Step 1

If you're using frozen cauliflower rice, I would thaw on the counter before you start the recipe.

Step 2

Dump the Ro-Tel Tomatoes with Green Chiles (affiliate link) into a colander placed in the sink and let them drain while you prep other ingredients.

Step 3

Heat oven to 375F/190C and spray a large casserole dish with olive oil or non-stick spray. (I used an oval-shaped dish that was 11" long and 8" wide at the widest point.)

Step 4

Chop the onion, heat 1 tablespoon olive oil in a large frying pan, and cook onion until it's cooked through and starting to get some color.

Step 5

Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there's no water in the bottom of the pan, about 3-4 minutes.

Step 6

Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.

Step 7

Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it's browned, breaking apart with a turner as it cooks.

Step 8

Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two.

Step 9

Stir in the cauliflower rice, season with salt to taste, and cook until it's heated through.

Step 10

Turn off heat and stir in 2 cups grated Mexican blend cheese.

Step 11

Transfer mixture to the casserole dish and top with another cup of grated Mexican Blend.

Step 12

Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.

Step 13

Serve hot, with things like salsa, Green Tabasco Sauce (affiliate link), Sour Cream, Guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.