Low Carb Taco Casserole
A quick and satisfying one-pan meal featuring layers of spiced beef, cauliflower rice, and melted cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey.
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 packet taco seasoning Store-bought or homemade.
- 1 cup diced tomatoes Canned or fresh.
- 2 cups shredded cheese Cheddar or a blend; consider pepper jack for spice.
- 1 cup cauliflower rice Can pulse regular cauliflower in a food processor.
Taco Toppings
- lettuce For garnish.
- sour cream For garnish.
- avocado For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, brown the ground beef with chopped onion and bell pepper until the meat is fully cooked. Drain any excess fat.
- Add the taco seasoning and diced tomatoes, and stir to combine.
- In a greased casserole dish, layer the cauliflower rice on the bottom, followed by the beef mixture, and top with shredded cheese.
Baking
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Serving
- Serve with your favorite taco toppings.
Notes
This casserole keeps well in the fridge for up to 3-4 days. Can be frozen for up to two months. Reheat in the oven or microwave until hot.