Low Carb Taco Casserole Recipe

I love this low carb taco casserole because it’s quick and bursting with flavor. The spiced ground beef mingles perfectly with cauliflower rice and melty cheddar, making every bite hearty yet healthy. This recipe is my go-to on busy weeknights; it satisfies my cravings while keeping my meals balanced and delicious.

I’m super excited to share my Low Carb Taco Casserole Recipe with you. I started with 1 lb ground beef that I browned along with 1 small diced onion and 2 cloves minced garlic until everything was nicely cooked.

After adding a packet taco seasoning and a can of drained diced tomatoes with green chilies I let the flavors come together. I then mixed in 2 cups cauliflower rice and a diced green bell pepper to give the dish a great texture and extra nutrients.

To finish it off, I sprinkled 1 cup shredded cheddar cheese on top and stirred in 1/2 cup sour cream for a rich finish. This recipe is not only keto friendly but also a healthy low carb dinner that works well for Taco Tuesday nights or any day of the week.

I love that it is both nutritious and delicious making it a family favorite weeknight dinner that you can count on.

Why I Like this Recipe

I really love how flavorful this recipe is. I mean, the way the taco seasoning, garlic and veggies come together with the beef makes every bite tasty and satisfying, even if some parts of the process are a bit messy sometimes.

I also like that its a low carb meal that doesnt feel like youre missing out. I feel good about eating something thats keto friendly while still enjoying all that comfort food goodness.

Its super easy to throw it together too. Even when im in a rush, i can quickly sauted the beef and veggies then pop it in the oven for a short time and end up with a warm, cheesy casserole that always hits the spot.

Lastly, the blend of melted cheddar and tangy sour cream really makes the dish stand out, adding a nice creamy texture that i just cant get enough of.

Ingredients

Ingredient Quantities

• • 1 lb ground beef

• • 1 small onion, diced

• • 2 cloves garlic, minced

• • 1 packet taco seasoning

• • 1 can (10 oz) diced tomatoes with green chilies, drained

• • 2 cups cauliflower rice

• • 1 green bell pepper, diced

• • 1 cup shredded cheddar cheese

• • 1/2 cup sour cream

• • Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F.

2. In a large skillet over medium heat, cook the ground beef until it’s browned, then add the diced onion and minced garlic and let them soften.

3. Stir in the taco seasoning along with a splash of water if needed, then mix in the drained diced tomatoes with green chilies and the diced green bell pepper.

4. Cook the mixture for about 5 minutes so all the flavors can meld, and season with salt and pepper to your liking.

5. Add in the cauliflower rice and stir until everything is well combined.

6. Pour the entire mixture into a lightly greased casserole dish.

7. Sprinkle the shredded cheddar cheese evenly over the top.

8. Bake in the oven for around 15 minutes, or until the cheese is fully melted and starts to get just a little bubbly.

9. Remove the casserole from the oven and let it sit for a few minutes.

10. Spoon dollops of sour cream on top before serving and enjoy it with a side of rice if you like.

Equipment Needed

1. Oven – This is needed to bake the casserole and melt the cheddar cheese while preserving some of the nutrients in the vegetables and meat.
2. Large skillet – You use this to brown the ground beef and soften the onion and garlic, which helps in keeping the flavor and nutritional value intact.
3. Casserole dish – This dish holds everything together and is designed for even heat distribution during the bake.
4. Cutting board – Essential for dicing the onion, green bell pepper and for safely mincing the garlic.
5. Knife – Needed for chopping all your ingredients accurately, which can help in even cooking.
6. Spoon or spatula – Important for stirring the mixture in the skillet and later dolloping the sour cream on the finished dish.
7. Measuring cups and spoons – These tools ensure you’re using the correct amount of each ingredient to keep the flavor balanced and the nutritional content consistent.
8. Oven mitts – Required for safely removing the hot casserole dish from the oven without risk of burns.

FAQ

• • Q: Can I use turkey instead of beef?
    A: Yeah, you can swap ground beef for ground turkey if you wanna keep it a bit healthier. It cooks about the same, just make sure it cooks through.

• • Q: Is cauliflower rice a good replacement for regular rice?
    A: Definitely, the cauliflower rice works awesome here to cut down on carbs and is super easy to find or even make at home.

• • Q: How spicy is this casserole?
    A: It’s mildly spicy because of the taco seasoning and tomatoes with green chilies, but if you’re not into heat, you can ease up on the seasoning.

• • Q: Can I prep this meal ahead of time?
    A: Yes, you can prep the meat and veggies in advance, but it tastes best when baked fresh. Just cover and store in the fridge until you’re ready to bake it.

• • Q: How should I store leftovers?
    A: Keep any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or oven.

• • Q: Can I make it dairy free?
    A: Sure, just swap the cheddar cheese and sour cream with dairy free alternatives. It might change the flavor a bit but it will still be super tasty.

Low Carb Taco Casserole Recipe Substitutions and Variations

• Ground beef – try using ground turkey or chicken instead for a leaner alternative
• Taco seasoning – you can make your own mix with chili powder, cumin, garlic powder, and salt
• Cauliflower rice – substitute with riced broccoli or even finely chopped zucchini if needed
• Sour cream – greek yogurt works well as a tangy, lower fat option
• Cheddar cheese – consider using pepper jack or mozzarella to change up the flavor

Pro Tips

1. When you add the taco seasoning, let it simmer a few extra minutes in the pan with the beef so all the spices really mix in – it makes a huge difference in flavor.
2. If you’re into a bit more heat, toss in an extra chopped green chili or a splash of your fave hot sauce right before you put everything in the oven.
3. Be careful not to stir the cauliflower rice too much; you wanna keep some crunch in there so it doesn’t turn all mushy.
4. For an extra melty, gooey top, try sprinkling some more cheddar halfway through baking – it creates a seriously awesome layer on top.