Keto Mexican Casserole
Arthur Andrew Medical
Keto Mexican Casserole is a quick, easy dish for when you want to stick to your keto diet, but still have a delicious meal. With a prep time of 10 minutes, and a cook time of 20 minutes, this casserole is perfect for when you need to whip up dinner quick. For a vegetarian option replace lean ground beef for Beyond Beef Plant Based Ground Beef.
- Vegetarian Optional
- Keto Friendly
12oz cauliflower rice
1.5lb lean ground beef
15oz can of tomato sauce (no sugar is added)
1/2 C sour cream (full fat)
1 1/4 C cottage cheese (full fat)
2 C shredded cheddar cheese
1/2 C sliced green onions
Taco Seasoning (Sugar Free)
Cilantro or Green onion (Garnish)
Preheat oven to 350.
To create cauliflower rice grate or pulse florets in a food processor, and microwave or steam pieces until slightly firm.
Drain excess water and set cauliflower rice aside
Cook ground beef over medium high heat until browned, 7-10 minutes. Drain and stir in the tomato sauce, and taco seasoning.
In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the sliced green onions.
Pour the sour cream mixture into the cauliflower rice (that's in the casserole dish) and mix well.
Pour half of the beef mixture over the cauliflower rice mixture. Spread with the back of a spoon to even. Top with 1 C of the cheddar cheese.
Repeat with the remaining beef mixture and cheese, ending with the cheese.
Bake at 350 for 20 minutes.
Top with chopped green onion or cilantro. Serve with Lupini beans or low carb tortilla chips.