Low Carb Taco Bake
Satisfy your taco cravings without the carb overload with this flavorful Low Carb Taco Bake! Packed with perfectly seasoned ground beef, creamy salsa-infused goodness, and a bed of tender cauliflower rice, this casserole layers everything you love about tacos into a hearty, keto-friendly dish. Melted cheddar and Monterey Jack cheeses add a rich, gooey topping, while a garnish of fresh green onions brings a pop of color and freshness. Ready in just 40 minutes, this easy-to-make meal is perfect for busy weeknights or meal prep! Serve it with a dollop of sour cream for the ultimate low-carb comfort food experience.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (low-sodium, if preferred)
- 4 ounces cream cheese, softened
- 1 cup salsa (chunky, low-sugar preferred)
- 1.5 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 2 stalks green onions, sliced (for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles with a spatula. Drain any excess grease if necessary.
Stir in the minced garlic and taco seasoning. Cook for 1 minute until fragrant.
Reduce the heat to low and mix in the cream cheese and salsa. Stir until the mixture is well combined and creamy.
In a separate skillet (or the same skillet after cleaning), heat a drizzle of olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes, or until it softens and any moisture evaporates.
Transfer the cooked cauliflower rice to the bottom of a greased 9x13-inch baking dish, spreading it out evenly to create the base layer.
Spoon the beef mixture over the cauliflower rice, spreading it into an even layer.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the meat layer.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the taco bake from the oven and let it rest for 5 minutes before serving.
Garnish with sliced green onions and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 437 mg | 34% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
