Description
This Low Carb Taco Casserole is a delicious, hearty dish perfect for those looking to enjoy taco flavors without the carbs. Featuring a base of sautéed cauliflower rice layered with seasoned ground beef, peppers, onions, and melty Colby/Jack cheese, it’s topped with creamy sour cream and fresh, vibrant toppings like lettuce, tomato, and avocado. Baked to perfection, this casserole brings a satisfying Tex-Mex flair that’s ideal for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 10 ounces Frozen Cauliflower Rice
- 2–3 Tablespoons Oil (such as olive or avocado oil)
- 2 Lbs Ground Beef
- 1 Small Red Bell Pepper – seeded and chopped
- 1 Small White Onion – chopped
- 4 Tablespoons Taco Seasoning
- 1 Tablespoon Tomato Paste
- 1/2 Cup Water
- 3 Cups Shredded Colby/Jack Cheese
- 1 Cup Sour Cream
Toppings
- Chopped Lettuce
- Chopped Tomato
- Sliced Black Olives
- Avocado or Guacamole
- Fresh Cilantro
- Sliced Jalapeno
- Salsa or Hot Sauce
Instructions
- Preheat oven: Begin by preheating your oven to 350ºF (175ºC) to prepare for baking the assembled casserole later.
- Cook cauliflower rice: Heat 2-3 tablespoons of oil in a pan over medium-high heat. Add the frozen cauliflower rice and sauté until it becomes browned and slightly crispy. This enhances its flavor and texture. Once cooked, transfer the cauliflower rice to a greased 2-quart casserole dish and spread it into an even layer as the base of the casserole.
- Prepare beef mixture: In the same pan, brown the ground beef along with the chopped red bell pepper and white onion over medium-high heat. Continue cooking until the beef is thoroughly browned and the vegetables are softened. Drain any excess fat if needed. Then stir in the taco seasoning, tomato paste, and 1/2 cup water. Cook the mixture, stirring occasionally, until the liquid has mostly absorbed and the flavors have melded together. Transfer this beef mixture on top of the cauliflower rice layer, spreading it out evenly.
- Add cheese and bake: Sprinkle the shredded Colby/Jack cheese evenly over the beef layer. Place the casserole dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Final toppings and serve: Remove the casserole from the oven. Spread the sour cream evenly over the top of the melted cheese. Then sprinkle additional shredded cheese if desired, and add your preferred toppings such as chopped lettuce, tomato, sliced black olives, avocado or guacamole, fresh cilantro, sliced jalapeno, and salsa or hot sauce to taste. Serve warm and enjoy!
Notes
- You can swap ground beef for ground turkey or chicken for a leaner option.
- Use your favorite taco seasoning blend or adjust spice level to your preference.
- For extra creaminess, mix some sour cream into the beef mixture before layering.
- This casserole keeps well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Frozen cauliflower rice is recommended for convenience, but fresh cauliflower rice can also be used; just sauté a bit longer until tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: low carb, taco casserole, cauliflower rice, ground beef, Tex-Mex, keto-friendly, easy dinner, gluten free
