Low carb never has to mean low flavor or feeling hungry after a meal with this Low Carb Mexican Casserole Recipe With Cauliflower Rice.
Are you looking for amazing low carb recipes to add to your new lifestyle? This Low-Carb Mexican Casserole Recipe With Cauliflower Rice is a filling and flavorful dish that the entire family will love. Ground beef, taco seasoning, cheddar cheese, and riced cauliflower create a casserole that fits nicely into the low carb way of eating without feeling deprived at all.
This recipe makes 4 servings. You can double it if you wish to serve a crowd or want to use the leftovers to make easy meal prep lunches.
Low-Carb Mexican Casserole Recipe With Cauliflower Rice
Ingredients:
- 12 ounces frozen riced cauliflower, cooked according to package directions
- 8 ounces ground beef
- 1 tablespoon taco seasoning (how to make homemade taco seasoning)
- 1/4 cup water
- 1 cup diced onion
- 2 teaspoon minced garlic
- 1 1/2 cup shredded cheddar cheese
- 4 green onions, thinly sliced
- Sour cream (optional)
- Salsa (optional)
- Jalapeno Pepper, sliced
Directions:
- 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 8×8 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 1/2 cup of leftover shredded cheddar cheese.
- Bake for 15-20 minutes.
- Remove from the oven and serve with sour cream, pepper slices, and salsa if desired.
Makes 4 servings
Printable Recipe for Low-Carb Mexican Casserole
Low Carb Mexican Casserole Recipe With Cauliflower Rice
Prep time
Cook time
Total time
Author: Alea
Recipe type: Dinner
Cuisine: Low Carb
Serves: 4
Ingredients
- 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)
Directions
- 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.
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