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Cheesy Low Carb Taco Casserole

Cheesy Low Carb Taco Casserole: Dinner Made Easy and Delicious

Cheesy Low Carb Taco Casserole is a delicious and easy dinner option that satisfies cravings while keeping carbs low.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Substitute with ground turkey or chicken for a leaner dish.
  • 1 cup Cauliflower Rice Shredded zucchini or cabbage works great too!
  • 1 small Onion Chopped; no substitutions required.
  • 1 Bell Pepper Diced; any color bell pepper can be used.
  • 2 cloves Garlic Minced; opt for garlic powder if not using fresh.
  • 1 can Rotel Diced Tomatoes with Green Chilies Drained; fresh tomatoes are a good alternative.
  • 1 packet Taco Seasoning Feel free to use a homemade mix as a substitute.
  • 1 tsp Cumin Adjust according to spice preference.
  • 1 tsp Chili Powder Adjust according to spice preference.
  • 1/2 tsp Paprika Adjust according to spice preference.
  • 1/2 tsp Salt Tweak amounts based on taste.
  • 1/2 tsp Black Pepper Tweak amounts based on taste.
  • 4 oz Cream Cheese Optional; can omit for a lighter casserole.
  • 2 cups Shredded Cheese Cheddar or Mexican blend; try Monterey Jack or pepper jack for a spicy kick.

Equipment

  • large skillet
  • 9x13 baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add the ground beef and cook for about 5-7 minutes, breaking it apart with a spatula until it's browned and no longer pink. Drain any excess grease.
  3. Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 3-5 minutes until the onion becomes translucent and peppers soften.
  4. Sprinkle in the taco seasoning, cumin, chili powder, paprika, salt, and black pepper, stirring well to coat the beef and vegetables. Allow to cook for an additional 2-3 minutes.
  5. Add the cauliflower rice and drained tomatoes to the skillet, stirring to combine. Cook for 5-7 minutes, allowing everything to heat through. Stir in cream cheese if using.
  6. Transfer the mixture to a greased 9x13 baking dish, spreading it out evenly.
  7. Sprinkle the shredded cheese evenly over the top.
  8. Bake uncovered for 20-25 minutes until the cheese is bubbly and golden.
  9. Let the casserole rest for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 9gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 70mgCalcium: 300mgIron: 3mg

Notes

Ensure all liquids are drained from the tomatoes and veggies to avoid a soggy casserole. Using freshly shredded cheese instead of pre-packaged will enhance melting. Allow the casserole to rest for better slicing.

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