Keto Tex-Mex Ground Beef Casserole
Course: CuisineCuisine: EuropeanPrep Time
10 mins
Cook Time
50
minutesAdditional Time
5
minutesTotal Time
1 hr 5 mins
Servings
6
Yield
1 (11×7-inch) casserole
Ingredients
undefined — cooking spray
1 ½ pounds — ground beef
2 ½ teaspoons — chili powder, divided
2 teaspoons — onion powder, divided
2 teaspoons — garlic powder, divided
1 teaspoon — ground cumin
1 teaspoon — ground coriander
undefined — salt and ground black pepper to taste
2 — eggs
2 tablespoons — heavy cream
1 tablespoon — extra-virgin olive oil
½ cup — chopped onion
3 tablespoons — tomato paste
1 pound — frozen riced cauliflower, thawed and drained
1 ½ cups — grated Cheddar cheese, divided
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 11×7-inch baking dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
- Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
- Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to baking dish on top of beef mixture, smoothing with a spatula to flatten top.
- Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over top; bake until cheese has melted, about 5 minutes. Remove from oven; cool about 5 minutes. Serve warm.
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