This high protein Taco Casserole Recipe is an easy, meal prep friendly high protein, low carb and high fat meal!
We love a quick and easy casserole that whips up quickly and can be served as a family dinner or for a crowd. Typically I would serve up my Venison Pasta Bake which is one of our favorites, but lately, I have been loving switching it up and serving this High Protein Taco Casserole. It is packed with protein and everyone loves it. Some other casserole recipes I love serving to a crowd or the family for a meal that I know we will have leftover for the week are my Venison Pie, my Healthier Venison Stroganoff my Sweet Potato Venison Shepherd’s Pie and my Venison Egg Roll in a Bowl.
So, are you ready for your new go-to dinner? This easy, flavorful recipe is perfect for anyone looking to fuel up with a meal that’s high in protein, low in carbs, and packed with all your favorite taco flavors. Juicy seasoned meat, melty cheese, and bold spices come together in a cozy casserole that’s as delicious as it is satisfying. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this dish has you covered with hearty ingredients and big, bold taste. Plus, it’s easy to customize with your favorite taco toppings like guacamole, salsa, or a dollop of sour cream!
The best part? This casserole is meal-prep magic. Make it in advance and portion it out for quick grab-and-go meals that keep you full and energized throughout the day. It’s also freezer-friendly, so you can stash a batch for those busy nights when cooking feels impossible. Whether you’re enjoying it fresh out of the oven or reheating a slice for lunch, this taco casserole delivers all the warm, cozy vibes of a classic comfort dish with a high-protein twist. So grab your casserole dish and get ready to dig into a dinner that’s as easy as it is delicious
INGREDIENTS AND KITCHEN TOOLS
- Grass fed butter, plus a bit for greasing your pan
- Ground red meat (beef, venison bison)
- Chili powder
- Sea salt
- Black pepper
- Salsa (about a full jar, use your favorite!)
- Black beans
- Frozen cauliflower
- Plain Greek yogurt
- Diced tomatoes
- Sliced green onions
- Grated cheddar or pepper jack cheese (we like raw cheddar)
- Crushed tortilla chips, for serving (we like Siete foods)
Kitchen Tools:
Here are the simple kitchen equipment you’ll need for this recipe:
STEP BY STEP
Step 1: Preheat the oven to 375F. Grease a 9×13 baking dish (I use a bit of softened grass fed butter).
Step 2: To a large skillet over medium heat, add the butter and let it melt and bubble. Then, add the meat and allow it to brown for about 5-7 minutes.
Step 3: Then add the chili powder, salt, pepper, salsa, black beans and cauliflower rice to the meat and allow it to cook down for about 8-10 minutes.
Step 4: Pour the meat and bean mixture into the bottom of your casserole dish.
Step 5: Spread an even layer of your Greek yogurt over the meat and bean mixture. Sprinkle on the tomatoes and green onions. Top with the grated cheddar and pop in the oven for about 25-30 minutes, until it is hot and bubbly.
Step 6: Crush some tortilla chips on top and voila! Serve away.
Cooking Tip
This recipe doubles super well, you can freeze the casserole after you finish step 4. Don’t add the fresh ingredients (tomatoes, green onions) and freeze in a foil 9×13 pan. When ready to eat, bake for 45-60 minutes.
HOW TO SERVE
Serve this casserole up in some cute serving bowls, top with some crusher tortilla chips and enjoy! You can also prep this recipe ahead of time and portion it out for the perfect meal prepped lunches.
STORING AND REHEATING
This recipe doubles super well, you can freeze the casserole after you finish step 4. Don’t add the fresh ingredients (tomatoes, green onions) and freeze in a foil 9×13 pan. When ready to eat, bake for 45-60 minutes. If you have leftovers, you can store them in an airtight container in the refrigerator for 5-7 days.
OTHER RECIPES YOU’LL LOVE
High Protein Taco Casserole Recipe
This high protein Taco Casserole Recipe is an easy, meal prep friendly high protein, low carb and high fat meal!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4-6 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Ingredients
- 1 Tbsp. grass fed butter, plus a bit for greasing your pan
- 1 lb ground red meat (beef, venison bison)
- 1 Tbsp. chili powder
- ¾ tsp. salt
- ½ tsp. Pepper
- 16 oz salsa (about a full jar, use your favorite!)
- 1 can black beans
- 1, 10 oz. bag frozen cauliflower
- 2 cups plain Greek yogurt
- 1 cup diced tomatoes
- 1/2 cup sliced green onions
- 1 and 1/2 cups grated cheddar or pepper jack cheese (we like raw cheddar)
- 1 cup crushed tortilla chips, for serving (we like Siete foods)
Instructions
- Preheat the oven to 375F. Grease a 9×13 baking dish (I use a bit of softened grass fed butter).
- To a large skillet over medium heat, add the butter and let it melt and bubble. Then, add the meat and allow it to brown for about 5-7 minutes.
- Then add the chili powder, salt, pepper, salsa, black beans and cauliflower rice to the meat and allow it to cook down for about 8-10 minutes.
- Pour the meat and bean mixture into the bottom of your casserole dish.
- Spread an even layer of your Greek yogurt over the meat and bean mixture. Sprinkle on the tomatoes and green onions. Top with the grated cheddar and pop in the oven for about 25-30 minutes, until it is hot and bubbly.
- Crush some tortilla chips on top and voila! Serve away.
Hi,
Does the cauliflower rice need to be thawed out prior to adding to the pan? Thanks!
Nope, you can add it in frozen! Enjoy!
Adding this to my go-to easy weeknight healthy dinners! My whole family loved this recipe!
The best (and easiest) way to switch things up for taco night! <3