Taco Casserole (Low Carb)
A hearty and flavorful keto-friendly casserole with seasoned beef, a cauliflower rice base, melted cheese, and all your favorite fresh taco toppings.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Ketogenic, Low-Carb
Ingredients
Scale
10 ounces Frozen Cauliflower Rice
2–3 Tablespoons 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/Guacamole, Cilantro, Sliced Jalapeno, Salsa, Hot Sauce
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole dish.
- Pan-fry cauliflower rice in oil over medium-high heat until browned. Transfer to casserole dish and spread evenly.
- Brown ground beef with red pepper and onion. Drain excess fat if needed. Add taco seasoning, tomato paste, and water. Cook until liquid absorbs.
- Transfer beef mixture to casserole dish over the cauliflower layer. Top with shredded cheese.
- Bake for 10-15 minutes, until cheese is melted and bubbly.
- Spread sour cream over the top. Add extra cheese and preferred fresh toppings before serving.
Notes
- For a crispier base, ensure the cauliflower rice is well-browned and moisture is cooked off.
- Leftovers store well for up to 4 days. Reheat and add fresh toppings after warming.
- Ground turkey or chicken can be substituted for the beef.
Nutrition
- Serving Size: 1 serving (approx 1/8 of casserole)
- Calories: 581 kcal
- Sugar: 4 g
- Sodium: 764 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
Find it online: https://maxketokitchen.com/taco-casserole-low-carb/