PREP: 10 minutes
COOK: 35 minutes
TOTAL: 45 minutes
INGREDIENTS
CAULIFLOWER RICE:
- 1 tbsp Avocado oil
- 4 cups Cooked cauliflower rice
- 1/2 tsp Sea salt
- 1 10-oz can Diced tomatoes with green chilies (drained very well)
VEGETABLES:
- 1 tbsp Avocado oil
- 2 large Bell peppers (diced)
- 1/2 large Onion (diced)
- Sea salt (to taste)
- Black pepper (to taste)
- 1 cup Sour cream
TACO MEAT:
- 2 lb Ground beef
- 3/4 cup Water
- 1/4 cup Taco seasoning
CHEESE TOPPING:
- 2 cups Mexican cheese blend (shredded)
OPTIONAL TOPPINGS:
- Tomatoes (diced)
- Jalapenos (sliced)
- Avocados (sliced)
- Fresh cilantro (chopped)
INSTRUCTIONS
- In a skillet, cook cauliflower rice like this, with 1 tablespoon (14.79 ml) avocado oil and 1/2 tsp (2.46 g) sea salt.
- Stir in the drained diced tomatoes with green chiles. Transfer the mixture to the bottom of a 9×13 glass casserole dish. Set aside.
- Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes, until soft and starting to brown. Season with salt and pepper to taste.
- Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
- Preheat the oven to 400 degrees F (204 degrees C).
- Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes, breaking apart with a spatula, until browned.
- Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes, until it thickens and taco meat forms.
- Spread the beef mixture evenly over the casserole dish. Sprinkle with shredded Mexican cheese on top.
- Bake for about 10-15 minutes, until the casserole is hot and cheese is melted.
RECIPE NOTES
Serving size: 1/9 entire casserole, or approximately 1.5-2 cups
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories529
Fat38.9g
Protein37g
Total Carbs9.5g
Net Carbs6.3g
Fiber3.2g
Sugar
