Hey guys, Happy Monday! I’ve received a few DMs lately asking if I’d share some individual recipes as well as my Weekly Meal Plans and I’m TOTALLY down for that! Mike likes to try to keep to a keto diet so I’m always experimenting with recipes that work for him, but me and the boys will like as well. Mexican is always a yes in our house, so I made this Keto Taco Casserole and it was a huge hit in Casa Rosado! Even better? Its SUPER easy!
Ingredients:
1 bag frozen (plain) cauliflower rice
extra virgin olive oil
2lbs ground beef (or turkey)
3-4 cloves chopped garlic
1 cup chopped onion
1 cup chopped bell peppers
1 can chopped green chiles
1 pkt taco seasoning
1 tbs tomato paste
2 cups shredded mexican cheese
Toppings:
shredded lettuce
diced tomatoes
diced jalapenos
sliced olives
avocado
sour cream (we use plain greek yogurt instead)
salsa/hot sauce
Instructions:
Preheat oven to 350ºF
Prepare cauliflower rice per package instructions and season with salt and pepper.
When done, spread in greased 13×9 dish.
Saute onion and peppers in EVOO over med-high heat for a few minutes.
Add ground beef (or turkey) and season with salt and pepper.
Saute until browned adding in garlic and green chiles for the last minute or so.
Drain any liquid/grease and stir in tomato paste, taco seasoning and about 1/2 cup of water until combined.
Cook until liquid absorbs and spread over cauliflower rice.
Top evenly with cheese and bake for about 15 minutes or until cheese is melted and bubbly.
Garnish with whatever toppings you’d like!
Recipe adapted from The Ketosis Mama
If you give this one a shot, be sure to tag me in your pics @jillianrosado or comment below and let me know how you liked it!
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