Cauliflower Rice Taco Casserole

Cheesy Cauliflower Rice Taco Casserole

This casserole is a delicious and low-carb twist on classic taco casserole.

Ingredients:

• For the Cauliflower Rice:
  • 1 head of cauliflower, riced (or 1 bag pre-riced cauliflower)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice (optional)
• For the Taco Filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 pound ground beef (or ground turkey)
  • 1 packet taco seasoning
  • 1 (14.5 oz) can diced tomatoes with green chiles (mild or fire roasted)
  • 1/4 cup water
• Toppings:
  • 2 cups shredded cheddar cheese
  • Chopped cilantro (optional)
  • Sliced avocado (optional)

Cooking Guide:

1. Prepare the Cauliflower Rice:

   • If ricing the cauliflower yourself, cut the cauliflower head into florets. Pulse the florets in a food processor fitted with the grater attachment until they resemble rice-like crumbles. Alternatively, use a box of pre-riced cauliflower.
   • In a large bowl, toss the cauliflower rice with olive oil, cumin, salt, pepper, and lime juice (if using).

2. Cook the Taco Filling:

   • Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
   • Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cook until softened, about 5 minutes.
   • Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
   • Stir in the taco seasoning, diced tomatoes, and water. Bring to a simmer and cook for 5 minutes.

3. Assemble and Bake:

   • Spread the seasoned cauliflower rice evenly in the prepared baking dish.
   • Top with the cooked taco filling.
   • Sprinkle with cheddar cheese.

4. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

5. Serve hot, garnished with chopped cilantro and sliced avocado (optional).

Tips:

• To save time, use pre-riced cauliflower.
• For a spicier casserole, use diced tomatoes with jalapenos or add a pinch of cayenne pepper to the taco filling.
• Add other vegetables to the taco filling, such as chopped zucchini, corn, or black beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave until warmed through.