This Mexican low carb taco casserole needs only 6 ingredients and you can make it in the slow cooker. It’s cheesy, creamy and made with spicy Mexican flavored ground beef. Each serving is only 6.2g net carbs. This keto Mexican casserole can be made in the Instant Pot too!
You might also like these low carb slow cooker recipes!
This week on Sunday Supper we are celebrating slow cooker comfort foods. To me comfort food is full of creamy and cheesy goodness and this Mexican low carb taco casserole does not disappoint.
It’s made with one of my favorite low carb dinner combinations of ground beef and cabbage. Today I just added in some Mexican seasonings and cream cheese to spice it up.
Is cabbage low carb or keto?
Cabbage is low carb and low calorie but also very nutritious. In 1 cup of raw cabbage there has only 22 calories and 3g net carbs. It’s also very high in vitamin C and vitamin K.
I love to use cooked cabbage as a substitute for pasta but it’s also great in soups and salads.
How to make this taco casserole low carb
- To keep it low carb I used cabbage noodles instead of pasta and it worked perfectly.
- I used packaged taco seasoning but you can make this even lower carb if you make your own taco seasoning.
- Cream cheese and diced tomatoes all have different carb counts depending on what brands you use. I used a Mexican diced tomatoes with chiles and it’s lower in carbs than regular diced tomatoes so I would suggest you do the same.
- Shredded cheese sometimes has a few more carbs than if you grated a block of cheese by hand.
- I bought all of my ingredients from Aldi to calculate the nutrition for this recipe.
Let’s make our taco casserole!
So you begin by browning the ground beef with half of the taco seasoning in a large saute pan. Once it’s mostly cooked, add it to the slow cooker along with the rest of the ingredients.
If you get a chance, try to mix it up half way but you don’t have to. You can wait and do that 5 minutes before you serve it.
So you can see how you can make this in only a few minutes and then set and forget in the slow cooker.
Making it in the Instant Pot
Above and below you can see the Instant Pot version. There is a bit more liquid in it but it’s essential the same. You just a tablespoon of oil and use the saute function to brown the meat first. Then sprinkle in the seasoning, tomatoes and cabbage and mix well.
Secure the lid and pressure cook manually for 10 minutes. Do an immediate pressure release and then add the cheddar and cream cheeses. Mix for a few minutes until the cheeses melt.
And that is all there is to it. Think of this dish as a Mexican flavored, deconstructed cabbage roll without the rice.
I hope you like this low carb taco casserole as much as we did. For more delicious slow cooker recipes, scroll down to see what my friends have for you! The nutritional information for 1 serving is:
385 cals / 26.4g fat / 9.1g carbs / 2.9g fiber / 26.5g protein = 6.2g net carbs
For another great low carb cabbage recipe, check out my friend Anita’s keto cabbage rolls!
Slow Cooker Low Carb Mexican Taco Casserole
This slow cooker low carb Mexican taco casserole needs only 6 ingredients. It's cheesy, creamy and full of those spicy Mexican flavors. Each serving is only 6.2g net carbs.
- 1 can tomatoes with chilies
- 4 cups shredded cabbage
- 1 lb ground beef
- 1 packet taco seasonings
- 4 oz cream cheese
- 1 cup shredded cheddar
To make in the slow cooker.
In a large saute pan brown the meat with half of the taco seasoning.
Add cabbage, tomatoes, taco mix, beef mixture, cream cheese and cheese to the slow cooker.
Cook on high for 3-4 hours and mix half way through. Or cook on low all day.
Mix well before serving.
To make in the Instant Pot.
Add a tablespoon of oil to the pot and hit the saute button. Brown the meat and then mix in the spices, tomatoes and cabbage.
Secure the lid and pressure cook using the manual button for 10 minutes. When done do a quick release and open the pot.
Add the cheddar and cream cheeses and mix for a few minutes until they melt.