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Keto Taco Casserole

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A warm, cheesy taco casserole that fits into a low-carb lifestyle while delivering a burst of flavor.

Ingredients

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  • 1 lb ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (low-carb)
  • 1 (14 oz) can diced tomatoes with green chilies, undrained
  • 1 cup cauliflower rice (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes (for topping)
  • 1 avocado, diced (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste
  • 2 tbsp olive oil or avocado oil

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until translucent.
  3. Add minced garlic to the skillet and sauté for an additional 30 seconds.
  4. Increase the heat to medium-high, add ground beef (or turkey), and cook until browned for about 5-7 minutes.
  5. Drain any excess fat and stir in taco seasoning, canned diced tomatoes, and cauliflower rice. Mix well.
  6. Simmer for about 5 minutes to meld flavors and soften cauliflower.
  7. Spread the meat and cauliflower mixture evenly in a 9×13 inch casserole dish.
  8. Combine sour cream and half the shredded cheese in a mixing bowl, then spread this over the meat layer.
  9. Sprinkle the remaining cheese on top of the casserole.
  10. Bake for 20-25 minutes until the cheese is melted and bubbly.
  11. Remove from the oven and let cool for a few minutes. Top with shredded lettuce, diced tomatoes, diced avocado, and fresh cilantro before serving.

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/keto-taco-casserole-recipe/

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