Low Carb Mexican Casserole Recipe With Cauliflower Rice
Author: Alea
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)
- Brown the ground beef with the small diced onion and minced garlic.
- Drain the grease and stir in the water and taco seasoning.
- Let the taco meat simmer on medium to medium-low heat until the excess liquid has cooked off, approximately 10 minutes.
- While the taco meat is simmering, preheat the oven to 350 degrees and spray an 8x8 baking dish with non-stick cooking spray.
- Once the meat has finished cooking, combine the taco meat with 1 cup of shredded cheese, the riced cauliflower, and diced green onions.
- Pour the taco mixture into the prepared baking dish and top with ½ cup of leftover shredded cheddar cheese.
- Bake for 15-20 minutes.
- Remove from the oven and serve with sour cream and salsa.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=43506
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