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Last updated December 13, 2022

Easy Paleo Taco Casserole (Whole30)

This easy Paleo taco casserole is a healthy Mexican dinner the whole family will love. Loaded with sweet potatoes, ground beef, veggies, and topped with a creamy sauce, this taco bake is both comforting and delicious. Whole30, and gluten free too!

Taco Casserole topped with sliced avocado and jalepenos

My fiance, Kyle, ask me if I can cook Mexican for dinner at least 4 times a week.

He says he’s French, but I swear he’s part Mexican too. That’s all I hear out of his mouth. “I want Mexican for dinner. Can we make taco’s? Can we make chicken fajitas?”

I threw this recipe together on a whim and it turned out to be one of his favorite recipes. And let me tell you… If he loves a recipe, I am on cloud nine, because he is one picky eater with Mexican food!

I obviously wanted to make the recipe with healthy, whole-food ingredients that are dairy-free, gluten-free, and Whole30 because this is how Kyle and I eat 99% of the time.

I knew while making this that it wouldn’t be a taco casserole without a cheesy-like top. Traditional taco casseroles are covered in cheddar cheese. In this paleo casserole recipe, the mayonnaise combined with the eggs and salsa made the perfect cheesy top to the casserole.

Make this healthy taco casserole for your next family taco night. You can easily double it for a large crowd too!


  • This taco casserole is perfect for meal prep or to throw in the oven and bake on a busy weeknight!
  • It contains healthy, clean ingredients and it’s Paleo, Whole30, and gluten free!
  • It’s family and kid approved! Even the pickiest of eaters will love this taco casserole!
  • You an eat it for breakfast, lunch, or dinner. For breakfast, serve it with an egg.

If you love casserole recipes as much as I do, check out this Baked Spaghetti Squash Casserole Recipe & this Paleo Breakfast Casserole with Sweet Potatoes, Bacon, Eggs, and Veggies Recipe. Paleo and Whole30 friendly!

Taco Casserole in white casserole dish topped with sliced avocado, jalepenos and cilantro on white background


  • Sweet potatoes
  • Avocado oil– you can use olive oil, ghee, or coconut oil
  • Sea salt
  • Onion
  • Grass-fed ground beef– good quality beef makes a difference in this recipe. Most grocery stores have grass-fed beef now, or you can order online from ButcherBox.
  • Taco seasoning– This taco seasoning contains real spices without any artificial ingredients, natural flavors, sugar, vegetable oil like traditional taco seasoning mix.
  • Diced tomatoes
  • Green chiles
  • Bell pepper
  • Eggs– grab pasture-raised eggs
  • Mayo– I love Primal Kitchen’s Avocado Mayo. It contains high quality ingredients like: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Organic Rosemary Extract.
  • Salsa– Look for salsa without added sugars or natural flavors in the ingredients list.
  • Jalepenos, cilantro, avocadofor garnish
Jar of Primal Kitchen Avocado Mayo on white background


Bake sweet potatoes in the bottom of casserole dish. While sweet potatoes are baking, cook onions and brown ground beef.

Add the taco seasoning and water to beef. Simmer for 2-3 minutes then add diced tomato, diced green chiles, and bell pepper.

Spoon beef mixture over baked sweet potatoes in casserole dish. Grab a small bowl and whisk the eggs. Then, add in the mayo and salsa.

Whisk the mixture until it forms a thick white creamy sauce. Spread it evenly over the casserole mixture.

Bake for 25 minutes and let the casserole cool for 5-10 minutes. Serve warm and garnish with avocado, jalapenos, cilantro, or more salsa.

If you’re meal prepping with macros, I would recommend you using this 9×13 Pyrex Baking Dish with plastic lid which is perfect for refrigerated storage and reheating.


  • I used 85% lean grass-fed ground beef for this recipe, but you could use any percentage!
  • Make Keto by replacing the sweet potatoes with a low-carb veggie such as cauliflower or zucchini.
  • Top the taco casserole with your favorite toppings: jalapenos, extra salsa, cilantro, avocados, olives, lettuce, etc.
  • I used Primal Kitchen real mayonnaise that’s made with avocado oil. I recommend looking at the ingredient label of your mayonnaise and avoiding ingredients like soybean oil, sugar, preservatives, and natural flavors.
  • You can make your own mayonnaise too! Here is a link to a 3 minute homemade mayonnaise recipe that’s Paleo and Whole30.
Taco Casserole topped with sliced avocado and jalepenos


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Taco Casserole in white casserole dish topped with sliced avocado, jalepenos and cilantro on white background

Easy Paleo Taco Casserole (Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews


This easy Paleo casserole is a healthy Mexican dinner the whole family will love. Loaded with sweet potatoes, ground beef, tomatoes, green chiles, and topped with a creamy sauce, this taco bake is both comforting and delicious. Whole30 and gluten free too!



For sweet potatoes:

  • 2 medium sweet potatoes, cubed
  • 2 teaspoons avocado oil
  • 1 teaspoon sea salt

For meat mixture:


  1. Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with avocado oil and sea salt in bottom of 9×13 casserole dish, and bake for 25-30 minutes or until tender.  
  2. While sweet potatoes are baking, heat avocado oil over medium heat in a large sized skillet. Cook onions until they are translucent then add ground beef. Brown beef, breaking up chunks, until no longer pink. Add the taco seasoning and water to the skillet. Simmer for 2-3 minutes then add diced tomatoes, diced green chiles, and red bell pepper to skillet.
  3. With a slotted spoon, spoon skillet mixture over sweet potatoes in casserole dish.
  4. In a small bowl, whisk eggs. Whisk in mayo and salsa to bowl. Pour creamy sauce over sweet potato and skillet mixture. Spread evenly over casserole with a spoon.
  5. Bake casserole at 375 degrees Fahrenheit for 25 minutes. Let casserole cool for 5-10 minutes, and then serve.


  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican


  • Serving Size:
  • Calories: 258
  • Sugar: 2.9 g
  • Sodium: 426.3 mg
  • Fat: 17.6 g
  • Carbohydrates: 9.6 g
  • Protein: 15 g
  • Cholesterol: 90 mg

Pin this recipe and save it for later!

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  1. Omgsh!!!! This was honestly delicious. I made grain free, gluten free paleo tortillas and scooped the mixture in and added sliced avocados. My husband was obsessed! Saving the leftovers for dinner tomorrow night 🙂 adding this to our rotation!! Thank you so much for an amazing recipe

  2. This casserole was awesome. We used diced tomatoes with habanero and the added heat was a nice touch.
    Will be making this again.

  3. I stumbled across this recipe this time last year when doing Whole30 for the first time. It because the #1 favorite! I have made this probably monthly since then, even when not on Whole30. Everyone I have shared this with has loved it!

  4. I have made this recipe over and over since finding it the first time I did Whole30. It’s one of my favorites, relatively easy to make, and even the husband enjoys it! Highly recommend.