Jump to Recipe Print Recipe

Print Pin

Taco Casserole

You get all the flavors of an awesome Taco or Mexican Dish, but all in the easy prep of a Casserole. This was a perfect comfort food type dish, but also packed with veggies with the Black Beans, Corn, Tomatoes and Cauliflower Rice!
Course Main Course
Cuisine Mexican
Keyword casserole, cauliflower rice, dinner, low carb, mexican, taco
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 300kcal

Ingredients

  • 1 Tbs Olive Oil
  • 1 lb Ground Meat Turkey, Grass-Fed Beef
  • 1 cup Green Onions chopped & divided
  • 2 cups Cauliflower Rice
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 cup Tomato Sauce
  • Salt & Pepper to taste
  • 1 15- oz can Black Beans drained & rinsed
  • 1/2 15- oz can Corn drained & rinsed
  • 1 cup Shredded Colby Jack Cheese
  • 1 cup Cherry Tomatoes chopped
  • 2 Tbs Fresh Cilantro chopped
  • 1 tsp Lime Juice

Instructions

  • Preheat oven to 425°F.
  • Heat a large nonstick skillet over medium-high heat. Add oil to the pan to cover bottom. Then add ground meat and 1/2 cup green onions; cook until meat is mostly done, stirring to crumble, for about 4 minutes. Stir in cauliflower rice, cumin, chili powder, garlic and smoked paprika; cook until cauliflower is tender, 3–4 minutes. Stir in tomato sauce, pepper and salt, cooking until thickened, 1–2 minutes.
  • Spoon mixture into a casserole dish coated with cooking spray. Top evenly with black beans and corn. Sprinkle cheese over the casserole. Bake until cheese melts and casserole is bubbly around the edges, about 15 minutes.
  • Finally, combine the remaining 1/2 cup green onions, tomatoes, cilantro and lime juice. Spoon the tomato mixture over casserole or place on side just before serving.
  • Enjoy!

Notes

Serving Size = 1 1/4 cups