Ingredients
Scale
10 ounces Frozen Cauliflower Rice
2–3 Tablespoons Oil (e.g., avocado or olive oil)
2 Lbs Ground Beef
1 Small Red Bell Pepper, seeded and chopped
1 Small White Onion, chopped
4 Tablespoons Taco Seasoning
1 Tablespoon Tomato Paste
1/2 Cup Water
3 Cups Shredded Colby/Jack Cheese
1 Cup Sour Cream
Chopped Lettuce (for topping)
Chopped Tomato (for topping)
Sliced Black Olives (for topping)
Avocado or Guacamole (for topping)
Fresh Cilantro (for topping)
Sliced Jalapeno (for topping)
Salsa or Hot Sauce (for topping)
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole dish.
- In a skillet, pan-fry cauliflower rice in oil over medium-high heat until browned. Transfer to the casserole dish, spreading evenly.
- In the same skillet, brown ground beef with chopped pepper and onion. Drain excess fat if needed.
- Add taco seasoning, tomato paste, and water to the beef. Cook, stirring, until liquid is absorbed.
- Spoon beef mixture over the cauliflower rice in the dish.
- Top with shredded cheese. Bake for 10-15 minutes until cheese is melted and bubbly.
- Remove from oven. Spread sour cream over the top. Add desired fresh toppings and serve.
Notes
- For a dairy-free version, use plant-based cheese and yogurt.
- Ground turkey or chicken can substitute for beef.
- Leftovers store well in the fridge for up to 4 days. Reheat before serving.
- The cauliflower rice must be browned well to avoid a soggy texture.
- Add extra jalapeno or hot sauce for more spice.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Keto-Friendly, Low-Carb
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 581 kcal
- Sugar: 4 g
- Sodium: 764 mg
- Fat: 40 g
- Saturated Fat: 18 g (approx)
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg (approx)