Description
This Cheesy Low-Carb Taco Casserole is a flavorful and hearty dish perfect for those seeking a satisfying meal with minimal carbs. Combining seasoned ground beef, cauliflower rice, and a blend of melted Mexican cheeses, this casserole is baked to bubbly, golden perfection. It’s an easy-to-make family favorite full of Tex-Mex flavors and ideal for low-carb or keto meal plans.
Ingredients
Scale
Vegetables & 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
Meats & Dairy
- 1 lb. ground beef
- 3 cups grated Mexican Blend Cheese (divided: 2 cups + 1 cup)
Oils & Seasonings
- 2 tablespoons olive oil, divided
- 1 tablespoon Kalyn’s Taco Seasoning Mix
- 1 teaspoon salt, or to taste
Instructions
- Prepare Ingredients: Thaw frozen cauliflower rice if using. Drain the Ro-Tel tomatoes in a colander to remove excess liquid while prepping other ingredients.
- Preheat Oven and Prepare Casserole Dish: Heat the oven to 375°F (190°C). Lightly spray an 11×8-inch casserole dish with olive oil or non-stick spray.
- Cook Onion: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add finely chopped onion and cook until translucent and starting to brown, about 5-7 minutes.
- Cook Cauliflower Rice: Add cauliflower rice to the pan with onions. Cook over medium-high heat, stirring occasionally, until most moisture has evaporated and no liquid remains, about 3-4 minutes.
- Add Green Onions and Set Aside: Turn off heat, stir in sliced green onions, then transfer the cauliflower rice mixture to a bowl.
- Brown Ground Beef: Heat remaining 1 tablespoon olive oil in the same pan. Add ground beef and cook over medium heat, breaking it apart with a spatula until fully browned and no longer pink.
- Season Beef and Add Tomatoes: Sprinkle taco seasoning over the beef. Cook 1-2 minutes to blend flavors. Stir in drained Ro-Tel tomatoes and cook another 1-2 minutes until heated through.
- Combine Cauliflower Rice and Beef Mixture: Return cauliflower rice to the pan with beef and tomatoes. Season with salt to taste and cook together for a few minutes until heated through.
- Add Cheese to Mixture: Turn off heat, stir in 2 cups of grated Mexican blend cheese until melted and evenly incorporated.
- Assemble Casserole: Transfer mixture to the prepared casserole dish. Evenly sprinkle the remaining 1 cup grated cheese on top.
- Bake: Bake in the preheated oven for about 30 minutes or until the cheese topping is bubbly and golden brown.
- Serve: Remove from oven and serve hot. Optionally top with salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado as desired.
Notes
- If using frozen cauliflower rice, make sure it is fully thawed and drained of excess moisture to prevent a watery casserole.
- Adjust taco seasoning and salt to taste to match your preferred flavor intensity.
- This casserole can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from cold.
- Use a Mexican cheese blend containing Monterey Jack, Cheddar, and Queso Quesadilla for best melting and flavor.
- For added spice, consider adding diced jalapeños or a sprinkle of chili powder.
- Leftovers reheat well in the oven or microwave.
