Ingredients
For the Casserole:
- 1 tbsp olive oil
- 6 cups cauliflower rice
- 2 cloves garlic, minced
- ½ onion, peeled and finely chopped
- 1 1/2 lb ground beef (85/15 recommended)
- ¼ cup water
- 14 oz canned diced tomatoes
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ avocado, cut into small cubes
- 1 tbsp chopped cilantro leaves
- 2 limes, sliced into wedges
Homemade Taco Seasoning:
- 1 tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp ground cumin
- 1 tsp table salt
- 1 tsp ground black pepper
Instructions
- Make the Taco Seasoning: Combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, and black pepper in a small bowl. Whisk well to evenly mix, then set aside.
- Cook Cauliflower Rice: Heat olive oil in a large pan or skillet over medium-high heat. Add the cauliflower rice and cook, stirring occasionally, until tender. Drain any released water thoroughly and transfer the cooked cauliflower rice to a bowl to set aside.
- Cook Ground Beef Mixture: In the same pan, add the minced garlic, chopped onion, and ground beef. Cook over medium-high heat, breaking up the meat with a spoon until browned. Drain excess fat from the pan.
- Season and Simmer: Sprinkle the prepared taco seasoning over the browned beef. Stir in black beans, ¼ cup water, and diced tomatoes along with their liquid. Cook over medium heat, stirring occasionally, until the mixture is well combined and the sauce thickens slightly.
- Combine with Cauliflower Rice: Add the cooked cauliflower rice back into the pan with the beef mixture. Stir well and cook for a few more minutes on medium heat. Drain any excess liquid from the pan before transferring to a baking dish.
- Assemble and Bake: Spoon the taco cauliflower rice mixture into a 9 x 12 inch casserole pan. Evenly sprinkle shredded cheddar cheese on top. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven. Garnish with chopped cilantro and avocado cubes. Serve with lime wedges on the side for squeezing fresh juice over the top.
Notes
- Cauliflower rice releases a lot of water during cooking, so be sure to drain it thoroughly each time it’s cooked to avoid a soggy casserole.
- Additional liquid will be released during baking, so expect some pooling at the bottom; this is normal and doesn’t affect the flavor.
- For a quicker preparation and less moisture, you can skip baking and instead sprinkle cheese over the mixture in the pan, cover with a lid, and cook on the stove until the cheese melts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
