🛒 Ingredients (Serves 6–8)

Meat Layer

  • 1½ lbs ground beef (80/20)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (low-carb or homemade*)
  • ⅓ cup water
  • Salt & pepper to taste

Creamy Layer

  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup salsa (low sugar)

Cheese Topping

  • 2 cups shredded Mexican blend or cheddar
  • ½ cup Monterey Jack (optional, extra melty!)

Optional Mix-Ins

  • ½ cup diced green chilies
  • ¼ cup sliced black olives
  • ½ cup chopped bell peppers

Fresh Toppings (After Baking)

  • Shredded lettuce
  • Diced avocado
  • Jalapeños
  • Cilantro
  • Extra sour cream

🔪 Instructions

1️⃣ Preheat
Oven to 375°F (190°C). Grease a 9×13 baking dish.

2️⃣ Cook the beef
Brown ground beef with onion and garlic. Drain excess grease.
Stir in taco seasoning and water. Simmer 3–5 minutes until thickened.

3️⃣ Make creamy mixture
In a bowl, mix cream cheese, sour cream, and salsa until smooth.

4️⃣ Assemble

  • Spread beef mixture evenly in baking dish.
  • Spoon creamy mixture over beef and gently spread.
  • Sprinkle generously with shredded cheese.

5️⃣ Bake
Bake 20–25 minutes until cheese is melted and bubbly.

6️⃣ Rest & Top
Let sit 5–10 minutes before adding fresh toppings.

🌶 Homemade Keto Taco Seasoning (Quick Mix)

  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Pinch cayenne
  • Salt to taste

💡 Make It Even Better

  • Add cauliflower rice to bulk it up without extra carbs.
  • Stir in a handful of chopped spinach for hidden veggies.
  • Make ahead and refrigerate up to 24 hours before baking.
  • Freezes beautifully (without fresh toppings).

If you’d like, I can also give you:
• A crockpot version
• A dairy-free option
• Or a macro breakdown per serving 🥑