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Savory Keto Loaded Mexican Cauliflower Rice Casserole

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A comforting, low-carb Mexican-inspired casserole featuring cauliflower rice, ground meat, and a blend of cheeses, perfect for keto and low-carb dinners.

Ingredients

Scale
  • 4 cups riced cauliflower (fresh or frozen, about 400 grams)
  • 1 pound ground beef or turkey (450 grams)
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced (red or green)
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 small can (4 ounces) diced green chilies
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil or avocado oil
  • Optional toppings: sliced jalapeños, sliced black olives, diced avocado, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with oil or non-stick spray.
  2. If using frozen cauliflower rice, thaw and squeeze out excess water using a clean kitchen towel or cheesecloth. If fresh, pulse florets in a food processor until rice-sized.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped onion and diced bell pepper, sautéing for about 4-5 minutes until softened and fragrant.
  4. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
  5. Add the ground meat to the skillet and break it up with a wooden spoon. Cook until no longer pink, about 6-7 minutes. Drain excess fat if necessary.
  6. Stir in the chili powder, cumin, smoked paprika, cayenne, diced green chilies, salt, and pepper. Cook for 2 minutes to toast the spices and meld flavors.
  7. Add the cauliflower rice to the skillet, stirring well to combine with the meat and veggies. Cook for 4-5 minutes, letting the cauliflower soften slightly but not get mushy.
  8. Remove from heat and stir in the cream cheese until melted and well incorporated.
  9. Transfer half of the mixture into the prepared casserole dish, then sprinkle half of the shredded cheddar and mozzarella cheeses evenly on top.
  10. Layer the remaining mixture over the cheese, then top with the rest of the cheese blend.
  11. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
  12. Remove from oven and let rest for 5 minutes before sprinkling with fresh cilantro and any optional toppings.
  13. Serve warm with your favorite low-carb sides or a simple green salad.

Notes

If using frozen cauliflower rice, be sure to squeeze out as much moisture as possible to avoid sogginess. Use a good quality sharp cheddar for best melting and flavor. Tent casserole with foil if cheese browns too quickly. Can be adapted for dairy-free diets by substituting cream cheese and shredded cheese with coconut-based alternatives.

Nutrition

Keywords: keto, low carb, Mexican casserole, cauliflower rice, ground beef, cheesy casserole, keto dinner, low carb dinner

Find it online: https://prismtaste.com/savory-keto-loaded-mexican-cauliflower-rice-casserole-recipe-easy-perfect-low-carb-dinner/