Keto Taco Casserole Cheesy (Printable)

A low-carb casserole with seasoned beef, cauliflower rice, and cheesy golden topping.

# What You'll Need:

→ Meat & Protein

01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (red or green), diced
06 - 3 cups riced cauliflower (fresh or frozen)
07 - 1 can (10 ounces) diced tomatoes with green chilies, drained

→ Seasonings

08 - 2 tablespoons sugar-free taco seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Dairy

11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 1/2 cup sour cream

→ Optional Toppings

14 - Sliced green onions
15 - Chopped cilantro
16 - Diced avocado

# How To:

01 - Set oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper, sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef to the skillet and cook, breaking up the meat with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in taco seasoning, salt, pepper, and drained diced tomatoes with green chilies. Cook for 2 minutes to meld flavors.
06 - Add riced cauliflower to the skillet and cook for 3 to 4 minutes until just tender. Remove from heat.
07 - Stir in half of the combined cheddar and Monterey Jack cheeses, and the sour cream until thoroughly combined.
08 - Pour the mixture into a greased 9 by 13-inch casserole dish. Sprinkle remaining cheeses evenly over the top.
09 - Bake for 15 to 18 minutes, or until the cheese is melted and bubbly.
10 - Let cool for 5 minutes. Garnish with green onions, cilantro, and avocado if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like taco night without the guilt or the carb crash afterward.
  • One dish means less cleanup, and honestly, that's half the battle on weeknights.
  • The cheese gets crispy on top while staying creamy underneath, which is a texture win most casseroles don't achieve.
02 -
  • Draining that canned tomato mixture is not optional—I learned this the hard way when my first batch came out watery enough to need a spoon instead of a fork.
  • Stirring the sour cream in after you remove from heat keeps it from breaking down into weird lumps; temperature matters more than you'd think with dairy.
03 -
  • Don't skip draining the canned tomatoes—this single step makes the difference between a casserole and something soupy.
  • Reserving half the cheese for the top creates a golden, bubbly layer that looks professional and tastes incredible.
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