Cheesy Low Carb Taco Casserole Recipe

Introduction

This Cheesy Low Carb Taco Casserole is a flavorful and satisfying dish perfect for a comforting weeknight dinner. Packed with seasoned ground beef, vibrant vegetables, and melty cheese, it’s a delicious way to enjoy taco night without the carbs.

Ingredients

• 1 lb ground beef
• 1 cup cauliflower rice
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can Rotel diced tomatoes with green chilies, drained
• 1 packet taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz cream cheese (optional)
• 2 cups shredded cheddar or Mexican blend cheese
• Optional toppings: sour cream, cilantro, green onions, avocado

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a skillet, cook the ground beef over medium heat until browned, then drain the grease.
3. Step 3: Add the chopped onion, diced bell pepper, and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Step 4: Stir in the taco seasoning, cumin, chili powder, paprika, salt, and black pepper until well combined.
5. Step 5: Add the cauliflower rice and drained Rotel tomatoes; cook and stir until heated through.
6. Step 6: If using, mix in the cream cheese until melted and fully incorporated.
7. Step 7: Transfer the mixture to a greased 9×13-inch baking dish.
8. Step 8: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top.
9. Step 9: Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbly and the cheese is melted.
10. Step 10: Let the casserole rest for 5 to 10 minutes before serving. Add optional toppings like sour cream, cilantro, green onions, or avocado as desired.

Tips & Variations

• For extra flavor, add a splash of lime juice or sprinkle chopped jalapeños on top before serving.
• Swap ground beef for ground turkey or chicken to lighten the dish.
• Use pre-cooked cauliflower rice to save time.
• Omit the cream cheese for a dairy-free version, or substitute with a plant-based cream cheese alternative.
• Add black beans or corn if you don’t mind extra carbs and want more texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture up to the point before baking and refrigerate it for up to one day. When ready, add the cheese topping and bake as directed.

Is cauliflower rice necessary for this recipe?

Cauliflower rice keeps the dish low carb and adds texture, but you can substitute with cooked regular rice or skip it for a meat-and-cheese bake.

Cheesy Low Carb Taco Casserole Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This Cheesy Low Carb Taco Casserole is a delicious and satisfying dish perfect for those seeking a flavorful, low-carbohydrate meal. Combining seasoned ground beef, cauliflower rice, and a blend of cheeses, this casserole offers all the classic taco flavors in a comforting baked form. It’s topped with melted cheese and can be garnished with fresh toppings like sour cream, cilantro, and avocado for added taste and texture.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef
• 1 cup cauliflower rice
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can Rotel diced tomatoes with green chilies, drained
• 1 packet taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz cream cheese (optional)
• 2 cups shredded cheddar or Mexican blend cheese

Optional Toppings

• Sour cream
• Cilantro
• Green onions
• Avocado

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
2. Cook Ground Beef: In a skillet over medium heat, cook 1 lb of ground beef until it is fully browned. Once cooked, drain any excess grease from the pan to keep the dish from becoming too oily.
3. Sauté Vegetables: Add the chopped onion, diced bell pepper, and minced garlic to the skillet with the beef. Cook these together until the vegetables become soft and fragrant, which usually takes about 5 minutes.
4. Add Spices: Stir in the taco seasoning packet, ground cumin, chili powder, paprika, salt, and black pepper to the beef and vegetable mixture. Mix well to evenly coat all ingredients with the spices.
5. Incorporate Cauliflower Rice and Tomatoes: Add the cauliflower rice and the drained can of Rotel diced tomatoes with green chilies to the skillet. Heat the mixture through, stirring occasionally, for about 3-4 minutes.
6. Melt in Cream Cheese: If using, add the cream cheese to the skillet and stir until it melts completely and melds into the mixture, creating a creamy texture.
7. Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish. Pour the beef and vegetable mixture into the dish and spread it out evenly.
8. Top with Shredded Cheese: Sprinkle the 2 cups of shredded cheddar or Mexican blend cheese evenly over the top of the casserole mixture.
9. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
10. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 to 10 minutes to set. Add your preferred optional toppings such as sour cream, cilantro, green onions, or avocado. Serve warm and enjoy!

Notes

• You can omit the cream cheese for a lighter version, but it adds a rich creaminess to the casserole.
• Use fresh or frozen cauliflower rice according to preference; just ensure it is thawed if frozen before cooking.
• Adjust seasoning levels to taste, especially the salt and chili powder for desired heat.
• This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold from the fridge.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: low carb taco casserole, cheesy taco bake, ground beef casserole, cauliflower rice casserole, Mexican casserole, keto taco recipe