All the bold flavors of tacos without the carbs—this easy keto casserole is cheesy, hearty, and perfect for meal prep or family dinners.
Ingredients
10 oz frozen cauliflower rice
2–3 tbsp oil (olive or avocado oil)
2 lbs ground beef
1 red bell pepper, diced
1 white onion, diced
4 tbsp taco seasoning (keto-friendly)
1 tbsp tomato paste
½ cup water
3 cups shredded cheese (cheddar, Mexican blend, or Colby-Jack)
1 cup sour cream
Optional Toppings
Shredded lettuce
Sliced black olives
Diced tomatoes
Jalapeños
Avocado or guacamole
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C).
Prepare the Cauliflower Base
Heat oil in a skillet over medium heat.
Add frozen cauliflower rice and sauté until moisture cooks off and lightly browned.
Spread evenly in the bottom of a casserole dish.
Cook the Taco Meat
In the same skillet, brown ground beef with diced onion and bell pepper until fully cooked.
Drain excess grease if needed.
Stir in taco seasoning, tomato paste, and water.
Simmer for 2–3 minutes until well combined.
Assemble the Casserole
Spread the seasoned beef mixture over the cauliflower rice.
Top evenly with shredded cheese.
Bake
Bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
Finish & Serve
Remove from oven and spread sour cream evenly over the top.
Add lettuce and any desired toppings before serving.
