If you’re craving the bold flavors of a classic taco but want to stick to a low-carb lifestyle, this Low-Carb Taco Casserole with Cauliflower Rice is the perfect solution. This dish combines all the delicious elements of a taco – seasoned ground beef, gooey cheese, and fresh toppings – with the added benefit of using cauliflower rice as a healthier base. It’s a satisfying, hearty meal that’s easy to make and perfect for meal prep. Whether you’re looking for a weeknight dinner or something to bring to a gathering, this taco casserole will be a hit with everyone, keto or not!
Ingredients:
- 10 ounces frozen cauliflower rice
- 2-3 tablespoons oil (for cooking)
- 2 lbs ground beef
- 1 small red bell pepper, deseeded and diced
- 1 small white onion, chopped
- 4 tablespoons taco seasoning
- 1 tablespoon tomato paste
- ½ cup water
- 3 cups shredded Colby/Jack cheese
- 1 cup sour cream
Toppings (optional but recommended):
- Chopped lettuce
- Chopped tomato
- Sliced black olives
- Avocado or guacamole
- Fresh cilantro
- Sliced jalapeno
- Salsa or hot sauce
Instructions:
- Cook the cauliflower rice: Warm 1 tablespoon of oil in a large pan over medium heat. Add the frozen cauliflower rice and sauté for 5-7 minutes until it’s fully cooked and tender. Season lightly with salt and pepper. Once done, set the cauliflower rice aside.
- Brown the ground beef: Using the same pan, heat the remaining oil over medium-high heat. Add the ground beef, breaking it apart as it cooks, and let it brown thoroughly for about 8-10 minutes.
- Add veggies and seasoning: Once the beef is mostly browned, add the chopped red bell pepper and onion to the skillet. Cook for another 4-5 minutes until the vegetables are soft. Stir in the taco seasoning, tomato paste, and water, ensuring everything is evenly coated. Simmer for another 2-3 minutes until the mixture thickens slightly.
- Layer the casserole: Preheat your oven to 375°F (190°C). In a greased 9×13-inch casserole dish, spread the cooked cauliflower rice evenly as the base. Then, layer the taco-seasoned ground beef mixture on top. Spread sour cream over the beef layer, and sprinkle the shredded Colby/Jack cheese evenly on top.
- Bake the casserole: Put the casserole in the oven and bake for 15-20 minutes, or until the cheese has fully melted and is bubbling. If you like a crispier top, you can broil for an additional 2-3 minutes until the cheese is golden brown.
- Prepare the toppings: While the casserole is baking, prepare your toppings. Chop the lettuce, tomatoes, and cilantro, and slice the jalapenos, avocado, or olives.
- Serve and enjoy: Once the casserole is done, remove it from the oven and let it cool for a few minutes. Top with your favorite toppings like lettuce, tomatoes, black olives, avocado, and cilantro. You can also drizzle salsa or hot sauce over the top for an extra kick. Slice and serve!
Conclusion:
This Low-Carb Taco Casserole with Cauliflower Rice delivers all the satisfying flavors of a traditional taco but without the carbs from tortillas or rice. The cauliflower rice provides a lighter, healthier base while still allowing the bold, seasoned beef and cheesy layers to shine. With customizable toppings, this dish offers endless possibilities for flavor and texture, making it perfect for family dinners, gatherings, or meal prep. Give this recipe a try, and you’ll discover how delicious and easy low-carb eating can be!