Print

Low-Carb Mexican Taco Casserole

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! 

Course Main Course
Cuisine low-carb, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 432 kcal
Author Annissa Slusher

Ingredients

  • 1 pound ground beef
  • 1 package taco seasoning (or one recipe of homemade)
  • 4 cups riced cauliflower frozen or fresh
  • 6 ounces cheddar cheese shredded
  • 1 cup heavy whipping cream
  • 1/2 cup salsa
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 1 tablespoon green onion sliced

Instructions

  1. Preheat oven to 350ยบ Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil. 

    Low-Carb Mexican Taco Casserole-spraying the dish.
  2. 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.

    Low-Carb Mexican Taco Casserole-browining the meat.
  3. Sprinkle the taco seasoning over the browned meat and stir in. 

    Low-Carb Mexican Taco Casserole-adding the spice
  4. Spread two cups of the riced cauliflower in the bottom of the baking dish.

    Low-Carb Mexican Taco Casserole-first layer of cauliflower
  5. Sprinkle half of the spiced meat over the riced cauliflower.

    Low-Carb Mexican Taco Casserole-first layer of meat.
  6. Top the meat with 1 ounce (about 1/4 cup packed) of the cheddar cheese.

    Low-Carb Mexican Taco Casserole-first layer of cheese.
  7. Layer the last two cups of cauliflower over the cheddar cheese.

    Low-Carb Mexican Taco Casserole-top layer of cauliflower
  8. Spread the rest of the spiced meat over the cauliflower.  Set aside.

    Low-Carb Mexican Taco Casserole-top layer of beef.
  9. 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.

    Low-Carb Mexican Taco Casserole-making the cheese sauce.
  10. 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. 

    Low-Carb Mexican Taco Casserole-cheese sauce after adding the salsa.
  11. Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish.

    Low-Carb Mexican Taco Casserole-adding the cheese sauce.
  12. 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.

    Low-Carb Mexican Taco Casserole-adding the top layer of cheese.
  13. Sprinkle green onion on top to garnish. 

Nutrition Facts
Low-Carb Mexican Taco Casserole
Amount Per Serving
Calories 432 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 131mg44%
Sodium 855mg37%
Potassium 314mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 850%17%
Vitamin C 47%57%
Calcium 230%23%
Iron 2.2%12%
* Percent Daily Values are based on a 2000 calorie diet.