Description
This Cheesy Low-Carb Taco Casserole is a flavorful, hearty dish perfect for those looking to enjoy taco flavors in a healthy, low-carb format. Made with ground beef, cauliflower rice, and Mexican blend cheese, it combines the spicy tang of Ro-Tel tomatoes and taco seasoning with creamy melted cheese, all baked to bubbly perfection in under an hour.
Ingredients
Scale
Vegetables and Produce
- 1 medium-large onion, chopped small
- 1/2 cup sliced green onion
- 1 lb. fresh or frozen cauliflower rice
- 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild, drained
Meat
- 1 lb. ground beef
Dairy
- 3 cups grated Mexican Blend Cheese (divided: 2 cups + 1 cup)
Pantry
- 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.
- Preheat Oven and Prepare Casserole Dish: Heat your 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: Finely chop the onion. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion and cook until translucent and starting to brown, about 5 to 7 minutes.
- Cook Cauliflower Rice: Add the cauliflower rice to the pan with the onions and cook over medium-high heat, stirring occasionally, until most moisture evaporates and no liquid remains at the bottom, about 3 to 4 minutes.
- Add Green Onions and Set Aside: Turn off the heat, stir in the sliced green onions, then transfer the cooked cauliflower rice mixture to a bowl and set aside.
- Brown Ground Beef: Heat the remaining 1 tablespoon of olive oil in the same pan. Add the 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 to 2 minutes with the beef to let flavors meld. Stir in the drained Ro-Tel Tomatoes and cook another 1 to 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 and cook together for a few minutes until heated through.
- Add Cheese to Mixture: Turn off the 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 the 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. Optionally complement with toppings such as salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado.
Notes
- If using frozen cauliflower rice, be sure to thaw completely and drain excess moisture before cooking to avoid sogginess.
- Feel free to adjust the taco seasoning quantity based on desired spice level.
- This casserole can be made ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- Optional toppings add freshness and extra flavor but are not required.
- Use a Mexican blend cheese or a mix of cheddar, Monterey Jack, and pepper jack for best melting and flavor.
