Name: KETO Taco Bake
Prep time: 20 min
Cook time: 25 min
Yield: 12 servings
Ingredients: 2 tablespoons butter; 12 oz riced cauliflower (i used frozen, but fresh is fine); 1 teaspoon salt; 1 teaspoon pepper; 8 ounces cream cheese; 1 pound ground beef; 4 oz chopped green chilies; 1 package taco seasoning; 2 cups shredded cheese; Sour Cream; Chopped Tomatoes; Pico de Gallo; Chopped Cilantro

If you have hung out on here very much you know I am a fan of casseroles. Especially ones that are loaded with tons of flavor and cheese… lots of cheese. This KETO Taco Bake is all that and MORE!

Cauliflower Surprise!

To add a little something extra to this pretty traditional taco casserole I started with a cream cheese cauliflower rice layer. I love the creaminess and richness it adds to each bite while keeping it all super KETO friendly.

Don’t worry though… the cauliflower layer will not add a ton of work. You can cook it up super fast in a skillet and then stir in the cream cheese making it super creamy! It is the perfect base for the taco meat.

PS… If you love this cauliflower base check out this Creamy Cauliflower Rice recipe

Layer it UP!

On top of the cheesy cauliflower layer comes the meat. For this casserole I used green chiles in with the beef to add in a ton of flavor with the taco seasoning without a ton of carbs. If you wanted to add in some Rotel tomatoes, diced jalapeños or salsa that would all work. Whatever you love feel free to add it in, just add in the carbs (if you’re counting carbs).

On top of the beef comes the cheese… LOTS of cheese. This is one of my most favorite parts of KETO… cheese!!

Top it Off!

To finish it off I topped it with sour cream, some diced tomatoes and chopped fresh cilantro. You could use pico, diced jalapeños, roasted green chiles or whatever you prefer.

The sky is the limit! Get creative, have fun with it!

For another great KETO Mexican inspired dinner check out this Enchilada Soup