taco 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.&nbsp;

Taco Cauliflower Rice Casserole

olive oil

cauliflower rice

garlic

onion

beef

taco seasoning

water

oz canned diced tomatoes

black beans

cheddar cheese

avocado

tbsp chopped cilantro leaves

limes

tbsp chili powder

garlic powder

onion powder

oregano

paprika

tsp cumin

tsp table salt

tsp black pepper

To make the homemade taco seasoning, add all ingredients to a small bowl and whisk until evenly mixed. Set aside.&nbsp;

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.&nbsp;

Add taco cauliflower rice into&nbsp;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.

This Taco Casserole is a fun and filling dinner the whole family will love! Plus you can refrigerate or freeze it for a great meal prep option. And it&#039;s Whole30, Paleo, keto, gluten-free, dairy-free and low carb!

Taco Casserole (Paleo, Whole30, low carb)

avocado oil or coconut oil cooking spray

spaghetti squash (about 2-2½ lbs.)

avocado oil, plus more for the squash

fine sea salt, divided, plus more for the squash

black pepper,

bell peppers, any color

lb. lean ground beef

eggs

(16 oz.) jar thick and chunky salsa

cumin

chili powder

regular or smoked paprika

Heat the oven to 400°. Grease a 9x13&quot; (3 quart) baking dish with avocado oil or coconut oil spray (if freezing, see notes for directions).

Trim the top of the spaghetti squash off (this will cut off the stem so you don&#039;t have to cut through it later). Cut the squash in half lengthwise and scoop out and discard the seeds. Coat the cut sides of the squash in a thin layer of avocado oil and season with salt and pepper. Place cut-side down on a plate or dish and cover with plastic wrap with a small vent somewhere along the rim. Microwave for 8-12 minutes (you might have to microwave them separately depending on the size of your microwave), or until the shell is soft to the touch. Set aside to cool (careful, plate will be hot).

Meanwhile, heat 2 tablespoons avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Peel and dice the onion and saute in the oil with 1/2 teaspoon salt until softened, stirring occasionally, about 3-4 minutes.

While the onion cooks, chop the pepper into bite-sized chunks, discarding the seeds. Add to the onion along with 1/2 teaspoon salt and saute until slightly softened, stirring occasionally, about 4-5 minutes.

Add the ground beef to the pan with 1/2 teaspoon salt and break it up into smaller and smaller chunks until it&#039;s browned, about 8 minutes. Turn off the heat and set the pan aside to cool.

In a large bowl, whisk the eggs, salsa, cumin, chili powder, garlic powder, paprika, onion powder and 1/2 teaspoon each salt and black pepper.

Use a fork to scrape out the spaghetti squash &quot;noodles&quot; and add to the bowl (hold the squash with a towel if it&#039;s still too warm). Add the veggies and beef and stir everything together until well-blended. Be sure to break up and spread out the clumps of squash noodles.

Pour into the greased pan and bake for 50-60 minutes, until set and browned around the edges. Let cool for 20 minutes, add toppings (see notes for ideas) and serve.

Two dinnertime favorites come together in one dish for this Mexican twist on the classic mac and cheese -- an easy Taco Pasta!

Taco Pasta

(about 5.3 ounces) uncooked medium shells pasta

(16 ounce) jar salsa

(10.5 ounce) can condensed cream of chicken soup, NOT diluted

Velveeta cheese

(4 oz) shredded Mexican blend or cheddar cheese

Cook pasta according to package directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.

Stir in the taco sauce, soup, and Velveeta cheese; heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 11-in x 7-in baking dish.

Sprinkle with shredded Mexican cheese.

Cover and bake at 350 degrees F for about 20 minutes or until cheese is melted.

Ground beef, cheese and all of the fixin&#039;s in one delicious casserole.

Taco Casserole

Doritos (crushed)

oz cream cheese (room temp)

salsa

lettuce

tomatoes (diced)

Grease a 9x13&quot; baking dish and add the crushed Doritos to the bottom of the pan.

Cook ground beef and add taco seasoning as directed on the package. Spread over Dorito layer.

Beat cream cheese until smooth, slowly add in salsa. Spoon over ground beef layer and smooth out evenly.

Top with 1½ cups shredded cheese. Bake at 350˚ for 25-30 minutes, or until hot &amp; bubbly.

Garnish with shredded lettuce, diced tomatoes and remaining ½ cup cheese.

This beef and bean taco casserole is incredibly easy, made from scratch, freezer-friendly, and a huge hit with families!

Beef Taco Casserole

jalapeno

garlic (minced)

green chiles (drained)

salt

black pepper

tomato paste

picante sauce

Mexican blend shredded cheese (divided)

Preheat oven to 350°F degrees.  Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.

Heat a large, deep skillet over medium high heat and add olive oil.  Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.

Add onion and jalapeno to beef.  Cook, stirring often, until softened and fragrant, about 4 minutes.  Add garlic and cook about 1 minute.  Beef should be fully cooked and brown at this point.

Drain any fat and return to skillet.  Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce.  Cook 1-2 minutes.

Set skillet aside and add 1 cup of shredded cheese.

Transfer beef mixture to prepared baking dish and top with remaining 1 cup of cheese.

