Description
A bubbling, cheese-topped keto taco casserole that delivers bold flavor without fuss — ready in about 40 minutes!
Ingredients
Scale
- 680 g (1.5 lb) ground beef (85/15)
- 600 g (about 5 cups) cauliflower rice
- 3 large eggs
- 60 ml (1/4 cup) heavy cream
- 120 g (1/2 cup) sour cream
- 200 g (2 cups) shredded cheddar cheese
- 100 g (1 cup) Monterey Jack or melting cheese
- 20 g (2 tbsp) homemade taco seasoning
- 15 ml (1 tbsp) olive oil
- 1 small onion (70 g)
- 3 cloves garlic
- Fresh cilantro (optional)
- Lime (optional)
Instructions
- Preheat the oven to 190°C (375°F) and grease a 23 x 33 cm (9 x 13 in) baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 8–10 minutes.
- Reduce heat to medium, add chopped onion, and sauté until translucent, about 4–5 minutes. Add garlic and taco seasoning, cooking until fragrant.
- Pulse cauliflower florets in a food processor until rice-sized. Sauté in a skillet for 3–4 minutes to remove moisture.
- Whisk together eggs, heavy cream, and sour cream in a bowl. Stir in half of the cheddar and Monterey Jack.
- Layer half the cauliflower rice in the baking dish, top with the beef mixture, then the remaining cauliflower. Pour custard mixture evenly on top.
- Sprinkle remaining cheddar and Monterey Jack cheese over the top and bake for 20–25 minutes until golden and set.
- Let rest for 5–10 minutes before slicing.
Notes
For the best flavor, ensure to squeeze out excess moisture from the cauliflower rice before layering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 575
- Sugar: 3g
- Sodium: 760mg
- Fat: 56g
- Saturated Fat: 22g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 210mg