Ingredients:
- 1 lb ground beef (preferably grass-fed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cauliflower rice (you can use pre-made or make it yourself)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup sour cream
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Cook the ground beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Season with salt, pepper, paprika, cumin, and chili powder. Cook until browned (about 5-7 minutes). Remove from heat and set aside.
- Sauté the onion and garlic: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Prepare the cauliflower rice: Add the cauliflower rice to the skillet with the onions and garlic. Sauté for 4-5 minutes until tender and slightly golden.
- Combine ingredients: Return the cooked ground beef to the skillet with the cauliflower rice mixture. Stir in the heavy cream, sour cream, and half of the shredded cheddar cheese. Cook for an additional 2-3 minutes until everything is well combined and heated through.
- Assemble the casserole: Transfer the beef and cauliflower mixture into a greased 9×9-inch casserole dish. Top with the remaining shredded cheddar cheese.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, sprinkle with fresh parsley (optional), and let cool for a few minutes before serving.
