Cheesy Low Carb Taco Casserole
This Easy Cheesy Low Carb Taco Casserole is the ultimate keto comfort food! Loaded with seasoned ground beef, cauliflower rice, peppers, and tons of melted cheese, it's a hearty, family-friendly dinner that's ready in 35 minutes. Perfect for busy weeknights and meal prep. For another delicious keto-friendly dinner, try our Creamy Low Carb Chicken Casserole with Broccoli and Bacon.
Servings: 6 servings
Calories: 375kcal
Equipment
- Large Skillet For cooking beef and vegetables.
- 9x13 inch Baking Dish For baking the casserole.
Ingredients
- 1 lb ground beef
- 1 cup cauliflower rice
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained
- 1 packet taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 4 oz cream cheese (optional)
- 2 cups shredded cheddar or Mexican blend cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add onion, bell pepper, and garlic. Cook for 3-5 minutes until softened.
- Stir in taco seasoning, cumin, chili powder, paprika, salt, and pepper.
- Add cauliflower rice and drained Rotel tomatoes. Cook until heated through. If using cream cheese, stir in until melted.
- Transfer mixture to prepared baking dish. Top with shredded cheese.
- Bake for 20-25 minutes, until cheese is melted and bubbly. Let rest 5-10 minutes before serving. Add toppings and enjoy.
Notes
Pro Tips: Drain all liquids well – both the beef grease and the Rotel tomatoes – to prevent a soggy casserole. Use freshly shredded cheese for the smoothest melt. Let the casserole rest for 5-10 minutes before serving to set. This casserole freezes beautifully for up to 2 months. Customize with your favorite toppings like sour cream, avocado, and cilantro.