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Low carb taco casserole topped with cheese and served in a baking dish.

Low Carb Taco Casserole

A quick and creamy taco casserole that brings all the flavors of tacos without the carbs, made in just one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can be substituted with ground turkey or chicken.
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 packet taco seasoning Homemade option available.
  • 1 cup diced tomatoes Can use canned or fresh.
  • 2 cups shredded cheese Cheddar or a blend.
  • 1 cup cauliflower rice Can be replaced with shredded zucchini.
Taco Toppings
  • lettuce, sour cream, avocado, etc. Add as desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, brown the ground beef with the chopped onion and bell pepper until the meat is fully cooked.
  3. Drain any excess fat.
  4. Add the taco seasoning and diced tomatoes, stirring to combine everything.
  5. In a greased casserole dish, layer the cauliflower rice on the bottom.
  6. Spread the beef mixture on top, and finally, top with shredded cheese.
Cooking
  1. Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly.
Serving
  1. Serve with your favorite taco toppings.

Notes

Let it sit after baking for deeper flavor. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.