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 |
Keto Creamy Taco Zoodle Casserole
Ingredients
- 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
- ¼ cup heavy cream
- 3 ounce cream cheese
- 1 cup cheddar cheese shredded
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Measure out and prepare all the ingredients. Preheat oven to 350F.
- Spray a baking pan with cooking spray or drizzle with olive oil.
- 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.
- 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.
- Over medium heat, add the ground beef to a skillet. Cook until brown about 7-8 minutes.
- Stir in the taco seasoning and the canned tomatoes with green chiles. Set aside.
- 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.
- 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.
- Serve immediately and enjoy!
