Low Carb Taco Casserole
Low carb taco casserole with 9g total carbs per serving. Easy recipe with ground beef, cauliflower rice, and melted cheese. Make ahead and freeze.
Servings: 8 servngs
Calories: 277kcal
Cost: $10
Equipment
Ingredients
- 1 cup cooked cauliflower rice
- 1 lb lean ground beef
- 1 cup salsa
- 14.5 oz can chili flavored diced tomatoes 500 ml - see ingredient tips above if you can't find chili seasoned diced tomatoes.
- 1 cup sliced black olives
- 1.5 cups sour cream room temperature
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Heat a dry skillet over medium-high heat. Add frozen cauliflower rice. Stir until moisture is removed and edges are crispy (5–7 minutes). Set aside.
- In the same skillet, brown ground beef, breaking into crumbles (5–7 minutes).
- Add the cooked cauliflower rice back to the skillet with the beef. Add salsa and diced tomatoes and cook over medium heat until liquid is reduced. Season with salt and pepper.
- Oil a 9x13-inch casserole dish with cooking spray or drizzle olive oil and spread with a paper towel. Transfer skillet mixture to the dish. Allow to cool 5-10 minutes
- Layer black olives over the top and spread sour cream over the olives.
- Top with cheddar cheese.
- Bake at 350°F for 20 minutes.
- Turn oven to 425°F. Bake 5–10 minutes until cheese is golden and bubbly.
- Remove from the oven. Cool 5-10 mutes to let it set and serve.
Video
Notes
- Fully cook the cauliflower rice until the moisture is removed.
- Drain excess fat from ground beef if needed
- Ensure liquid is reduced from the beef mixture before transferring to the casserole dish.
Nutrition
Calories: 277kcal | Carbohydrates: 9g | Protein: 17g | Fiber: 2g | Sugar: 5g
