Keto Taco Casserole Cheesy (Printer-friendly)

Savory low-carb casserole with seasoned beef, cauliflower rice, and melted cheese topping.

# What You'll Need:

→ Meat & Protein

01 - 1 lb ground beef (85% lean)
02 - 1 tbsp 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 (10 oz) can diced tomatoes with green chilies, drained

→ Seasonings

08 - 2 tbsp sugar-free taco seasoning
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Dairy

11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - ½ cup sour cream

→ Optional Toppings

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

# Directions:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, sauté for 3–4 minutes until softened.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Add ground beef and cook, breaking up the meat, until browned and cooked through—about 5–6 minutes. Drain excess fat if necessary.
05 - Stir in taco seasoning, salt, pepper, and diced tomatoes with green chilies. Cook for 2 minutes.
06 - Add riced cauliflower and cook for another 3–4 minutes until just tender. Remove from heat.
07 - Stir in half of the cheddar and Monterey Jack cheeses, and the sour cream until well combined.
08 - Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle the remaining cheeses evenly over the top.
09 - Bake for 15–18 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 Advice:

01 -
  • It delivers that genuine taco comfort without the guilt or the blood sugar spike.
  • Everything cooks in one skillet before hitting the oven, so cleanup is merciful on a weeknight.
  • The cheesy top gets bubbly and slightly crisp, and honestly that's where the magic lives.
02 -
  • Don't skip draining that can of tomatoes or you'll end up with a watery, soupy casserole that never sets properly—I learned this by creating a breakfast scramble situation the hard way.
  • Stir the sour cream in off the heat so it doesn't break and get lumpy; cold sour cream folded into hot beef is your friend here.
03 -
  • Don't skip the 5-minute rest after baking—it lets the casserole set enough that it doesn't collapse into a heap on your plate.
  • If your oven runs hot, cover the casserole loosely with foil for the first 10 minutes so the cheese doesn't brown before the inside is heated through.
Return