Name: Low Carb Taco Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 2 tbsp olive oil; 2.5 cups cauliflower rice; 2 lbs lean ground beef; 1 red bell pepper, chopped; 1 small white onion, chopped; 4 tbsp taco seasoning; 1 tbsp tomato paste; 1/2 cup water; 3 cups shredded cheddar cheese; 1 cup sour cream; 1 cup salsa; 1 cup chopped lettuce; 1 tomato, chopped; 10 black olives, sliced; 1 avocado, chopped; cilantro, chopped; 1 jalapeno, sliced; 1/8 cup shredded mozzarella cheese

Introduction

This Low Carb Taco Casserole is a flavorful and satisfying dish perfect for a weeknight dinner. Packed with seasoned ground beef, cauliflower rice, and melted cheddar, it offers all the taco taste without the carbs. Customize with your favorite fresh toppings for a delicious meal everyone will love.

A white rectangular casserole dish holds a layered baked dish starting with a browned base layer visible at the edges, topped by a thick, smooth white sauce layer that is spread almost to the edges. On top of this sauce is a layer of melted yellow and white cheese, slightly uneven in texture. The dish is garnished with scattered halved dark red cherry tomatoes, chunks of green avocado, sliced black olives, fresh green cilantro leaves, and a light sprinkle of shredded cheese, all spread across the top layer giving a colorful and fresh look. The dish is placed on a soft olive green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

2.5 cups cauliflower rice

2 lbs lean ground beef

1 red bell pepper, chopped

1 small white onion, chopped

4 tbsp taco seasoning

1 tbsp tomato paste

1/2 cup water

3 cups shredded cheddar cheese

1 cup sour cream

Optional toppings:

1 cup salsa
1 cup chopped lettuce
1 tomato, chopped
10 black olives, sliced
1 avocado, chopped
Chopped cilantro
1 jalapeno, sliced

1/8 cup shredded mozzarella cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with oil or cooking spray.

Step 2: Heat a frying pan over medium-high heat and add the olive oil. Cook the cauliflower rice in the pan until it is browned, about 5 to 10 minutes. Then transfer it evenly into the prepared baking dish.

Step 3: In the same frying pan, add the ground beef, chopped red bell pepper, and chopped white onion. Cook, stirring occasionally, until the beef is browned. Drain any excess fat.

Step 4: Stir in the taco seasoning, tomato paste, and water. Continue cooking until the liquid evaporates and the beef mixture thickens, about 7 to 10 minutes.

Step 5: Spread the cooked beef mixture evenly over the cauliflower rice in the baking dish. Sprinkle the shredded cheddar cheese over the top.

Step 6: Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly.

Step 7: Remove from the oven and spread the sour cream over the casserole. Sprinkle some extra cheddar and mozzarella cheese if desired. Add your preferred toppings such as salsa, lettuce, tomato, olives, avocado, cilantro, and jalapeno. Serve warm.

Tips & Variations

For extra spice, add chopped jalapenos or a dash of hot sauce to the beef mixture while cooking.

You can swap cauliflower rice for riced broccoli or a mix of both to change the flavor and texture.

Use turkey or chicken instead of beef for a lighter protein option.

Make it dairy-free by substituting sour cream and cheese with plant-based alternatives.

Prepare the beef mixture a day ahead to save time on busy evenings.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the beef and cauliflower rice separately and assemble the casserole just before baking. This makes it easy to enjoy a fresh meal with minimal effort on the day of serving.

Is this recipe suitable for a keto diet?

Yes, this casserole is low in carbohydrates and high in protein and healthy fats, making it a good fit for most keto meal plans.