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It is a popular casserole from my childhood that usually uses the canned cream soup and the cheese tortilla chips loaded with carbs. I have successfully re-created this casserole into a keto, low carb, gluten free version that will top any old retro casserole made with canned soup!
I paired mine with some salad greens and the usual taco toppings like salsa, sour cream and black olives!
I mixed my chip selection up and used half taco flavor and half cheese flavor. Get a box from my link at the bottom of the recipe. It is more cost effective this way versus picking up in the store!
Keto Quest Chip Casserole
I have turned the retro favorite of D*rito casserole into a gluten free, low carb dinner your family will love! Mine fought over the leftovers!
Ingredients
Casserole Ingredients
- 1 lb ground beef browned & crumbled
- 1 small onion chopped fine
- 2 tsp garlic minced
- 2 tbsp taco seasoning
- 1 10oz can diced tomatoes drained
- 1 cup sour cream
- 2 cups cheddar cheese shredded
- 9.75 oz cheese chips 9 bags of Quest Chips
Cream Soup
- 2 tbsp butter
- 2 tbsp arrowroot starch or gluten free flour
- 1 cup chicken broth
- 1/4 cup water
- 1/4 cup heavy cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
Cream Soup
- In a small saucepan melt butter.
- Whisk in flour of choice until combined.
- Add a little bit of broth at a time whisking continuously.
- Now add in additional spices, water and heavy cream.
- Whisk well and cook on medium heat until thickened.
- If it thickens too much, add 1/4 cup water. Whisk well.
- Add in cheese and whisk until melted. Remove from heat to cool.
Casserole
- Preheat oven to 350F
- Saute onions and garlic in a pre-heated skillet with a touch of oil for a few minutes.
- Stir in browned and crumbled beef along with taco seasoning.
- Stir in cream soup from earlier plus diced tomatoes.
- Bring to a low simmer then remove from heat.
- Stir in sour cream.
- In a 9×13 pan start layering your ingredients.
- Starting with a greased pan, layer crushed chips, ground beef mixture then cheese.
- Repeat 2 more times.
- Last layer should be chips.
- Cover with foil and bake @350F for 30 min.
- Serve with salad greens and taco toppings.
- Reheat leftovers in the oven at 350F for 10 min covered in foil.
Notes
Get your Quest Nutrition Chips here for this recipe!
My favorite Arrowroot Flour to use in the cream soup recipe!
