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). Coat an 11x7-inch baking dish with cooking spray.
Step 2
Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir 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 black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
Step 3
Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
Step 4
Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to baking dish on top of beef mixture, smoothing with a spatula to flatten top.
Step 5
Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over top; bake until cheese has melted, about 5 minutes. Remove from oven; cool about 5 minutes. Serve warm.
Ingredients
2 eggs
2 tablespoons heavy cream
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
