Low Carb Taco Casserole

Do you need an easy and family friendly dish? This casserole has hidden veggies and is one that can be made ahead of time. I made this when I did another prep day of 5 THM friendly dinners in an hour. All of the ones I made this time were S meals, or low carb. If you are feeding less people you can halve the recipe or take your meat and veggie mix and freeze half for a later meal. This definitely is a meal you could take to a gathering and no one would know that it is full of veggies. If you have kids and want to give the some carby sides, refried beans, tortilla chips with salsa or Spanish rice. Give it a try and let me know what you think.


2 lb Ground Beef
1 Package Mushrooms, diced small
1 12 oz Package of Frozen Cauli Rice
1 Diced Medium Onion
1 1/2 Bell Peppers, diced I used yellow and red
2 Packages of Taco Seasoning, or DIY equivalent
1 T Tomato Paste
1 to 1/2 Cups of Sour cream
2 Cups of Shredded Cheese
Favorite toppings:
Sliced black olives
Diced tomatoes
Chopped lettuce
Chopped green onions
Chopped cilantro

1. Preheat oven to 350 degrees.
2. Brown ground beef.
3. Add mushrooms, cauli rice, diced bell peppers and taco seasoning. Stir until combined and cook until completely cooked through. Stir occasionally. Add tomato paste and water. Stir and allow water to cook down. Taste and adjust as needed.
4. Add the beef mixture to a 9×13 dish. Top with shredded cheese. Bake in oven for 15 minutes. If you are cooking this cold from the fridge, you will need to bake it longer. Remove from the oven and carefully spread sour cream on top.
5. Sprinkle with whatever toppings you desire. Serve warm.

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