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Cheesy Low-Carb Taco Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 135 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Low Carb

Description

This Cheesy Low-Carb Taco Casserole is a delicious, comforting dish perfect for taco lovers looking for a healthier, low-carb alternative. Made with cauliflower rice, ground beef, Ro-Tel tomatoes, and topped with melted Mexican blend cheese, it’s easy to prepare and combines bold flavors with a cheesy finish. Ideal for weeknight dinners or meal prepping, this casserole brings satisfying taste without the carbs.

Ingredients

Units Scale

Casserole Ingredients

  • 2 cans Ro-Tel Tomatoes with green chiles, mild (10 oz. size cans)
  • 1 medium-large onion, chopped small
  • 2 tablespoons olive oil, divided
  • 1 lb. package fresh or frozen cauliflower rice
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 tablespoon Kalyn's Taco Seasoning Mix
  • 1 teaspoon salt (or to taste)
  • 3 cups grated Mexican Blend Cheese (divided, use less if preferred)

Instructions

  1. Prep Ingredients: If using frozen cauliflower rice, thaw it on the counter before starting. Drain the Ro-Tel tomatoes in a colander to remove excess liquid.
  2. Preheat Oven and Prepare Dish: Heat oven to 375°F (190°C). Lightly spray an 11″ x 8″ casserole dish with olive oil or non-stick spray.
  3. Cook Onion: Chop the onion finely. Heat 1 tablespoon olive oil in a large frying pan over medium heat, then cook the onion until translucent and slightly browned.
  4. Cook Cauliflower Rice: Add cauliflower rice to the pan with the onion. Cook over medium-high heat for 3-4 minutes until most moisture evaporates and no water remains at the bottom.
  5. Add Green Onions: Turn off heat, stir in sliced green onions, and transfer the cooked cauliflower mixture to a bowl.
  6. Brown Beef: In the same pan, heat remaining 1 tablespoon olive oil. Add ground beef, breaking it apart with a spatula, and cook until browned.
  7. Season and Add Tomatoes: Stir in taco seasoning and cook for 1-2 minutes. Then add drained Ro-Tel tomatoes and cook for an additional 1-2 minutes.
  8. Combine Mixture: Return cauliflower rice mixture to the pan, season with salt to taste, and cook until heated through.
  9. Add Cheese: Turn off heat and stir in 2 cups of grated Mexican Blend Cheese until melted into the mixture.
  10. Assemble and Bake: Transfer the mixture into the prepared casserole dish. Sprinkle remaining 1 cup of grated Mexican Blend Cheese evenly on top.
  11. Bake: Bake for approximately 30 minutes until the casserole is hot and bubbly, and the cheese on top is nicely browned.
  12. Serve: Serve hot, optionally with salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado for extra flavor.

Notes

  • Use mild Ro-Tel tomatoes with green chiles to maintain a moderate spice level.
  • Thaw frozen cauliflower rice ahead for even cooking.
  • Kalyn’s Taco Seasoning Mix can be substituted with your preferred taco seasoning.
  • Adjust cheese quantity based on preference for cheesiness.
  • Additional toppings such as sour cream, guacamole, or avocado add creaminess and richness.

Find it online: https://piesbypaula.com/cheesy-low-carb-taco-casserole-recipe/