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Low Carb Taco Casserole

When you’re in the mood for tacos, this casserole is exactly what you need. Packed with flavor and hearty, it’s a satisfying choice that’s low in carbs, gluten-free, and rich in protein.

  • Total Time: 1 hour
  • Yield: 8 slices 1x

Ingredients

Scale
  • 2 tbsp olive oil
  • 2.5 cups cauliflower rice
  • 2 lbs lean ground beef
  • 1 red bell pepper, chopped
  • 1 small white onion, chopped
  • 4 tbsp taco seasoning
  • 1 tbsp tomato paste
  • 1/2 cup water
  • 3 cups shredded cheddar cheese
  • 1 cup sour cream

Optional Toppings:

  • 1 cup salsa
  • 1 cup chopped lettuce
  • 1 tomato, chopped
  • 10 black olives, sliced
  • 1 avocado, chopped
  • Fresh cilantro, chopped
  • 1 jalapeno, sliced
  • 1/8 cup shredded mozzarella cheese

Equipment

Instructions

  1. Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
  2. In a skillet over medium-high heat, warm the olive oil and cook the cauliflower rice until it’s nicely browned, about 5-10 minutes.
  3. Spread the cooked cauliflower rice evenly in the bottom of the prepared baking dish.
  4. In the same skillet, add the ground beef, bell pepper, and onion. Cook until the beef is browned, then drain any excess fat. Stir in the taco seasoning, tomato paste, and water, and cook until the liquid evaporates, about 7-10 minutes.
  5. Spoon the beef mixture over the cauliflower rice in the baking dish and spread it out evenly.
  6. Sprinkle shredded cheddar cheese on top and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  7. After baking, dollop sour cream over the casserole, then add any of your favorite optional toppings. Serve warm and enjoy!
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 slice
  • Calories: 568kcal
  • Sugar: 5.5g
  • Sodium: 983mg
  • Fat: 40g
  • Trans Fat: 1.3g
  • Carbohydrates: 14g
  • Fiber: 4.6g
  • Protein: 37g
  • Cholesterol: 137mg

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