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+ servings
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 servings
Calories 468kcal
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


  • 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.
  • 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. 


*Please use as many organic ingredients as possible.* 


Calories: 468kcal | Carbohydrates: 32g | Protein: 45g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 617mg | Potassium: 1679mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2508IU | Vitamin C: 284mg | Calcium: 369mg | Iron: 7mg