Description
This Cheesy Low-Carb Taco Casserole is a delicious and satisfying meal perfect for those looking to cut carbs without sacrificing flavor. Featuring seasoned ground beef, cauliflower rice, and a melty Mexican cheese blend, this casserole is baked to bubbly, golden perfection—a family-friendly dish that’s simple to prepare and packed with bold Tex-Mex flavors.
Ingredients
Scale
Produce
- 1 medium-large onion, chopped small
- 1/2 cup sliced green onion
Proteins
- 1 lb. ground beef
Vegetables
- 1 lb. fresh or frozen cauliflower rice
- 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (drained)
Dairy
- 3 cups grated Mexican Blend Cheese (divided: 2 cups + 1 cup)
Oils & Fats
- 2 tablespoons olive oil, divided
Spices & Seasonings
- 1 tablespoon Kalyn’s Taco Seasoning Mix
- 1 teaspoon salt, or to taste
Instructions
- Prepare Ingredients: If using frozen cauliflower rice, thaw it on the counter. Drain the Ro-Tel Tomatoes in a colander to remove excess liquid. Chop the onion finely and slice the green onion. Gather all ingredients for easy access.
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 375°F (190°C). Lightly spray a large casserole dish (about 11 x 8 inches) with olive oil or non-stick spray to prevent sticking.
- Cook Onion: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until translucent and slightly browned, about 5 to 7 minutes.
- Cook Cauliflower Rice: Add the cauliflower rice to the pan with the onions. Cook over medium-high heat, stirring occasionally, until most moisture evaporates and no liquid remains, approximately 3 to 4 minutes.
- Add Green Onions and Set Aside: Turn off the heat, stir in the sliced green onions, then transfer the cooked cauliflower mixture to a bowl.
- Brown Ground Beef: Heat the remaining 1 tablespoon olive oil in the same pan over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until fully browned and no pink remains.
- Season Beef and Add Tomatoes: Sprinkle the taco seasoning over the beef and cook for 1 to 2 minutes to meld the flavors. Stir in the drained Ro-Tel Tomatoes and cook another 1 to 2 minutes until heated through.
- Combine Cauliflower Rice and Beef Mixture: Return the cauliflower rice to the pan with the beef and tomatoes. Season with salt to taste. Cook everything together for a few minutes until heated through evenly.
- Add Cheese to Mixture: Turn off the heat and stir in 2 cups of the grated Mexican blend cheese until it melts and is evenly incorporated.
- Assemble Casserole: Transfer the mixture into the prepared casserole dish. Evenly sprinkle the remaining 1 cup of grated cheese on top.
- Bake: Place the casserole in the preheated oven and bake for about 30 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove the casserole from the oven and serve hot. Optional toppings like salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado can complement the dish.
Notes
- Thaw frozen cauliflower rice before cooking to ensure even texture.
- Draining the Ro-Tel tomatoes is essential to avoid excess liquid in the casserole.
- Feel free to adjust the taco seasoning mix to your spice preference.
- Optional toppings such as sour cream or guacamole add extra creaminess and flavor.
- Use fresh cauliflower rice if possible for best texture and taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
