Keto Mexican Beef Casserole
This keto Mexican beef casserole combines seasoned ground beef, tender cauliflower, melty cheddar cheese, and zesty spices to create a comforting low-carb dish perfect for any weeknight meal.
Equipment
- 1 large skillet for cooking beef and vegetables
- 1 steamer or pot for steaming cauliflower
- 1 9x13-inch baking dish for assembling and baking casserole
Ingredients
- 1 lb ground beef
- 1 head cauliflower cut into florets
- 1 cup diced tomatoes canned or fresh
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tbsp taco seasoning
- 1 small onion diced
- 1 cup diced bell peppers
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat, then cook diced onion and bell peppers until softened.
- Add ground beef to the skillet and cook until browned, then stir in taco seasoning, diced tomatoes, salt, and pepper. Cook for 5 more minutes.
- Steam or boil cauliflower florets until tender, about 5-7 minutes, then drain.
- Place the cauliflower in a greased 9x13-inch baking dish, layer the beef mixture over it, and spread sour cream on top.
- Sprinkle shredded cheddar cheese over the sour cream layer.
- Bake for 25-30 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Use fresh or canned tomatoes based on availability.
- Substitute cheddar with Monterey Jack for a different flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warm.