This recipe for Low-Carb Mexican Taco Casserole puts spicy, cheesy goodness on your table--without the carbs. This family-friendly dish can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet. This easy recipe is a taco lover's low-carb dream come true!
Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.
Preheat a large skillet over medium high heat. Add the ground beef and break up into small pieces. Cook, stirring frequently, until meat has browned. Drain if necessary. Remove from heat.
Sprinkle the taco seasoning over the browned meat and stir in.
Spread two cups of the riced cauliflower in the bottom of the baking dish.
Sprinkle half of the spiced meat over the riced cauliflower.
Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.
Layer the last two cups of cauliflower over the cheddar cheese.
Spread the rest of the spiced meat over the cauliflower. Set aside.
Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves one ounce (about 1/4 cup packed) for later). Put saucepan over medium-low heat.
Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa. Bring mixture to a simmer and simmer gently until mixture has thickened enough to coat a spoon.
Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.
Top with the remaining ounce of cheese. Bake in the preheated oven for 30-35 minutes, or until cheese has melted and contents are bubbly in the center.
Sprinkle green onion on top to garnish.