This keto crowd-pleaser has everything everyone wants from a south-of-the-border main course; spice, crunch and enough flavor to turn dinner into a fiesta! Better still, it can go into the freezer for three to four months, a perfect meal-prepping option.
If you want to tone down the spiciness, eliminate green chilies and just use a can of diced tomatoes.
For the sauce:
- 1 tbs Avocado oil
- 4 cups Cauliflower rice
- 1/2 tsp Sea salt
- 1 10-oz can Diced tomatoes with green chilies, drained very well
- 1 tbs Avocado oil
- 2 large Bell peppers, diced
- 1/2 large Onion, diced
- 1 cup Sour cream
- Sea salt, to taste
- Black pepper, to taste
- 2 lb Ground beef
- 3/4 cup Water
- 1/4 cup Taco seasoning
- 2 cups Mexican cheese blend (shredded). Optional toppings: diced tomatoes, sliced jalapenos, sliced avocados, chopped fresh cilantro
- In a skillet, stir-fry cauliflower rice over medium-high heat with 1 tablespoon avocado oil and 1/2 teaspoon sea salt, until it reaches rice-like texture. Stir in the drained diced tomatoes with green chiles, then transfer to the bottom of a 9×13 glass casserole dish. Set aside.
- Heat another tablespoon of oil over medium heat, then add bell peppers and onions. Sauté for 10-15 minutes until soft and starting to brown. Season with salt and pepper.
- 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°F. Add the ground beef to the skillet 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 about 10-15 minutes, until the casserole is hot and cheese is melted.
Serves 4 | Prep Time 25-35 min