Taco Casserole (low carb)
The original recipe: Cheesy Low-Carb Taco Casserole by Kalyn's Kitchen
Serves 4
INGREDIENTS
1.15 lbs lean ground beef
1 packet of taco seasoning (I like to use El Paso's Hot & Spicy Taco Seasoning (24g)
1 yellow onion, chopped
1 can (398mL) diced tomatoes, drained
1 small can (127mL) chopped green chilies
340g frozen riced cauliflower (you can use non-frozen as well, it just results in a shorter cook time)
3 to 4 tbsp chopped green onion
2 tbsp olive oil
1.5 cups shredded Tex-Mex cheese
Sour cream for garnish, if desired
DIRECTIONS
1. Preheat the oven to 375F.
2. Heat 1 tbsp of oil in a large oven-safe skillet over medium heat.
3. Add the onion and cook until translucent and softened.
4. Add the cauliflower rice and cook until thawed and warmed through.
5. Place the cooked onion and cauliflower rice into a separate bowl, add the green onion and stir. Set aside.
6. Add the other 1 tbsp of oil to the same skillet over medium heat and add the ground beef, breaking it apart into small pieces with your spoon/spatula.
7. Add the taco seasoning and stir to combine, cooking until the beef is browned and cooked through.
8. Once the beef is cooked through, add the tomatoes, chilies, and cauliflower rice mixture, stirring to combine.
9. Cook for approximately 5 minutes, then top with cheese and bake for 30 minutes.
10. Serve with sour cream if desired.