Ingredients:
- 1 lb ground beef (or ground turkey/chicken)
- 1 tablespoon olive oil (or avocado oil)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade keto-friendly seasoning)
- 1 can diced tomatoes (low-sodium), drained
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup shredded Monterey Jack cheese
- 1 cup cauliflower rice (optional, for added texture)
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Cook the Ground Meat:
- In a large skillet, heat the olive oil over medium heat.
- Add the ground beef, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
- Add the diced onion, bell pepper, and garlic to the pan. Cook until the vegetables are softened, around 4 minutes.
- Seasoning:
- Stir in the taco seasoning (store-bought or homemade) along with the drained diced tomatoes. Cook for another 2-3 minutes.
- If using cauliflower rice, add it to the pan and cook for an additional 3-5 minutes to allow it to soften.
- Create the Casserole Base:
- In a medium mixing bowl, whisk together the heavy cream, sour cream, and half of the shredded cheeses (reserve the rest for topping).
- Stir the cream mixture into the meat and veggie mixture, making sure everything is well combined.
- Assemble the Casserole:
- Transfer the mixture into a greased 9×13-inch baking dish or casserole dish.
- Sprinkle the remaining shredded cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish:
- Remove from the oven and let it cool slightly.
- Garnish with fresh cilantro before serving.
Tips:
- You can add sliced jalapeños if you like some heat!
- For extra veggies, feel free to toss in spinach, zucchini, or even avocado after baking.
Enjoy this hearty, cheesy Mexican casserole!
