TACO CASSEROLE – LOW CARB / KETO

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What do you want to taco ’bout today? How ’bout our low carb keto taco casserole! This is so easy to make that it’s a must for Taco Tuesday and any other day that needs a taco, which, let’s be honest, is every day.

Our casserole is super simple with just a few ingredients that you may have on hand if you are living a keto or low carb lifestyle. In fact, if you are like us, you already have the cooked taco meat in the freezer.

Oh…and ground beef.

It starts a little something like this with some browned beef , canned tomatoes and enough taco seasoning to make your heat sensor happy.

Next up – add the green chilis and cauliflower rice. Mix it all together

You can definitely taste test this now to make sure the flavors are what you want. Add some more of <insert what it needs> if so desired.

We use a 13 x 9 casserole dish. Start by adding the meat mixture to the bottom – enough to cover the bottom.

Cover with about 2/3 of the bag of cheese – enough so it’s a decent covering. You want the cheese to melt when it’s baking and make the dish cheeeesssyyyy.

Repeat the layers – the remainder of the meat mixture covered with the remainder of the cheese. Since it’s already cooked, the bake is intended to just melt the cheese – so 15-20 minutes max.

Doesn’t it look yummy? Because it is. Cheesy taco yummy.

Serve it in a bowl garnished with sour cream and avocado if you want. I prefer greek yogurt to sour cream myself. And avocado all day long if you’re the keto type!

Or serve it plain. Like this. Also yum!

I love that it’s a one dish dinner with the addition of the cauliflower. Since I discovered cauliflower rice in the bag, I use it for everything. While it can give some dishes a cauli taste, that’s not the case with this casserole. This is all taco!