This low carb taco casserole is full of flavor, and it will be a hit with the whole family—even cauliflower haters won't be able to say no to this casserole.
Ingredients
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1 (12-ounce) package frozen riced cauliflower (about 3 cups)
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1 tablespoon vegetable oil
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1/2 cup chopped onion
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2 cloves garlic, minced
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2 pounds ground beef
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1/2 bell pepper, chopped
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2 (1.25-ounce) packages taco seasoning (about 4 tablespoons)
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3 cups shredded cheddar cheese, divided
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1 cup salsa
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1 cup heavy cream
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Chopped fresh cilantro, optional garnish
Description
- Put the thawed riced cauliflower on a few doubled sheets of paper towel or a kitchen towel and squeeze out any excess moisture. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes. Add the ground beef and bell pepper and continue to cook until the meat is browned.
- Layer about half of the beef mixture in a 2-quart baking dish or casserole; top with about 1/2 cup of shredded cheese.
- Top the ground beef and cheese with the riced cauliflower and another 1/2 cup of shredded cheese.
