Taco Cauliflower Rice Casserole
A low carb version of rice casserole. This flavorful dish is made with cauliflower rice mixed with taco meat and seasoning and then topped with a layer of melted cheese.
Ingredients
- 1 tbsp olive oil
- 6 cups cauliflower rice
- 2 cloves garlic minced
- ½ onion, peeled and finely chopped
- 1 1/2 lb ground beef, I used 85/15
- homemade taco seasoning
- ¼ cup water
- 14 oz canned diced tomatoes
- 1 cup canned black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 avocado, cut into small cubes
- 1 tbsp chopped cilantro leaves
- 2 limes sliced into wedges
HOMEMADE TACO SEASONING
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp table salt
- 1 tsp ground black pepper
Instructions
- To make the homemade taco seasoning, add all ingredients to a small bowl and whisk until evenly mixed. Set aside.
- Add oil to a large pan or skillet and bring to medium-high heat. Add in cauliflower rice. Cook, stirring occasionally, until tender. Drain and place cauliflower into a bowl to set aside.
- In the same pan, add garlic, onion, ground beef and bring to medium-high heat. Cook until ground beef has browned, crumbling the ground beef as you cook it. Drain out excess fat.
- Sprinkle taco seasoning across ground beef. Stir in the black beans. Add ¼ cup water and diced tomatoes (including the liquid). Stir and cook on medium heat until everything is evenly mixed and sauce has thickened.
- Add the cauliflower rice back in and mix with the taco meat, cooking a few minutes on medium heat. Drain any liquid from the pan.
- Add taco cauliflower rice into a 9 x 12 inch casserole pan. Sprinkle cheese across surface. Baked in oven at 350F for about 10 minutes or until cheese is melted.
- Garnish with cilantro, avocado. Serve with lime wedges.
Notes
- Cauliflower releases a lot of water when it is cooked so it is important to drain the water every time it is cooked.
- Some more liquid will be released when this dish cooks in the oven so this casserole will have more liquid pooled at the bottom compared to your traditional rice casserole, but it still tastes delicious.
- You can also finish this dish on the stove and this will prevent the cauliflower from releasing more water. Instead of baking it, after the rice dish is finished, sprinkle with cheese and then cover with a lid until cheese is melted.
Serving: 0.17of recipe, Calories: 469kcal, Carbohydrates: 21g, Protein: 32g, Fat: 29g, Saturated Fat: 11g, Sodium: 747mg, Fiber: 8g, Sugar: 5g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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