Mexican Ground Beef Casserole


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

Taco meat:

  • 2 lb Ground beef
  • 3/4 cup Water
  • 1/4 cup Taco seasoning

Cheese topping:

  • 2 cups Mexican cheese blend (shredded). Optional toppings: diced tomatoes, sliced jalapenos, sliced avocados, chopped fresh cilantro

  1. 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.
  2. 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.
  3. Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.
  4. 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.
  5. Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes, until it thickens and taco meat forms.
  6. 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