Keto Tex-Mex Ground Beef Casserole
Description
Keto and tacos do go together, try this Tex-Mex ground beef casserole recipe with cauliflower rice that has all the flavors of tacos without the carbs.
Ingredients
•
cooking spray
•
1 1/2 pounds ground beef
•
2 1/2 teaspoons chili powder, divided
•
2 teaspoons onion powder, divided
•
2 teaspoons garlic powder, divided
•
1 teaspoon ground cumin
•
1 teaspoon ground coriander
•
salt and ground black pepper to taste
•
2 eggs
•
2 tablespoons heavy cream
•
1 tablespoon extra virgin olive oil
•
1/2 cup chopped onion
•
3 tablespoons tomato paste
•
1 pound frozen riced cauliflower, thawed and drained
•
1 1/2 cups grated Cheddar cheese, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
2
Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
3
Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
4
Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
5
Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.