Keto and tacos do go together! Try this Tex-Mex ground beef casserole with cauliflower rice that has all the flavors of tacos without the carbs.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
447 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
Step 2
Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
Step 3
Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
Step 4
Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
Step 5
Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.
Ingredients
2 eggs
2 tablespoons heavy cream
salt and pepper to taste
salt and ground black pepper to taste
1 teaspoon ground cumin
3 tablespoons tomato paste
1 tablespoon extra virgin olive oil
1 teaspoon ground coriander
cooking spray
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
1 pound frozen riced cauliflower, thawed and drained
