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Cheesy Low-Carb Taco Casserole

Cheesy Low-Carb Taco Casserole

  • Author: sofia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 8
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Description

Indulge in the Cheesy Low-Carb Taco Casserole, a delightful dish that brings the classic taco experience to your dinner table without the guilt of excess carbs. This easy-to-make casserole features layers of seasoned ground beef, hearty cauliflower rice, and a generous amount of melted cheese, making it a comforting family favorite. Perfect for weeknight dinners or casual gatherings, this dish is incredibly versatile, allowing you to customize toppings to suit every palate. Whether you enjoy it as is or add fresh salsa and creamy guacamole on top, this taco casserole will surely satisfy your cravings while keeping your meal low-carb.

Ingredients

Scale
  • 2 cans Ro-Tel Tomatoes with green chiles, mild (10 oz. size can)
  • 1 medium-large onion, chopped small
  • 2 tablespoons olive oil, divided
  • 1 pound cauliflower rice, fresh or frozen
  • 1/2 cup sliced green onion
  • 1 pound ground beef
  • 1 tablespoon taco seasoning mix
  • 1 teaspoon salt, or to taste
  • 3 cups grated Mexican Blend Cheese

Instructions

  1. If you're using frozen cauliflower rice, thaw it on the counter before starting the recipe.
  2. Dump the Ro-Tel Tomatoes with Green Chiles into a colander placed in the sink and let them drain while you prep other ingredients.
  3. Heat oven to 375°F (190°C) and spray a large casserole dish with olive oil or non-stick spray.
  4. Chop the onion and heat 1 tablespoon olive oil in a large frying pan. Cook onion until it's cooked through and starting to get some color.
  5. Add the cauliflower rice to the pan. Cook over medium-high heat until most moisture evaporates, about 3-4 minutes.
  6. Turn off heat and stir in sliced green onions. Transfer cooked cauliflower rice to a bowl.
  7. In the same pan, heat the second tablespoon of olive oil. Add ground beef and cook until browned. Break apart as it cooks.
  8. Add taco seasoning and cook for another minute or two. Then add the drained Ro-Tel Tomatoes and cook for an additional minute.
  9. Stir in cauliflower rice, season with salt to taste, and cook until heated through.
  10. Turn off heat and stir in 2 cups grated Mexican blend cheese until well combined.
  11. Transfer mixture to the casserole dish. Top with an additional cup of grated Mexican Blend cheese.
  12. Bake for about 30 minutes or until bubbling hot and cheese is nicely browned on top.
  13. Serve hot with toppings like salsa, sour cream, guacamole, Pico de Gallo, or chopped avocado as desired.

Nutrition

  • Serving Size: 1/8 of casserole (approximately 200g)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 70mg

Keywords: Feel free to substitute ground turkey for a leaner option. Add bell peppers or zucchini for extra veggies. Let the casserole rest for about 10 minutes before serving for better structure.

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Find it online: https://munchtwist.com/cheesy-low-carb-taco-casserole/