Paleo Taco Casserole

Paleo, Keto, Low-Carb, Dairy-Free, Grain-free, Minimal Ingredients, Easy

Have dinner ready in 30-minutes with this Paleo taco casserole. This dish is kid-approved and allergy-free and loaded with nutrient-dense ingredients.

How to Make Paleo Taco Casserole

Take your tacos to a new depth with this delicious casserole dish made with ground beef, fresh produce, a dairy-free cheese sauce, and topped with fresh avocado and shredded cabbage.

If your family loves tacos, they will love this dish! This casserole is easy to make and can be ready in as little as 30 minutes – making dinner time stress-free and practical!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your taco casserole turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Taco Casserole

1. In a large skillet, cook ground beef and diced onions over medium-high heat for 5 minutes or until beef is brown and onions have softened. Remove the skillet from its heat source.

2. Add in taco seasoning and stir until evenly coated. Next, fold in nacho cheese, salsa, and black olives, set aside.

3. Preheat the oven to 350 degrees. Place a wire rack over a sheet of parchment paper near the stove.

4. Heat avocado oil in a medium skillet over medium-high heat for 3 to 5 minutes or until the oil starts to simmer.

5. Take one tortilla and fry it in the heated oil for 1 to 2 minutes or until it starts to bubble and brown. Flip the tortilla and fry for an additional 1 to 2 minutes or until hardened. Place tortillas on the prepared wire rack to cool. Repeat this step until all four tortillas are fried.

6. Start assembling your casserole by layering two fried tortillas into a casserole dish and then layering with half of the ground beef mix. Repeat with another two tortillas and the remaining of the beef mixture.

7. Top with any additional cheese and salsa, then bake in the preheated oven for 10 to 15 minutes. Remove the dish and cool before serving with sliced avocados and shredded cabbage.

How to Make Paleo Taco Casserole

How to Store Paleo Taco Casserole

Taco casserole can be stored in an airtight container for 3 to 5 days in the refrigerator. Portion leftovers into individual-sized containers for a quick grab and go lunches for the busy week. When ready to eat, reheat in the microwave for 1 to 2 minutes or until warm to touch.

Essential Equipment For Making Paleo Taco Casserole

Skillet – I love using my stainless steel skillets, I don’t have to worry about the breakdown of Teflon in my foods.

Casserole Dish – A 2 to 4-quart casserole dish with a large edge is the perfect fit for this taco casserole.

How to Make Paleo Taco Casserole

More Paleo Mexican Inspired Dishes

Paleo Chicken Enchiladas – No matter what your dietary restrictions are, you can enjoy this grain and dairy-free dinner without the guilt.

Easy Paleo Tacos – In need of a quick weeknight dinner? Pick up a box of Siete’s grain-free tortilla shells and make these Paleo and kid-approved tacos!

Low-Carb Mexican-Style Cauliflower Rice – Use this ‘rice‘ as a side dish or a bed to lay your favorite taco toppings on for a low-carb alternative.

Basic Staples for Making Paleo Taco Casserole

Beef – It’s best to source your ground beef from a local farm or butcher you are familiar with their animal feeding practices. Otherwise, opt to buy grass-fed or organic meat from your local grocer.

Taco Seasoning – If you are making my homemade taco seasoning recipe, it will yield the exact amount you need for this recipe.

Dairy-Free Cheese – For this recipe, I used Siete’s nacho cheese sauce. Despite having ‘cheese‘ in its name, its made with cashews and an array of flavorful spices.

Salsa – If you have extra time on your hands, opt to make a homemade salsa or purchase a store-bought brand that does not contain preservatives or sugar. You can usually find these brands in the cold section by the produce. 

Black Olives – I love putting black olives into my Mexican dishes, so my taco casserole is no different! Feel free to replace black olives with diced green chilis your get creative with your favorite Mexican inspired toppings.

Onion – Opt for organic produce when the budget allows. For this recipe, I used white onions, but these can be swapped out with yellow or red.

Avocado Oil – Avocado oil is the perfect oil for high-temperature cooking.

Grain-Free Tortillas – These grain-free tortillas are perfect for frying. If you want to avoid frying foods, you can replace this step with crumbling up grain-free tortilla chips or shells.

Shop Amazon For All Your Paleo Essentials and Staples

How to Make Paleo Taco Casserole
How to Make Paleo Taco Casserole
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Paleo Taco Casserole

Have dinner ready in 30-minutes with this Paleo taco casserole. This dish is kid-approved and allergy-free and loaded with nutrient-dense ingredients.
Course Dinner
Keyword casserole, taco
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 435kcal
Author Angela Blanchard

Equipment

  • Skillet
  • Casserole Dish

Ingredients

Optional

  • avocado, sliced
  • 2 cups cabbage, shredded

Instructions

  • In a large skillet, cook ground beef and diced onions over medium-high heat for 5 minutes or until beef is brown and onions have softened. Remove the skillet from its heat source.
  • Add in taco seasoning and stir until evenly coated. Next, fold in nacho cheese, salsa, and black olives, set aside.
  • Preheat the oven to 350 degrees. Place a wire rack over a sheet of parchment paper near the stove.
  • Heat avocado oil in a medium skillet over medium-high heat for 3 to 5 minutes or until the oil starts to simmer.
  • Take one tortilla and fry it in the heated oil for 1 to 2 minutes or until it starts to bubble and brown. Flip the tortilla and fry for an additional 1 to 2 minutes or until hardened. Place tortillas on the prepared wire rack to cool. Repeat this step until all four tortillas are fried.
  • Start assembling your casserole by layering two fried tortillas into a casserole dish and then layering with half of the ground beef mix. Repeat with another two tortillas and the remaining of the beef mixture.
  • Top with any additional cheese and salsa, then bake in the preheated oven for 10 to 15 minutes. Remove the dish and cool before serving with sliced avocados and shredded cabbage.

Notes

 
Tip: To save time, you can use homemade tortillas or Siete grain-free chips as a replacement for the fried tortillas.

Nutrition

Calories: 435kcal | Carbohydrates: 4g | Protein: 20g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 733mg | Potassium: 384mg | Fiber: 2g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.