Low Carb Taco Casserole – A Flavor-Packed Keto Dinner 🌮🧀
- Author: therecipemingle
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
For the Casserole:
- 10 oz frozen cauliflower rice
- 2–3 tbsp oil
- 2 lbs ground beef
- 1 small red bell pepper, seeded and chopped
- 1 small white onion, chopped
- 4 tbsp taco seasoning
- 1 tbsp tomato paste
- ½ cup water
- 3 cups shredded Colby Jack cheese
- 1 cup sour cream
Toppings (optional but recommended!)
- Chopped lettuce
- Chopped tomatoes
- Sliced black olives
- Avocado or guacamole
- Fresh cilantro
- Sliced jalapeños
- Salsa or hot sauce
1️⃣ Preheat the Oven:
- Preheat your oven to 350ºF (175ºC).
- Grease a 2-quart casserole dish.
2️⃣ Cook the Cauliflower Rice:
- Heat 2-3 tbsp oil in a pan over medium-high heat.
- Add the frozen cauliflower rice and sauté until browned, about 5 minutes.
- Transfer to the greased casserole dish and spread into an even layer.
3️⃣ Cook the Taco Meat:
- In the same pan, brown the ground beef with the red bell pepper and onion over medium-high heat.
- Drain any excess fat if needed.
- Stir in the taco seasoning, tomato paste, and water.
- Cook until the liquid absorbs and everything is well combined.
- Transfer to the casserole dish, spreading the beef mixture evenly over the cauliflower rice.
4️⃣ Bake the Casserole:
- Sprinkle 3 cups of shredded cheese over the beef layer.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
5️⃣ Add Toppings & Serve:
- Spread sour cream evenly over the top of the casserole.
- Sprinkle with extra shredded cheese and your favorite toppings like lettuce, tomatoes, olives, avocado, and jalapeños.
- Serve hot and enjoy!
Notes
- Make it spicier: Add diced jalapeños or a pinch of cayenne to the taco meat.
- Extra creamy: Mix 4 oz of cream cheese into the beef mixture before baking.
- Different proteins: Swap ground beef for ground turkey or shredded chicken.
- Meal prep friendly: Store leftovers in an airtight container for up to 4 days.