Low-carb casserole featuring ground beef, cauliflower rice, and melted cheese for bold taco flavors.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef (85% lean)
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (red or green), diced
06 - 3 cups riced cauliflower (fresh or frozen)
07 - 1 can (10 oz) diced tomatoes with green chilies, drained
→ Seasonings
08 - 2 tbsp sugar-free taco seasoning
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Dairy
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - ½ cup sour cream
→ Optional Toppings
14 - Sliced green onions
15 - Chopped cilantro
16 - Diced avocado
# Step-by-Step Guide:
01 - Set oven to 375°F and allow to fully preheat.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sautéing for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add ground beef to the skillet, breaking apart as it cooks, until browned and cooked through (approximately 5-6 minutes). Drain excess fat if needed.
04 - Stir in taco seasoning, salt, black pepper, and drained diced tomatoes with green chilies. Cook for 2 minutes to meld flavors.
05 - Add riced cauliflower to the skillet and cook for 3-4 minutes until just tender. Remove from heat.
06 - Stir in half of the cheddar and Monterey Jack cheeses along with sour cream until well incorporated.
07 - Pour the beef and cauliflower mixture into a greased 9x13-inch casserole dish. Spread evenly and sprinkle remaining cheeses over the top.
08 - Bake for 15-18 minutes until the cheese is melted and bubbly.
09 - Allow casserole to cool for 5 minutes. Top with green onions, cilantro, and avocado if desired. Serve hot.
