Mexican food is something my family could eat everyday! We all love it!! We don’t eat it everyday, but we could! For our Mexican nights, we love this quick and easy taco bake that is a hit with everybody!

My mom made a casserole similar to this growing up and it was always a hit with my siblings and I. It was my brother’s favorite so she named it “Jake’s caserolle”. She made it with corn tortillas and green beans. I’ve adapted it to be THM friendly and I leave out the green beans to eat on the side 😉

As a THM coach, I often get asked how to make THM more kid friendly. This is one of my tricks. I make this casserole in 2 different pans. One for the THM eaters in the family (my hubby and I and sometimes our oldest) and one for the kiddos. I simply swap out the low carb tortillas for regular tortillas (this saves on our budget) and leave out the peppers and onions. Voila! My kids will suddenly eat it and it doesn’t take any extra effort on my part.

Taco Bake- (S)

Molly Miller
A quick and easy low carb mexican casserole your whole family will love!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 8


  • 1 lb. ground beef
  • 1 T. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp dried oregano
  • 1 ½ tsp. cumin
  • 1 t. sea salt
  • 1 c. low sugar pizza sauce I love Great Value
  • 1 c. low sugar salsa
  • Fresh cilantro optional
  • ½ c. of seasoning mix or diced onions and peppers optional
  • 1 can black beans
  • 5 large low carb tortillas
  • 3 T. melted butter
  • 3 c. grated cheese Mexican, Colby Jack &/or Cheddar


  • Directions:
  • Preheat oven to 375 degrees
  • Brush Butter on Tortillas with a basting brush
  • Rip tortillas into smaller pieces, set aside
  • Brown ground beef, drain excess fat
  • Add seasonings and spices (except cilantro if using)
  • Mix in pizza sauce, salsa, and seasoning mix if using
  • Add black beans
  • Spray a 9 x 13 pan with coconut oil
  • Start layering your casserole
  • Pour half the meat mixture into the bottom of the pan
  • Cover with a layer of ½ the tortilla pieces
  • Sprinkle 1 c. of cheese on top
  • Repeat steps 10-12, sprinkling the remainder of the cheese on top
  • Cover with foil and cook for 30 minutes
  • Take foil off and broil on 425 for another 5 or until the cheese gets golden brown
  • Garnish with fresh cilantro
  • Enjoy with a side salad, crudities or steamed broccoli or green beans

Optional, make 2 different versions of this casserole in 2 smaller pans. One for the pickier eaters without the peppers or onions and possibly regular tortillas (I do this for my kids) and one for the THM eaters in the house or the low carb eaters.


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