Why You’ll Love This Recipe
It’s a one-dish wonder that blends zesty spices with comforting textures perfect for keto dieters craving Tex-Mex flair without the carbs. Nutritious and filling, it uses cauliflower instead of rice, and a creamy egg-and-cheese base keeps the casserole delightful and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooking spray
- 1 ½ lb ground beef
- Chili powder (divided), onion powder (divided), garlic powder (divided)
- Ground cumin, ground coriander
- 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 lb riced cauliflower (fresh or thawed/drained)
- 1 ½ cups grated Cheddar cheese (divided)
Directions
- Preheat oven to 350 °F (175 °C) and lightly grease an 11×7-inch baking dish with cooking spray .
- In a skillet over medium-high, heat olive oil and cook ground beef until browned and crumbly (about 5–7 minutes). Season with half of each: chili powder, onion powder, garlic powder, plus cumin, coriander, salt, and pepper. Stir until fragrant (~4–5 minutes), then remove from heat .
- Stir in eggs, heavy cream, chopped onion, tomato paste, and riced cauliflower until evenly combined. Transfer mixture into the prepared baking dish.
- Sprinkle the remaining Cheddar cheese on top.
- Bake for 25–30 minutes, then add the last cheese layer and bake another ~5 minutes until melted and golden . Let it rest ~5 minutes before serving.
Servings and Timing
- Servings: Approximately 6 (based on standard casserole dimensions and similar recipes like this yielding 4 servings).
- Timing:
- Prep & browning: ~15 minutes
- Baking: ~30–35 minutes
- Total Time: ~50 minutes
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat gently in a 350 °F oven or microwave until warmed through, adding a splash of cream or broth if needed to maintain moisture.
FAQs
1. Can I substitute beef with turkey?
Yes ground turkey works well and adapts nicely to the same spices and method.
2. What if I don’t have heavy cream?
You can swap with full-fat coconut cream or extra egg yolk for richness.
3. Can I add other vegetables?
Absolutely bell peppers, zucchini, or diced tomatoes would mix in well for added flavor and texture.
4. Is this keto-friendly?
Yes featuring low-carb cauliflower, eggs, and cheese, it’s well-aligned with keto macros.
5. Can I make it ahead?
Yes, fully assemble in the baking dish, refrigerate, and bake when ready. You may need to add a few extra minutes in the oven.
6. What if I don’t have riced cauliflower?
Pulse fresh cauliflower florets in a food processor to rice them just as effective.
7. Can I freeze this?
Yes cool completely, wrap or place in freezer-safe container, and freeze up to a month. Thaw overnight in the fridge before reheating.
8. How do I make a spicier version?
Increase chili powder, add crushed red pepper, or stir in jalapeños or green chiles before baking.
9. Can I top it differently?
Sure consider sour cream, sliced avocado, cilantro, or even a sprinkle of chopped green onion.
10. How do I boost the flavor?
Add a teaspoon of smoked paprika or a dash of chipotle in adobo for smoky depth.
Conclusion
This Keto Tex-Mex Ground Beef Casserole is a rich, flavorful, and nutritious dish that brings Tex-Mex flair to a low-carb diet. With simple pantry spices, cauliflower rice, and a cheesy egg base, it’s comforting, customizable, and perfect for busy weeknights or meal prep. Let me know if you’d like a different twist or serving ideas!
Print
Keto Tex-Mex Ground Beef Casserole
A low-carb Tex-Mex casserole with seasoned ground beef, cauliflower rice, and plenty of cheese, bound with eggs and cream for a keto-friendly comfort dish.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
Cooking spray
1 1/2 lb ground beef
2 teaspoons chili powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon garlic powder (divided)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and ground black pepper, to taste
2 large eggs
2 tablespoons heavy cream
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
3 tablespoons tomato paste
1 lb riced cauliflower (fresh or thawed/drained)
1 1/2 cups grated Cheddar cheese (divided)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 11×7-inch baking dish with cooking spray.
- In a skillet over medium-high heat, warm olive oil and cook ground beef until browned and crumbly, about 5–7 minutes. Season with half of the chili powder, onion powder, garlic powder, plus cumin, coriander, salt, and pepper. Stir for 4–5 minutes until fragrant, then remove from heat.
- Stir in eggs, heavy cream, chopped onion, tomato paste, and riced cauliflower until well combined. Transfer mixture into the prepared baking dish.
- Sprinkle half of the Cheddar cheese over the top.
- Bake for 25–30 minutes, then add the remaining cheese and bake another 5 minutes until melted and golden.
- Let rest 5 minutes before serving.
Notes
Substitute ground turkey for beef if desired.
Full-fat coconut cream or an extra egg yolk can replace heavy cream.
Add vegetables like bell peppers or zucchini for variety.
Pulse cauliflower florets in a food processor if you don’t have riced cauliflower.
Make spicier by adding jalapeños, green chiles, or extra chili powder.
Freezes well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 145mg
