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Low Carb Taco Casserole

A savory, cheesy casserole combining seasoned ground beef, bell peppers, and tomatoes on a bed of cauliflower rice, perfect for low-carb enthusiasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or turkey) Use ground turkey for a lighter option.
  • 1 packet taco seasoning Store-bought or homemade.
  • 1 can diced tomatoes (with green chilies)
  • 1 cup bell peppers, diced Use a mix of colors for a vibrant dish.
  • 1 cup onions, diced
  • 1 cup shredded cheese (cheddar or Mexican blend) Choose your favorite cheese.
  • 1 cup cauliflower rice Make sure it's thawed if using frozen.
  • to taste Salt and pepper
  • Cilantro for garnish Freshly chopped for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef or turkey over medium heat, breaking it up into small pieces as it cooks.
  3. Once browned, drain excess grease if needed, then stir in the taco seasoning and diced tomatoes. Let it simmer for about 5 minutes.
  4. Add the diced bell peppers and onions to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.
  5. In a casserole dish, layer the cauliflower rice at the bottom. Pour the cooked meat mixture evenly over the top.
  6. Sprinkle shredded cheese generously over the dish.
  7. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbling and golden.
  8. Once done, let it cool for a few minutes, and garnish with fresh cilantro before serving.

Notes

For variations, consider using ground chicken or plant-based alternatives. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.