Low Carb Taco Casserole
When you're craving for tacos, this is just the casserole you need. It's flavorful, filling, low carb, gluten-free and high-protein.
Servings: 8 slices
Equipment
Ingredients
- 2 tbsp olive oil
- 2.5 cups cauliflower rice
- 2 lbs lean ground beef
- 1 red bell pepper chopped
- 1 small white onion chopped
- 4 tbsp taco seasoning
- 1 tbsp tomato paste
- 1/2 cup water
- 3 cups cheddar shredded
- 1 cup sour cream
Toppings (optional)
- 1 cup salsa
- 1 cup chopped lettuce
- 1 tomato chopped
- 10 black olives sliced
- 1 avocado chopped
- cilantro chopped
- 1 jalapeno sliced
- 1/8 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350F. Grease up a 9x13 baking dish.
- Heat up a frying pan to medium-high heat. Add in the olive oil and cook cauliflower rice until it's browned up. It will take around 5-10 minutes.
- Transfer the cauliflower to the baking dish and level it out.
- Now, add the beef, bell pepper, and white onion to the still-hot frying pan. Drain the excess fat, add in the taco seasoning, tomato paste, and water. Stir well and cook until the liquid evaporates and the beef browns up. It will take around 7-10 minutes.
- Transfer the beef to the baking dish and cover the cauliflower evenly.
- Top up with cheddar cheese and bake in the oven for 10-15 minutes.
- Once cooked, spread sour cream over the top of the casserole. Sprinkle with some extra cheddar cheese and cover the casserole with the toppings you like the most, and serve warm.
Nutrition
Serving: 1 slice (13 oz) | Calories: 568kcal | Carbohydrates: 14g | Protein: 37g | Fat: 40g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 16g | Trans Fat: 1.3g | Cholesterol: 137mg | Sodium: 983mg | Potassium: 906.1mg | Fiber: 4.6g | Sugar: 5.5g | Calcium: 409mg | Iron: 3.8mg