Cheesy Low Carb Taco Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top with Shredded Cheese: Sprinkle the 2 cups of shredded cheddar or Mexican blend cheese evenly over the top of the casserole mixture.
- 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.
- 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
