Low-carb casserole with seasoned beef, cauliflower rice, and melted cheese, perfect for a filling Tex-Mex dinner.
# What You'll Need:
→ Meat & Protein
01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (red or green), diced
06 - 3 cups riced cauliflower (fresh or frozen)
07 - 1 can (10 ounces) diced tomatoes with green chilies, drained
→ Seasonings
08 - 2 tablespoons sugar-free taco seasoning
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Dairy
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - ½ cup sour cream
→ Optional Toppings
14 - Sliced green onions
15 - Chopped cilantro
16 - Diced avocado
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, sauté for 3 to 4 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef and cook, breaking up the meat, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
05 - Stir in taco seasoning, salt, pepper, and diced tomatoes with green chilies. Cook for 2 minutes.
06 - Add riced cauliflower and cook for another 3 to 4 minutes until just tender. Remove from heat.
07 - Stir in half of the cheddar and Monterey Jack cheeses, and the sour cream until well combined.
08 - Transfer the mixture to a greased 9 by 13-inch casserole dish. Sprinkle the remaining cheeses evenly over the top.
09 - Bake for 15 to 18 minutes, or until the cheese is melted and bubbly.
10 - Let cool for 5 minutes. Garnish with green onions, cilantro, and avocado if desired. Serve hot.
