Description
This Easy Low Carb Taco Casserole is a flavorful, nutritious dish perfect for a family dinner or meal prep. Combining seasoned ground beef with cauliflower rice and cheese, it’s a satisfying, low-carb alternative to traditional casseroles, baked to perfection with a creamy tomato and sour cream mix.
Ingredients
Main Ingredients
- 1 lb ground beef (moderate fat level)
- 2 tbsp taco seasoning (sugar-free)
- 2 cups cauliflower rice (thawed if frozen)
- 1 cup shredded cheddar cheese or Mexican blend
- 2 eggs
- 1/2 cup sour cream
- 1 cup diced tomatoes with green chiles (well drained)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking during baking.
- Cook Beef: In a skillet over medium heat, brown the ground beef until it is fully cooked, breaking it apart as it cooks for even browning.
- Add Seasoning and Cauliflower Rice: Stir in the sugar-free taco seasoning and thawed cauliflower rice with the cooked beef. Continue cooking for 5 to 7 minutes to blend flavors and soften the cauliflower rice.
- Combine Mixture: Remove the skillet from heat. Mix in the sour cream, eggs, and well-drained diced tomatoes with green chiles. Season with salt and pepper to taste, stirring thoroughly until fully combined.
- Assemble Casserole: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese or Mexican blend cheese evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is set and the cheese is melted and slightly golden.
- Rest and Serve: Let the casserole rest for about 5 minutes after removing from the oven to allow it to firm up before serving.
Notes
- Use pre-riced frozen cauliflower to save time.
- Cook the ground beef ahead of time for faster assembly.
- Pre-shred cheese in advance for convenience.
- This casserole can be made a day ahead and baked fresh before serving for best texture.
