Keto Mexican Beef and Cauliflower Casserole Recipe
This Keto Mexican Beef and Cauliflower Casserole is a flavorful low-carb dish perfect for those following a ketogenic lifestyle. Ground beef is cooked with taco seasoning, onions, and bell peppers, then layered over tender steamed cauliflower and topped with sour cream and melted cheddar cheese, resulting in a comforting, cheesy casserole full of authentic Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 cup bell peppers, diced
- 1 tablespoon taco seasoning
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Olive oil for cooking
Cauliflower Base
- 1 head of cauliflower, cut into florets
Toppings
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, cooking until softened, about 5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking it up as it browns. Stir in taco seasoning, diced tomatoes, salt, and pepper. Continue cooking the mixture for an additional 5 minutes to blend flavors.
- Prepare Cauliflower: Steam or boil the cauliflower florets until tender, approximately 5 to 7 minutes. Once cooked, drain thoroughly to remove excess water.
- Assemble Casserole: Grease a 9×13-inch baking dish. Place the cooked cauliflower florets evenly in the dish as the base layer. Spread the beef mixture evenly over the cauliflower. Then, spread sour cream on top of the beef layer.
- Add Cheese and Bake: Sprinkle shredded cheddar cheese evenly over the sour cream layer. Bake the casserole in the preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden around the edges.
- Cool and Serve: Remove from the oven and let the casserole cool slightly before serving to allow flavors to set and for easier slicing.
Notes
- You can use fresh or canned diced tomatoes depending on availability.
- For extra spice, add chopped jalapeños to the beef mixture.
- Make sure to drain the cauliflower well to avoid a watery casserole.
- This casserole can be prepared ahead and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
