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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)


  • 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.

  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.