g fat, 6.1g net carbs, and 21g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
3.00 medium zucchini	98	2.3	17.5	6.5	11	7.4
16.00 ounce ground beef	1152	91	0.0	0.0	0.0	77.9
10.00 ounce canned tomatoes with green chiles	43	0.2	10.3	0	10.3	2
1.00 tablespoon butter	102	11.5	0	0	0	0.1
2.00 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
1.00 cup unsweetened almond milk	29	2.6	1.2	0.7	0.5	1.2
0.25 cup heavy cream	202	21.4	1.6	0	1.6	1.7
3.00 ounce cream cheese	291	28.9	3.5	0	3.5	5.2
1.00 cup cheddar cheese	495	40.8	3.8	0	3.8	28
1.00 tablespoon chili powder	23	1.2	4	2.8	1.2	1.1
1.00 teaspoon cumin	8	0.5	0.9	0.2	0.7	0.4
0.50 teaspoon black pepper	3	0	0.7	0.3	0.4	0.1
0.50 teaspoon smoked paprika	3	0.2	0.6	0.4	0.2	0.2
0.50 teaspoon dried oregano	2	0	1	0.3	0.2	0.1
0.50 teaspoon garlic powder	5	0	1.2	0.1	1	0.3
0.25 teaspoon onion powder	2	0	0.5	0.1	0.4	0.1
Totals	2465	200.5	48	11.6	36.5	126
Per Serving (/6)	411	33.4	8	1.9	6.1	21

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Print

Keto Creamy Taco Zoodle Casserole

60 minutes

Yield: 6 servings

Calories per serving: 411

Fat per serving: 33.4g

The Preparation

• 3 medium zucchini, spiralized
• 16 ounce ground beef
• 10 ounce canned tomatoes with green chiles
• 1 tablespoon butter
• 2 teaspoon fresh garlic, minced
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 ounce cream cheese
• 1 cup cheddar cheese, shredded
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F.
2. Spray a baking pan with cooking spray or drizzle with olive oil.
3. Arrange the spiralized zucchini into the bottom of the pan. Bake this in the oven until all the moisture is removed from the pan. Take out every 10 minutes to stir.
4. In a bowl, combine the seasonings for the taco seasoning: chili powder, cumin, black pepper, smoked paprika, dried oregano, garlic, and onion powder. Stir together well.
5. Over medium heat, add the ground beef to a skillet. Cook until brown about 7-8 minutes.
6. Stir in the taco seasoning and the canned tomatoes with green chiles. Set aside.
7. In a skillet over medium heat, add the butter, minced garlic, almond milk, heavy cream, cream cheese, and shredded cheddar cheese. Whisk this together until everything is melted and a sauce is formed, then remove from heat.
8. Layer in the taco meat and the sauce into the zoodle pan. Top with the shredded cheese and bake in the oven for 30 minutes or until golden.
9. Serve immediately and enjoy!

Notes

This makes a total of 6 servings of Keto Creamy Taco Zoodle Casserole. Each serving comes out to be 411 calories, 33.4g fat, 6.1g net carbs, and 21g protein.

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