Keto Taco Casserole Cheesy (Printable Version)

A hearty low-carb bake with ground beef, cauliflower rice, and a bubbly cheesy topping.

# Components:

→ Meat & Protein

01 - 1 lb ground beef, 85% lean
02 - 1 tbsp olive oil

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (red or green), diced
06 - 3 cups riced cauliflower, fresh or frozen
07 - 1 (10 oz) can diced tomatoes with green chilies, drained

→ Seasonings

08 - 2 tbsp sugar-free taco seasoning
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Dairy

11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - ½ cup sour cream

→ Optional Toppings

14 - Sliced green onions
15 - Chopped cilantro
16 - Diced avocado

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 3–4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef to skillet, breaking up the meat as it cooks until browned and cooked through, approximately 5–6 minutes. Drain excess fat if necessary.
05 - Stir in taco seasoning, salt, pepper, and drained diced tomatoes with green chilies. Cook for 2 minutes.
06 - Add riced cauliflower and cook for 3–4 minutes until just tender. Remove from heat.
07 - Stir in half of the cheddar and Monterey Jack cheeses along with sour cream until well combined.
08 - Transfer mixture to a greased 9x13-inch casserole dish. Sprinkle remaining cheeses evenly over the top.
09 - Bake for 15–18 minutes, or until cheese is melted and bubbly.
10 - Let cool for 5 minutes. Garnish with green onions, cilantro, and avocado if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like indulgent taco night but keeps your carbs so low you won't believe it.
  • The whole thing comes together in under an hour, which means you're not stuck in the kitchen when you could be doing literally anything else.
  • One casserole feeds a crowd, and somehow it makes people forget they're eating low-carb food.
02 -
  • Don't skip draining the canned tomatoes or you'll end up with a watery casserole that never sets properly.
  • Frozen riced cauliflower needs to be thawed and squeezed dry, otherwise you're basically adding a cup of water to your dish.
03 -
  • Shred your own cheese from a block instead of using pre-shredded; it melts smoother and tastes noticeably better.
  • If your casserole seems dry after stirring in the sour cream, add an extra tablespoon or two because the cauliflower absorbs more liquid than you'd expect.
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