Dinner

Low Carb Taco Casserole Recipe

Bymia larkspur February 26, 2026February 26, 2026

Introduction

This Low Carb Taco Casserole is a flavorful and satisfying dish that brings all the best taco ingredients together in one easy bake. Perfect for a weeknight dinner, it’s packed with seasoned ground beef, cauliflower rice, and melty cheese. Customize with your favorite toppings for a fresh finish.

Ingredients

10 ounces frozen cauliflower rice
2-3 tablespoons oil
2 lbs ground beef
1 small red bell pepper, seeded and chopped
1 small white onion, chopped
4 tablespoons taco seasoning
1 tablespoon tomato paste
1/2 cup water
3 cups shredded Colby/Jack cheese
1 cup sour cream
Toppings: chopped lettuce, chopped tomato, sliced black olives, avocado or guacamole, cilantro, sliced jalapeno, salsa or hot sauce

Instructions

Step 1: Preheat your oven to 350ºF (175ºC).
Step 2: Heat oil in a pan over medium-high heat and pan-fry the frozen cauliflower rice until browned. Transfer it to a greased 2-quart casserole dish and spread evenly.
Step 3: In the same pan, brown the ground beef along with the chopped red bell pepper and onion over medium-high heat. Drain any excess fat if needed.
Step 4: Add the taco seasoning, tomato paste, and water to the browned beef mixture. Stir well and cook until the liquid has mostly absorbed. Then, spread this beef mixture evenly over the cauliflower rice in the casserole dish.
Step 5: Sprinkle the shredded Colby/Jack cheese evenly on top. Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly.
Step 6: Remove from the oven and evenly spread sour cream over the top. Add extra shredded cheese and your preferred toppings like lettuce, tomato, olives, avocado, cilantro, jalapeno, and salsa for added freshness and flavor.

Tips & Variations

For extra spice, add chopped jalapenos or a dash of hot sauce directly to the beef mixture while cooking.
Swap the ground beef for ground turkey or chicken for a lighter option.
Use a blend of cheeses or add pepper jack for a bit more kick.
Make it vegetarian by substituting cooked lentils or black beans for the ground beef.
Serve with a side of sour cream and avocado to balance the heat and add creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole loosely with foil and warm in a 350ºF oven until heated through, about 15-20 minutes. You can also microwave individual portions until hot.

How to Serve

A plate with a stack of food layers sits on a white marbled surface, with a background that is blurred. The bottom layer is light brown cooked rice, followed by a layer of cooked ground beef mixed with small pieces of tomato. Above this is a layer of melted yellow and white shredded cheese mixed with sour cream sauce that looks creamy. On top are black olive slices and small green lettuce pieces toward the side. Some fresh cilantro leaves rest next to the food on the white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of frozen cauliflower rice?

Yes, you can grate fresh cauliflower to make your own cauliflower rice. Just make sure to cook it thoroughly before layering it into the casserole to avoid excess moisture.

Is this casserole suitable for meal prep?

Absolutely! This taco casserole reheats well and makes for a convenient, low-carb meal option throughout the week. Prepare it ahead and enjoy quick, flavorful dinners.