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Low Carb Taco Casserole

Low Carb Taco Casserole Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 bag (12 oz) frozen cauliflower rice, thawed and squeezed dry
  • 1 1/2 cups shredded Mexican blend cheese, divided
  • Salt and pepper to taste
  • Optional toppings: sour cream, diced avocado, chopped cilantro, sliced jalapeño

Method
 

  1. Preheat oven to 400°F (200°C). Heat oil in a large oven-safe skillet over medium-high heat. Cook ground beef until nearly done, about 6 minutes, then add onion and cook 3 minutes. Stir in garlic for 30 seconds, then drain fat.
  2. Sprinkle taco seasoning over the meat, pour in the entire can of tomatoes with chilies, and add the cauliflower rice. Simmer for about 5 minutes until thickened. Turn off heat and stir in 1 cup of cheese.
  3. Spread filling into an even layer, top with remaining 1/2 cup cheese, and bake for 15 to 18 minutes until bubbly and golden at the edges.
  4. Let cool briefly, then add optional toppings. Serve hot from the skillet.

Notes

Let the casserole rest out of the oven for a few minutes so the cheese sets slightly and it’s easier to scoop. If you transfer it to a baking dish instead of using a skillet, the bake time will be a little longer, around 20 to 22 minutes.