Description
This Cheesy Low-Carb Taco Casserole is a flavorful and hearty dish perfect for a comforting meal while keeping carbs low. Combining savory ground beef seasoned with taco spices, fresh cauliflower rice, and a blend of melted Mexican cheeses, this casserole is baked to bubbly, golden perfection. It’s easy to prepare, packed with flavor, and perfect for families or meal prep enthusiasts looking for a satisfying keto-friendly dinner.
Ingredients
Scale
Vegetables and Base
- 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild, drained
- 1 medium-large onion, chopped small
- 1/2 cup sliced green onion
- 1 lb. fresh or frozen cauliflower rice (thawed if frozen)
Meat and Cheese
- 1 lb. ground beef
- 3 cups grated Mexican Blend Cheese (divided: 2 cups + 1 cup)
Seasonings and Oils
- 2 tablespoons olive oil, divided
- 1 tablespoon Kalyn’s Taco Seasoning Mix
- 1 teaspoon salt, or to taste
Instructions
- Prepare Ingredients: If using frozen cauliflower rice, thaw it on the counter before starting. Drain the Ro-Tel Tomatoes with green chiles in a colander to remove excess liquid as you prep the remaining ingredients.
- Preheat Oven and Prepare Casserole Dish: Heat your oven to 375°F (190°C). Lightly spray a large 11″ x 8″ casserole dish with olive oil or non-stick spray to prevent sticking.
- Cook Onion: Chop the onion finely. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion and cook until translucent and beginning to brown, about 5-7 minutes.
- Cook Cauliflower Rice: Add the cauliflower rice to the pan with the onions. Cook over medium-high heat, stirring occasionally, until most moisture has evaporated and no liquid remains at the bottom, around 3-4 minutes.
- Add Green Onions and Set Aside: Turn off the heat and stir in the sliced green onions. Transfer this cooked cauliflower rice mixture into a bowl and set aside.
- Brown Ground Beef: In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until fully browned with no pink remaining.
- Season Beef and Add Tomatoes: Sprinkle the taco seasoning mix over the beef and cook for 1-2 minutes to blend the flavors. Stir in the drained Ro-Tel Tomatoes and cook an additional 1-2 minutes until heated through.
- Combine Cauliflower Rice and Beef Mixture: Return the cooked cauliflower rice to the pan with the beef and tomatoes. Season with salt to taste and cook together for a few minutes until everything is heated thoroughly.
- Add Cheese to Mixture: Turn off the heat and stir in 2 cups of the grated Mexican blend cheese until melted and evenly combined throughout the mixture.
- Assemble Casserole: Transfer the combined mixture into the prepared casserole dish. Sprinkle the remaining 1 cup of grated cheese evenly over the top.
- Bake: Place the casserole dish in the preheated oven and bake for about 30 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove from the oven and serve hot. Optionally garnish with salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado as desired.
Notes
- Be sure to drain the Ro-Tel tomatoes thoroughly to avoid a watery casserole.
- If using frozen cauliflower rice, thaw it fully beforehand and pat dry if necessary.
- Adjust salt and taco seasoning based on your flavor preferences and dietary needs.
- This casserole can be made ahead and reheated for easy meal prep.
- Optional toppings like sour cream and guacamole add extra richness and flavor.
- Use a good quality Mexican blend cheese for best melting and flavor results.
