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Taco Cauliflower Rice Casserole Recipe

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3.8 from 11 reviews

A flavorful and healthy Taco Cauliflower Rice Casserole that combines seasoned ground beef, black beans, diced tomatoes, and cauliflower rice, all topped with melted cheddar cheese and fresh garnishes for a delicious low-carb twist on a classic taco casserole.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 6 cups cauliflower rice
  • 2 cloves garlic, minced
  • ½ onion, peeled and finely chopped
  • 1 ½ lb ground beef (85/15 lean-to-fat ratio)
  • ¼ cup water
  • 14 oz canned diced tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • ½ avocado, cut into small cubes
  • 1 tbsp chopped cilantro leaves
  • 2 limes, sliced into wedges

Homemade Taco Seasoning

  • 1 tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried oregano
  • ½ tsp paprika
  • 1 ½ tsp ground cumin
  • 1 tsp table salt
  • 1 tsp ground black pepper

Instructions

  1. Make the taco seasoning: In a small bowl, whisk together chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, and pepper until evenly mixed. Set aside.
  2. Cook cauliflower rice: Heat olive oil in a large pan or skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until tender, about 5-7 minutes. Drain excess water and transfer cauliflower rice to a bowl, setting it aside.
  3. Cook aromatics and ground beef: In the same pan, add minced garlic, chopped onion, and ground beef. Cook over medium-high heat, stirring occasionally and breaking up the meat, until beef is browned and cooked through, about 8-10 minutes. Drain any excess fat.
  4. Add seasoning and beans: Sprinkle homemade taco seasoning over the browned beef. Stir in black beans, ¼ cup water, and canned diced tomatoes with their liquid. Mix well and cook on medium heat until sauce thickens slightly, about 5 minutes.
  5. Combine cauliflower rice: Return the cooked cauliflower rice to the pan with the taco meat mixture. Stir well and cook for an additional 3-4 minutes to combine flavors, draining any released liquid as needed.
  6. Assemble casserole: Transfer the mixture into a 9 x 12 inch casserole dish, spreading evenly. Sprinkle shredded cheddar cheese over the top.
  7. Bake the casserole: Preheat oven to 350°F (175°C). Bake the casserole for about 10 minutes or until the cheese is fully melted and bubbly.
  8. Garnish and serve: Remove from oven and garnish with chopped cilantro and diced avocado. Serve with lime wedges on the side for squeezing over each serving.

Notes

  • Cauliflower rice releases a significant amount of water when cooked, so draining it thoroughly every time it’s cooked is important to avoid excess liquid in the casserole.
  • The casserole will have some liquid pooling at the bottom due to the cauliflower’s moisture but still maintains delicious flavor.
  • To avoid baking, you can instead sprinkle cheese over the finished dish on the stovetop and cover with a lid until cheese melts, preventing extra moisture from forming.

Find it online: https://flavorspath.com/taco-cauliflower-rice-casserole-recipe/