Dinner

Low Carb Taco Casserole

Active Time: 15 minutes • Total Time: 25 minutes

Yields: 8

Low Carb Taco Casserole Header
Comments Rating 5 (2 reviews)
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Ingredients

  • 10 ounces Earthbound Farm Frozen Organic Riced Cauliflower
  • 2-3 Tablespoons Oil
  • 2 Lbs Ground Beef
  • 1 Small Red Bell Pepper - seeded, 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/Guac
  • Cilantro

Our friend Nicole from Wonky Wonderful created this Low Carb Taco Casserole that comes together in just 25 minutes, perfect for busy weeknights. Made using our Organic Riced Cauliflower, this dish will please your kids and still work for anyone on a keto or gluten-free diet. If someone in the family needs their carbs, Nicole suggests making some rice to serve on the side.

Low Carb Taco Casserole Image

Preheat oven to 350ºF

Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased 2qt casserole dish and spread in an even layer.

Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.

Top with shredded cheese and bake for 10-15 minutes.

Spread sour cream over the top. Sprinkle with extra shredded cheese and preferred toppings.

 

2 comments on “Low Carb Taco Casserole

  1. Healthy change

    (5)

    Wow, I never thought about using riced cauliflower for a taco casserole. It is a brilliant idea – looks delicious and would definitely please my family despite being a healthier option!

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