Description
A delicious Cheesy Mexican Low-Carb Taco Bake featuring layers of ground beef, riced cauliflower, and two types of cheese, perfect for a hearty meal.
Ingredients
Scale
- 1 lb ground beef
- 1 cup riced cauliflower
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 low-carb flour tortillas
- 1 packet taco seasoning
- 1/2 cup diced tomatoes (drained)
- 1/4 cup chopped green onions
- 1/4 cup sour cream (optional for serving)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef, seasoning with salt, pepper, and taco seasoning.
- Add riced cauliflower to the skillet and cook for an additional 3-5 minutes until tender.
- In a greased 9×9 inch baking dish, layer two low-carb tortillas at the bottom.
- Spread half of the beef and cauliflower mixture over the tortillas.
- Sprinkle with half of the cheddar and Monterey Jack cheese.
- Repeat the layering with the remaining tortillas, beef mixture, and cheeses.
- Top with diced tomatoes and green onions.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Allow to cool slightly before serving, optionally with a dollop of sour cream.
Notes
- For a twist, consider using shredded chicken instead of ground beef.
- Add jalapeños for a bit of heat.
- Serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices for a complete meal.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of a baking dish
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg