Low Carb Taco Casserole
A flavorful and comforting low carb alternative to tacos, this casserole is easy to prepare and perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Use turkey for a leaner bake.
- 1 packet taco seasoning Or 2 tbsp homemade taco mix.
- 1 can diced tomatoes (14.5 oz, undrained)
- 1 can black beans, rinsed and drained Optional for stricter low-carb.
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, chopped
- 1 bell pepper, chopped any color
- 1 cup cauliflower rice Optional; use riced raw or frozen, thawed.
- Salt and pepper to taste
- Sour cream and avocado for topping Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium. Add ground beef or turkey, chopped onion, and chopped bell pepper. Cook until browned and the vegetables are softened.
- Drain any excess fat from the pan, especially with beef, to avoid a greasy casserole.
Cooking
- Return the skillet to low heat. Stir in the taco seasoning, diced tomatoes (with juices), and rinsed, drained black beans. Simmer for about 5 minutes.
- Fold in cauliflower rice if using, until evenly distributed.
- Transfer everything to a 9×9-inch casserole dish. Smooth the top and sprinkle shredded cheese evenly over it.
- Bake for 20–25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
- Let rest for 5 minutes. Serve warm with dollops of sour cream and sliced avocado if desired.
Notes
Refrigerate leftovers for up to 3-4 days. This casserole re-heats well in the oven or microwave. You can also freeze it for up to 2 months.