Easy and Healthy Hamburger Meal

Veggie Loaded Low-Carb Taco Casserole

A filling and delicious low-carb feast perfect for weeknight dinners. 

Course Dinner
Cuisine Mexican/American
Keyword Low Carb Taco Casserole
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 644 kcal
Author Heather


  • 2 tbsp oil
  • 1 1/4 lb lean ground beef
  • 1 med brown onion *roughly diced, about 1 cup
  • 4-5 large garlic cloves *crushed or minced, about 2 tbsp
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 2 tsp coriander
  • 1/8 tsp chipotle powder
  • 1/2 tsp sea salt
  • 1 med orange or yellow bell pepper *roughly diced
  • 1 14.5 oz can diced tomatoes
  • 9 cups chopped cruciferous veggies *I used a combination of Brussels sprouts, collard greens, broccoli slaw and kale
  • 1 1/2 cups frozen corn *optional (eliminate for very low-carb)
  • 1 cup shredded Jack cheese *or your favorite cheese
  • 1 ripe avocado
  • garnish with cilantro, hot sauce, sour cream or Greek yogurt


  1. Preheat oven to 350℉.

    Heat a large skillet over med/high heat. Add oil and onion. Sauté onion until slightly translucent, about 3 mins. Add ground beef and cook, stirring until no longer pink, about 6 mins. Stir in garlic and spices for another 1-2 mins.

    Stir in bell pepper and continues to cook for 2 mins. Add in tomatoes (with juice) and  1/2 cruciferous veggies. Stir well and once veggies start to decrease in size, about a min later, add second half. Add in frozen corn.

    Continue cooking for another 8-10 mins, stirring occasionally.

  2. Sprinkle with cheese and bake in preheated oven for approximately 8-10 minutes or until cheese meals. 

    Garnish with avocado, cilantro, hot sauce and sour cream. 

Recipe Notes

*Please use as many organic ingredients as possible.* 

Nutrition Facts
Veggie Loaded Low-Carb Taco Casserole
Amount Per Serving
Calories 644
* Percent Daily Values are based on a 2000 calorie diet.