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Low Carb Taco Casserole In The Slow Cooker Or Instant Pot

October 8, 2017 by Denise 28 Comments

blue plate with Mexican casserole and hot pepper rings
two bowls of Mexican casserole with text overlay
bowl of Mexican casserole with text overlay
aqua plate with keto taco casserole and jalapenos in background with text overlay

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!

green plate with low carb taco casserole and a few jalapeños in background
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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.

green plate and colorful bowl of Mexican casserole and jalapeños

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.
blue plate of low carb casserole

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. 

two bowls of Mexican low carb casserole and jar of jalapeños in background
This is the Instant Pot version of the low carb taco casserole. It has a bit more liquid in it than the slow cooker version but still tastes delicious.

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. 

closeup of white bowl of low carb Mexican casserole

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!

5 from 3 votes
Print

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.

Course Main Course
Cuisine Mexican
Keyword casserole, pressure cooker, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 385 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 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

Instructions

To make in the slow cooker.

  1. In a large saute pan brown the meat with half of the taco seasoning.
  2. Add cabbage, tomatoes, taco mix, beef mixture, cream cheese and cheese to the slow cooker.
  3. 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.

  1. 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. 

  2. Secure the lid and pressure cook using the manual button for 10 minutes. When done do a quick release and open the pot.

  3. Add the cheddar and cream cheeses and mix for a few minutes until they melt.

aqua plate with keto taco casserole and jalapenos in background with text overlay

More Low Carb

  • Air Fryer Chicken Kebabs
  • Keto Lemon Pound Cake
  • Ninja Creami Strawberry Ice Cream
  • Cauliflower Rice with Mushrooms and Peas

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Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Joan

    March 15, 2023 at 7:32 pm

    i made it in the Insta Pot. it was so easy and delicious!!

    Reply
    • Denise

      March 16, 2023 at 8:18 am

      Hi Joan, so glad you liked it!

      Reply
  2. Cortney

    October 14, 2020 at 2:46 pm

    How much water do you add to it for the slow cooker version? Can’t wait to try this! Thanks!

    Reply
    • Denise

      October 14, 2020 at 2:51 pm

      Hi Cortney, you don’t have to add water to either versions. There will be liquid in the canned tomatoes and the cabbage will release liquid as it cooks. Hope you enjoy it!

      Reply
      • VetteWoman

        October 23, 2021 at 4:20 am

        Denise, do you cook this on low or high for 4 hours?

        Reply
        • Denise

          October 23, 2021 at 8:53 am

          Hi, I cook it on high for 3-4 hours. I think if you did it on low it would only take about 6 hours because you are basically just trying to get the cabbage softened. Hope you like it!

          Reply
  3. Debbie

    June 14, 2020 at 8:20 am

    This is my go to recipe.. love it!!! I make double recipe and freeze remainder. So good!!!

    Reply
    • Denise

      June 14, 2020 at 8:27 am

      Hi Debbie, I’m so glad you liked it! Thanks for coming back and commenting … I really appreciate it!

      Reply
  4. Scott Oberbeck

    October 09, 2019 at 10:55 pm

    I’m about easy too. Approximately how many ounces of shredded cabbage make 4 cups? They have 10oz packages of shredded cabbageat local store…..again, all about easy. Thank you.

    Reply
    • Denise

      October 10, 2019 at 7:54 am

      Hi Scott, I just googled it and it is 3.5oz per 1 cup so 14 oz? You don’t have to be exact with this recipe but it will affect your carb count if that matters to you. Hope you like it!

      Reply
  5. Karen

    September 16, 2019 at 2:51 pm

    What size can of tomatoes with chilies please?

    Reply
    • Denise

      September 17, 2019 at 2:32 pm

      Hi Karen,
      I use a 10 oz can that I buy at Aldi. It’s their Mexican brand Casa Mamita.

      Reply
  6. Debbie

    July 17, 2019 at 8:23 pm

    I made this and I found it to be more delicious than I expected! It was great as leftovers as well!

    Reply
    • Denise

      July 18, 2019 at 8:36 am

      I know what you mean. I wish it was better looking because it’s really tasty. Glad you liked it.

      Reply
  7. Paul C

    March 09, 2019 at 4:42 pm

    What is one serving size?

    Reply
    • Denise

      March 10, 2019 at 7:29 am

      Hi Paul, originally I did this visually but I would say it’s roughly 3/4 cup. Hope that helps!

      Reply
  8. Lisa Pilkington

    October 07, 2018 at 6:03 pm

    This is the second time I made this. Delicious and my husband raves about it. So easy to make !

    Reply
    • Denise

      October 08, 2018 at 6:11 am

      Hi Lisa,
      So glad your hubby likes it! I haven’t made this in awhile, so I’ll have to get out my slow cooker and make it. Thanks for taking the time to come back and comment. I appreciate it!

      Reply
  9. Nikki

    October 08, 2017 at 6:10 pm

    I cannot wait to try this! We love Mexican dishes at my house!

    Reply
    • Denise

      October 09, 2017 at 6:38 am

      So do we Nikki. Hope you like it!

      Reply
  10. Marcelle

    October 08, 2017 at 3:28 pm

    So simple, and I know from the ingredients it’s delicious! I will have to make this one soon 🙂

    Reply
    • Denise

      October 09, 2017 at 6:38 am

      Just it is very simple. I cheated a bit with the taco mix but it made it that much easier. 🙂

      Reply
  11. Arlene Mobley

    October 08, 2017 at 11:27 am

    Denise

    I love how easy this is to put together and cook in the slow cooker. I can’t wait to try it!

    Reply
    • Denise

      October 09, 2017 at 6:39 am

      Yes, it’s one of those dump and go type recipes.

      Reply
  12. Liz

    October 08, 2017 at 9:55 am

    SO easy! And being low carb is a huge bonus!!! It looks delicious.

    Reply
    • Denise

      October 09, 2017 at 6:39 am

      Yes that is what I was going for…..low carb and easy!

      Reply
  13. David @ Cooking Chat

    October 08, 2017 at 7:44 am

    good way to make the tasty dish healthy with some cabbage. I bet is soaks up a lot of good flavor, too!

    Reply
    • Denise

      October 09, 2017 at 6:40 am

      I love cabbage …. it really is a good substitute for pasta in some dishes.

      Reply

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