Now that you’ve cleaned out everything you don’t need, it’s time to restock your pantry and fridge with delicious and wholesome, keto-friendly foods that will help you lose weight, become healthier, and feel amazing! With these basics in your home, you’ll always be ready to make healthy, keto-friendly meals. Just about every type of fresh meat and Supraketo Weight Loss Formula fish is good for a ketogenic diet including beef, chicken, lamb, pork, salmon, tuna, etc. Eat grass-fed and/or organic meat and wild-caught fish whenever possible. Eat as many eggs as you like, preferably organic from free-range chickens. Eat plenty of non-starchy veggies including asparagus, Keto by Supraketo mushrooms, broccoli, cucumber, lettuce, onions, peppers, cauliflower, tomatoes, garlic, Brussels sprouts and zucchini. You can eat full-fat dairy like sour cream, heavy (whipping) cream, butter, cheeses and unsweetened yogurt. Although not dairy, unsweetened almond milk and coconut milk are both good milk substitutes. Stay away from regular milk, skim milk and sweetened yogurts because they contain a lot of sugar. Avoid all fat-free and low-fat dairy products. Olive oil, avocado oil, butter and bacon Supraketo Fat Burner are great for cooking and consuming. Avocado oil is best for searing due to its very high smoke point (520°F). Coconut oil is also widely used in keto recipes and works particularly well in keto-friendly desserts. Berries like strawberries, blueberries, raspberries, etc. are allowed in small amounts. Avocados are great because they’re low carb and very high in fat! Stevia and erythritol are our great choices for low-carb friendly sweeteners. Learn more in our full guide to erythritol.
If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work - but I have an option for the oven below if you prefer to make it last-minute. If you like quick and easy casseroles as much as I do, don’t forget to try my easy Big Mac casserole or Philly cheesesteak casserole next! Here I explain the best ingredients for my low carb taco casserole recipe, what each one does, and substitution options. For measurements, see the recipe card. Avocado Oil - For frying ground beef. Use any neutral cooking oil you like. Ground Beef - I typically use 85/15 grass-fed ground beef, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.
Taco Seasoning - Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt. Bell Peppers - Use orange, yellow, or red bell peppers for color variety. Onion - I used a yellow onion, but white or red onions work as well. Diced Tomatoes With Green Chilies - Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, replace one or both cans with plain diced tomatoes instead. Just watch the size - the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles. Cheddar Cheese - Use a good melting cheese for the perfect finish.
You could substitute with Mexican cheese blend, mozzarella, Colby jack, or Monterey jack if you prefer. I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture to a slow cooker, along with the diced peppers, onions, and drained diced tomatoes with green chilies. TIP: Drain tomatoes and chilies well. Otherwise, the casserole may be watery when it’s done cooking. If that happens, you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese. Slow cook. Cover with the lid and cook on Low. Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top.
Cover and cook until cheese melts. Add toppings. Top the low carb taco casserole with lettuce, tomatoes, avocados and cilantro - or see below for other topping ideas. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture a large baking dish, along with the diced peppers, onions, and drained diced tomatoes with green chilies. Mix well, then sprinkle shredded cheese on top. Bake. Place the keto taco casserole in the oven and bake until it’s hot and bubbly. The peppers should be soft. Add toppings. Top with lettuce, tomatoes, avocados and cilantro, if desired - or see below for other topping ideas. You could also try my Mexican ground beef casserole instead, which is very similar and made in the oven.