The Heritage Bake: Low Carb Taco Casserole
This dish replaces the traditional corn or flour base with a cauliflower rice “crust,” providing a savory, fiber-rich foundation that absorbs the juices of the seasoned beef. The secret to success here is managing the moisture of the vegetables to ensure a bake that is rich and cheesy, rather than watery.
Ingredients
-
10 oz Frozen Cauliflower Rice: The low-carb “binder.”
-
2 lbs Ground Beef: Use 80/20 for a richer flavor or 90/10 for a leaner result.
-
2–3 tbsp Oil: Olive, avocado, or coconut oil.
-
1 Small Red Bell Pepper: Seeded and chopped for sweetness.
-
1 Small White Onion: Chopped.
-
4 tbsp Taco Seasoning: Ensure it is a sugar-free blend if strictly following Low Carb/Keto.
-
1 tbsp Tomato Paste: Adds “umami” and thickens the sauce.
-
½ cup Water: To help emulsify the spices.
-
3 cups Shredded Colby/Jack Cheese: Divided (2 cups for the bake, 1 cup for the topping).
-
1 cup Sour Cream: Provides the creamy, cooling finish.
