Mexican Keto Casserole

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:

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. Assemble the Casserole:
   • Transfer the mixture into a greased 9×13-inch baking dish or casserole dish.
   • Sprinkle the remaining shredded cheese on top.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
7. 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!