Bake approximately 25 minutes, until hot and bubbly and cheese is melted.

Top with desired toppings and serve!

One dish, fifty minutes-my taco casserole is a time-saving, family-pleasing winner of a dinner. You&#039;ll fall in love with the savory meat and easy prep!

onion, (diced)

refried beans

sour cream

cottage cheese

jack cheese -divided, (shredded)

cheddar cheese, (shredded)

tortilla chips-divided

lettuce, (shredded)

tomato

red onion, (diced)

black olives, (rinsed and drained)

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.

In a large skillet, over medium-high heat, brown beef and crumble, until the exterior is brown (interior will not be cooked through), about 7-8 minutes. Add onion and continue to cook until there is no longer any pink in the beef and the onion is soft about 5 minutes. Drain excess fat.

Stir in the taco seasoning and salsa. Cover and continue to cook on low heat for 3-4 minutes or until the mixture has thickened

In a mixing bowl combine sour cream, cottage cheese, and 1 cup of jack cheese.

Assemble: Spread about 3 cups of the crushed tortilla chips on the bottom of the prepared baking dish.

Spread beans over tortillas. Spread beef mixture over beans.

Spread sour cream mixture over beef mixture. Spread about 2 cups of the remaining crushed tortilla chips over.

Spray a large piece of aluminum foil with nonstick cooking spray. Cover baking dish. Place in preheated oven for 35-45 minutes, or until heated through. Remove from oven and sprinkle remaining jack cheese and cheddar over the top. Return to oven and bake, uncovered, 10 minutes or until cheese is melted.

Add toppings as desired and serve.

This Mexican Ground Beef Casserole With Rice And Beans is a super family-friendly meal that you&#x27;re going to love! Make it quickly and easily in your Instant Pot.

Mexican Ground Beef Casserole With Rice And Beans

Ground Beef

Onion (diced)

Tomatoes (diced)

Bell Peppers (diced)

Kidney Beans (cooked

Taco Seasoning (salt-free)

Kosher Salt

Basmati Rice (rinsed and drained)

Water

cilantro

Mexican Blend Shredded Cheese (optional)

Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.

Add taco seasoning, salt, and rice and mix thoroughly.

Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.

When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.

Stir and serve.

This low carb taco casserole will keep any Mexican food lover happy!

Per serving: 328 calories, 22g fat, 27g protein, 8g carbs, 3g fiber = 5 net carbs

Low Carb Taco Casserole

cauliflower

cumin, divided

Ro*Tel, drained

cheddar

Monterey jack

Preheat oven to 400 degrees. 

Chop cauliflower into small florets and place in...

Chop cauliflower into small florets and place in a 9x13 baking dish.

Drizzle the cauliflower with olive oil and sprinkle...

Drizzle the cauliflower with olive oil and sprinkle with paprika, 1 teaspoon of cumin, and salt. Toss to coat.

Bake for 10 minutes.

While cauliflower is cooking, add the ground beef...

While cauliflower is cooking, add the ground beef to a skillet and brown. When cooked through, drain the grease and return to the skillet.

Add the remaining teaspoon of cumin, paprika, garlic...

Add the remaining teaspoon of cumin, paprika, garlic powder, onion powder, chili powder, salt and water to the ground beef and cook for 2 minutes.

Remove cauliflower from oven and spoon the ground...

Remove cauliflower from oven and spoon the ground beef over the top.

Top with Ro*Tel, grated cheddar, and Monterey jack. 

Cover tightly with foil and return to the...

Cover tightly with foil and return to the oven for 15 minutes.

Remove foil and sprinkle with cilantro. Serve with...

Remove foil and sprinkle with cilantro. Serve with your favorite taco toppings.

https://mediavine-res.cloudinary.com/video/upload/zpneysznpbq3qezqadyq.mp4

These crockpot ribs are coated in my simple homemade dry rub and then tossed in the slow cooker. Such an easy dinner and they always turn out so tender!

This Low Carb Taco Casserole Recipe is the perfect dinner idea for anyone trying to eat low carb or Keto. A satisfying meal that is quick, easy and nutritious. Make rice to serve on the side and this will be a family favorite weeknight dinner!

Low Carb Taco Casserole Recipe

Frozen Cauliflower Rice

Lbs Ground Beef

Pepper

White Onion - chopped

Tablespoons Taco Seasoning

Tablespoon Tomato Paste

Cup Water

Cups Shredded Colby/Jack Cheese

Cup Sour Cream

Toppings:

Lettuce

Tomato

Sliced Black Olives

Avocado/Guac

Cilantro

Sliced Jalapeno

Salsa – Hot Sauce

Preheat oven to 350ºF

Pan fry the cauliflower rice in oil over...

Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased 2qt casserole dish and spread in an even layer.

Brown ground beef with red pepper and onion...

Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.

Top with shredded cheese and bake for 10-15...

Top with shredded cheese and bake for 10-15 minutes.

Spread sour cream over the top. Sprinkle with...

Spread sour cream over the top. Sprinkle with extra shredded cheese and preferred toppings.

Weeknight dinner is a breeze with this Easy Chicken Taco Casserole Recipe. With a few simple steps and ingredients, plus a shortcut, this family dinner is ready in less than 30 minutes!

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