Low Carb Taco Casserole
Say hello to mealtime magic with this hearty and flavorful Low Carb Taco Casserole! Packed with seasoned ground beef, tender cauliflower rice, and a creamy cheese blend, this easy-to-make dish offers all the bold flavors of tacos without the carbs. Topped with freshly chopped green onions, cilantro, shredded cheddar, and optional avocado or jalapeño slices, it’s a vibrant, customizable dinner that’s perfect for keto and low-carb diets. Ready in just 40 minutes, this gluten-free casserole is ideal for busy weeknights or feeding a hungry crowd. Whether you’re meal prepping or enjoying it fresh out of the oven, it’s a delicious way to transform taco night!
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Recipe Information
Ingredients
- 1 lb Ground beef (85% lean)
- 0.5 cup Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tbsp Taco seasoning (sugar-free or homemade)
- 1 cup Tomatoes, diced and drained
- 2 cups Cauliflower rice, cooked and drained
- 1.5 cups Shredded cheddar cheese
- 4 oz Cream cheese, softened
- 0.5 cup Sour cream
- 0.25 cup Green onions, chopped
- 2 tbsp Fresh cilantro, chopped
- 1 medium Avocado, diced (optional for topping)
- 2 tbsp Jalapeño slices (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with non-stick spray or a light coating of olive oil.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spatula as it cooks. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté for 2-3 minutes until the onions are softened and fragrant.
Stir in the taco seasoning and diced tomatoes. Allow the mixture to simmer for 3-4 minutes, then remove from heat.
In a large mixing bowl, combine the cooked cauliflower rice, softened cream cheese, sour cream, and 1 cup of shredded cheddar cheese. Mix until well combined and creamy.
Spread the cauliflower rice mixture evenly along the bottom of the prepared baking dish.
Layer the beef mixture evenly over the cauliflower rice layer.
Top the casserole with the remaining 0.5 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool slightly for 5 minutes. Sprinkle the chopped green onions and cilantro on top.
Serve warm, topped with optional diced avocado and jalapeño slices if desired.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 34.8 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1774 mg | 136% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4664 mg | 99% | |
*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.
