Low Carb Taco Casserole Recipe

Want to eat something delicious and without any extra carbs? Well, look no
further. Today I bring to you an incredibly easy Keto Taco Casserole recipe.
With only 15-minute meal prep and a 10-minute cook time. This is the perfect
supper for anyone who wants to eat a satisfying meal that is quick, super-easy
and extremely hearty.
Tried upgrading your Taco Tuesday with our recipe?!?! Let us know how it went
in the comments below!!

Healthy Taco Casserole – Keto and Low Carb

If you’re on a low-carb or keto diet and have been skipping Taco Tuesday weekly
due to the dread of opposing your diet, you might fear the worst — no more
tacos!
This Keto Taco Casserole will give you the great taste of eating fresh tacos
without any high amount of carbs that come along with tacos.
Now, the key to achieving the mouth-watering taste of tacos without breaking your
low-carb diet is not eating “regular” taco shells or tortillas.…and making use of
the right taco seasoning.
And that’s why our taco casserole is an ideal selection for anyone observing a
keto diet – no tortillas/shells are required to make it!
The upside of making a casserole is that you can eat it in several ways. However, a
robust casserole like ours tastes splendid right off your plate with only a fork. This
taco casserole can be eaten as it is, in tortillas, atop a salad, alongside rice or
with tortilla chips. Up-to you!! So easy and so many choices!
Read on to learn just how to make keto taco casserole!
Ingredients You Need For Taco Casserole (screenshot this for grocery
list)
 10 ounces Frozen Cauliflower Rice
 2-3 Tablespoons Oil (macadamia nut/avocado oil)
 4 Tablespoons Taco Seasoning (keto taco seasoning)
 1 Tablespoon Tomato Paste
 1/2 Cup Water
 3 Cups Shredded Colby/Jack Cheese (Colby Jack Cheese)
 1 cup Sour Cream
 2 Lbs Ground Beef
 1 Small Red Bell Pepper - seeded, chopped
 1 Small White Onion - chopped
Toppings:
 Chopped Lettuce
 Chopped Tomato
 Sliced Black Olives
 Avocado/Guac
 Cilantro
 Sliced Jalapeno
 Salsa – Hot Sauce

We’re guessing you have most – if not all of these ingredients – at home already.
Especially if you’ve been on a low carb diet like keto for a while.
 How Do You Make Taco Casserole
First preheat the oven to 350ºF, be careful and keep the children out of the kitchen!
Then pan fry the cauliflower rice in oil over medium-high heat.
Do this until browned. Take it off the heat and transfer to a greased casserole
dish (of your choice). Spread it in an even layer in the dish.
Next fry and brown ground beef with red peppers and onions over medium to
high heat. Drain the excess fat and then add taco seasoning, see below to know
about our preferred taco seasoning. Add tomato paste and water. Stir and cook
on medium-low heat until all liquid absorbs.
Transfer the meat mixture in the casserole dish in an even layer on top of the
cauliflower rice. Top this with shredded cheese from our selection or your choice
and bake for 10 to 15 minutes. Finally spread sour cream on top and garnish with
a topping of shredded cheese. ENJOY!!!
 Oils To Use
Ok, so we know you may not have the oils listed above in your pantry. Feel free
to use olive oil or regular oil in place of the macadamia nut/avocado oil if you
don’t have any on hand.
The reason we prefer to use these is that they have a higher smoke point than
olive oil does, and they’re better for pan-frying. Also, we love the flavours both
of them add to our savoury dishes.
This is a personal preference though, so you do you!

Taco Seasoning
As mentioned earlier, picking an appropriate keto taco seasoning will be vital to
keep the carbs as low as possible in your casserole. We like to use this one since
there is no sugar added to it. That said, most to all taco seasonings available in
the store have sugar added to them.
 Cheese Expert-Tip
Shredded Colby Jack cheese is one of the main ingredients in this taco casserole
recipe. Here is a disclaimer, shred the cheese yourself. Do it in your kitchen,
make your kids do it under your supervision.
Most pre-shredded cheeses available in stores have excess potato starch added to
them to keep them “garden-fresh”. However, this adds hidden carbs to the cheese
and your meal as well. So, if you want to make the taco casserole as low carb as
achievable, shred the cheese yourself.
 What Is The Best Way To Store Taco Casserole
Transfer in a plastic container, cover and refrigerate. If you plan to have lots of
leftovers do not add the sour cream and lettuce to the casserole. This will make
reheating more tempting, the sour cream and lettuce should be added as garnish
before serving.
Casseroles can stay good for up to six months if stored correctly in the freezer,
making a delicious casserole just a reheat away.

Can This Be Made Ahead

Yes!! This can be a pre-made recipe. Prepare the casserole without any of the
toppings then cover and refrigerate. Before serving time reheat and add toppings to
make a fresh server.