Low Carb Mexican Casserole Recipe With Cauliflower Rice
Recipe type: Dinner
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 ounces frozen riced cauliflower, cooked according to package directions
  • 8 ounces ground beef
  • 1 tablespoon taco seasoning (how to make homemade taco seasoning)
  • ¼ cup water
  • 1 cup diced onion
  • 2 teaspoon minced garlic
  • 1½ cup shredded cheddar cheese
  • 4 green onions, thinly sliced
  • Sour cream (optional)
  • Salsa (optional)
  1. Brown the ground beef with the small diced onion and minced garlic.
  2. Drain the grease and stir in the water and taco seasoning.
  3. Let the taco meat simmer on medium to medium-low heat until the excess liquid has cooked off, approximately 10 minutes.
  4. While the taco meat is simmering, preheat the oven to 350 degrees and spray an 8x8 baking dish with non-stick cooking spray.
  5. Once the meat has finished cooking, combine the taco meat with 1 cup of shredded cheese, the riced cauliflower, and diced green onions.
  6. Pour the taco mixture into the prepared baking dish and top with ½ cup of leftover shredded cheddar cheese.
  7. Bake for 15-20 minutes.
  8. Remove from the oven and serve with sour cream and salsa.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/low-carb-mexican-casserole-recipe/