Description
A flavorful and comforting Cheesy Low-Carb Taco Casserole that combines spiced ground beef, cauliflower rice, Ro-Tel tomatoes, and melted Mexican blend cheese. Perfect for a cozy dinner that’s both satisfying and low in carbohydrates.
Ingredients
Scale
Produce
- 1 medium-large onion, chopped small
- 1/2 cup sliced green onion
- 1 lb. fresh or frozen cauliflower rice
Canned Goods
- 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 in a colander to remove excess liquid. Chop the onion finely and slice green onions.
- Preheat Oven and Prepare Casserole Dish: Heat oven to 375°F (190°C). Lightly spray a large 11″ x 8″ casserole dish with olive oil or non-stick spray to prevent sticking.
- Cook Onion: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add chopped onion and cook until translucent and starting to brown, about 5-7 minutes.
- Cook Cauliflower Rice: Add cauliflower rice to the pan with onions and cook over medium-high heat, stirring occasionally, until most moisture evaporates and no liquid remains at the bottom, about 3-4 minutes.
- Add Green Onions and Set Aside: Turn off heat, stir in sliced green onions, then transfer the cauliflower rice mixture to a bowl.
- Brown Ground Beef: In the same pan, heat remaining 1 tablespoon olive oil over medium heat. Add ground beef and cook, breaking apart with a spatula, until fully browned and no longer pink.
- Season Beef and Add Tomatoes: Sprinkle taco seasoning over the beef and cook 1-2 minutes to blend flavors. Stir in drained Ro-Tel Tomatoes and cook another 1-2 minutes until heated through.
- Combine Cauliflower Rice and Beef Mixture: Return the cauliflower rice mixture to the pan with beef and tomatoes. Season with salt to taste and cook together for a few minutes until heated through.
- Add Cheese to Mixture: Turn off heat and stir in 2 cups of grated Mexican blend cheese until melted and well combined.
- Assemble Casserole: Transfer the mixture into the prepared casserole dish. Evenly sprinkle the remaining 1 cup of cheese on top.
- Bake: Place 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, top with salsa, green Tabasco sauce, sour cream, guacamole, pico de gallo, or chopped avocado as desired.
Notes
- Thaw frozen cauliflower rice fully before cooking to ensure even texture.
- Draining the Ro-Tel tomatoes prevents excess moisture that can make the casserole soggy.
- Use fresh or frozen cauliflower rice based on availability.
- Adjust salt and taco seasoning according to taste preferences and dietary needs.
- Optional toppings add freshness and additional flavor variety.
- Ensure oven is fully preheated to maximize even baking of the casserole.
