Description
A hearty and healthy low carb taco casserole that delivers classic taco flavor without the carbs.
Ingredients
Scale
- 1 pound ground beef (or chicken/turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), with juices
- 1 can black olives (2.25 oz), sliced
- 1 can green chilies (4 oz), diced (optional)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup cauliflower rice
- 1 cup sour cream (can substitute Greek yogurt)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Add ground beef to a large skillet over medium heat and cook until browned.
- Toss in the diced onion and minced garlic, cooking until the onion turns translucent.
- Drain any excess fat from the meat mixture.
- Stir in diced tomatoes, black olives, green chilies, chili powder, cumin, paprika, salt, and pepper; let it simmer for about 5 minutes.
- Combine cauliflower rice with half of the shredded cheese and sour cream in a separate bowl.
- Layer the cauliflower mixture in a greased casserole dish, then add the meat mixture on top, and sprinkle with remaining cheese.
- Bake in the oven for approximately 20 minutes, until cheese is melted and bubbling.
- Cool for a few minutes before garnishing with fresh cilantro.
Notes
For a vegetarian option, use plant-based protein crumbles instead of ground beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg