Keto Taco Bake Recipe is layered with cauliflower rice, seasoned beef, melted cheese, sour cream, and all of your favorite taco toppings. An easy, low-carb layered bake that is loaded with flavor and ready in 30 minutes!
We just got back from Louisiana to celebrate my husband’s grandmother’s 89th birthday. Whenever I go to Louisiana I always overindulge. Eating all the cookies, cakes, homemade pies, and more. My body can feel it, so when I get home I like to make healthy meals to reset. Insert Keto taco casserole.
The recipe was adapted from Wonky Wonderful (Low Carb Taco Casserole Recipe) To be honest, I don’t always love cauliflower rice. But it tastes really good in this low-carb taco casserole. The seasoned meat and toppings help to flavor the rice so you can barely tell you’re eating it! I love that it makes a big portion perfect for meal prep, potlucks, and leftovers. You start with a layer of cauliflower rice, then seasoned meat, followed by melted cheese, sour cream, salsa, lettuce, tomato, olives, jalapenos, cilantro, and avocados. Or customize it using your favorite toppings.
Ingredients
How to Make Easy Keto Taco Bake
- Heat skillet on medium-high. Once hot, add oil then cauliflower rice. Cook rice until slightly browned. Evenly spread cauliflower rice into the bottom of the baking dish.
- Brown the beef on medium-high heat. Stir and break apart the meat until fully cooked. Drain excess grease if necessary. Stir in taco seasoning and salsa. Transfer to the baking dish evenly layering the meat on top of the cauliflower rice.
- Sprinkle the top with shredded cheese. Broil in the oven for 1-2 minutes or until the cheese is melted (watching the entire time to prevent burning). Spread sour cream then salsa over the top. Top with preferred toppings. Serve.
Topping Suggestions
- Lettuce
- Tomato
- Black olives
- Avocado/Guac
- Jalapeno
- Peppers
- Onion/pico de gallo
- Cilantro
- Salsa/taco sauce
Tips/Suggestions
- Replace ground beef with ground chicken, turkey, Barbacoa Beef or Mexican Shredded Chicken.
- Not a fan of cauliflower rice? Use regular or Mexican rice.
Keto Taco Seasoning
For this recipe, I used my Homemade Taco Seasoning. Feel free to use store-bought taco seasoning, however, make sure it’s Keto-friendly if necessary.
Do you have to use Frozen Cauliflower in this Keto Taco Bake Recipe?
You don’t have to use frozen cauliflower rice. You can buy it in a different form or make your own by pulsing cauliflower in a food processor until you get a rice consistency.
How to Store Keto Taco Bake with Cauliflower Rice
Store in an airtight container in the refrigerator for up to 4 days. It does last longer without all the toppings on it. If you know you will have leftovers, you can wait to put the toppings on until you are ready to serve.
Can Taco Casserole be Frozen?
The bake may be made ahead and frozen. However, only make the cauliflower rice, beef, and cheese layer then freeze. Once thawed and reheated, top with sour cream, salsa, and all the toppings.
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More Keto/Low Carb Recipes
Keto Taco Bake Recipe
Equipment
- large skillet or pan
- 13 by 9 baking dish ( I used a 10.5 by 10.5)
Ingredients
- 20 ounces frozen cauliflower rice 2 bags
- 1 tbsp oil I used avocado oil
- 2 pounds ground beef ground chicken or turkey may be used
- 3 tbsp taco seasoning (homemade or store-bought) See "Notes" below for Homemade Taco Seasoning recipe
- 3-4 tbsp salsa
Toppings
- 2 cups shredded Mexican cheese
- 1 cup sour cream
- ¾-1 cup salsa
- shredded lettuce, diced tomato, sliced black olives, avocado, diced jalapeno, cilantro, salsa/ hot sauce
Instructions
- Heat skillet on medium-high. Once hot, add oil then cauliflower rice. Cook rice until slightly browned. Evenly spread cauliflower rice into the bottom of the baking dish.
- Brown the beef on medium-high heat. Stir and break apart the meat until fully cooked. Drain excess grease if necessary. Stir in taco seasoning and salsa.Transfer to the baking dish evenly layering the meat on top of the cauliflower rice.
- Sprinkle the top with shredded cheese. Broil in the oven for 1-2 minutes or until the cheese is melted (watching the entire time to prevent burning). Spread sour cream then salsa over the top. Top with preferred toppings. Serve.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
- You do not have to thaw the cauliflower rice before heating.
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