Description
This Cheesy Low-Carb Taco Casserole is a delicious and satisfying dish perfect for taco lovers looking for a keto-friendly, low-carb meal. Featuring ground beef, cauliflower rice, and a zesty blend of Ro-Tel tomatoes and green chiles, all topped with melted Mexican blend cheese, this casserole offers bold flavors and a cheesy finish. Quick to prepare and baked to bubbly perfection, it makes a great family-friendly dinner or meal prep option.
Ingredients
Units
Scale
Vegetables & Aromatics
- 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild
- 1 medium-large onion, chopped small
- 1/2 cup sliced green onion
- 1 lb. fresh or frozen cauliflower rice
Meat & Dairy
- 1 lb. ground beef
- 3 cups grated Mexican Blend Cheese (divided: 2 cups + 1 cup)
Oils & Seasonings
- 2 tablespoons olive oil, divided
- 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 before starting. Drain the Ro-Tel Tomatoes with green chiles in a colander to remove excess liquid while prepping other ingredients.
- Preheat Oven and Prepare Casserole Dish: Heat oven to 375°F (190°C). Lightly spray a large casserole dish (approximately 11″ x 8″) with olive oil or non-stick spray to prevent sticking.
- Cook Onion: Chop the onion finely. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add chopped onion and cook until translucent and starting to brown, about 5-7 minutes.
- Cook Cauliflower Rice: Add cauliflower rice to the pan with onions and cook over medium-high heat, stirring occasionally, until most moisture evaporates and no liquid remains at the bottom, approximately 3-4 minutes.
- Add Green Onions and Set Aside: Turn off heat, stir in the sliced green onions, then transfer the cooked cauliflower rice mixture to a bowl.
- Brown Ground Beef: Heat the remaining 1 tablespoon olive oil in the same pan. Add ground beef and cook over medium heat, breaking it apart with a spatula, until fully browned and no longer pink.
- Season Beef and Add Tomatoes: Sprinkle in the taco seasoning mix and cook for 1-2 minutes with the beef to let flavors meld. Stir in the drained Ro-Tel Tomatoes and cook another 1-2 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 together for a few minutes until heated through.
- Add Cheese to Mixture: Turn off heat and stir in 2 cups of grated Mexican blend cheese until melted and evenly combined.
- Assemble Casserole: Transfer the mixture into the prepared casserole dish. Evenly sprinkle the remaining 1 cup of grated cheese on top.
- Bake: Place casserole in the preheated oven and bake for about 30 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove from oven and serve hot. Complement with optional toppings like salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado as desired.
Notes
- If using frozen cauliflower rice, thaw completely and drain any excess liquid before cooking to avoid sogginess.
- Kalyn’s Taco Seasoning Mix is a flavorful blend made without added sugar; substitute with your preferred low-carb taco seasoning if needed.
- Ro-Tel Tomatoes with green chiles add a mild spicy flavor and juiciness to the dish; you can adjust the heat level by choosing mild or hot varieties.
- For a less cheesy casserole, reduce the amount of cheese to your preference.
- This dish stores well in the refrigerator for up to 4 days and can be reheated in the oven or microwave.
