Keto Beef and Cauliflower Rice Casserole

Indulge in a comforting, hearty Keto Beef and Cauliflower Rice Casserole that's perfect for any low-carb lifestyle. Packed with savory ground beef, aromatic spices, and riced cauliflower, this dish is a guilt-free delight that doesn't skimp on flavor.

Course Dinner

Cuisine American

Keyword Cauliflower Rice Casserole, Keto Beef Casserole, Keto Dinner Recipe, Low Carb Beef Casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 505kcal

Equipment

Large skillet
Spatula
9x13 inch baking dish
Measuring cups and spoons
Cutting board
Knife

Ingredients

1 ½ pounds Ground beef 680 grams
4 cups Cauliflower rice about 1 medium head or 500 grams
2 tablespoons Olive oil 30 ml
1 cup Cheddar cheese, shredded 113 grams
4 ounces Cream cheese 113 grams
½ cup Heavy cream 120 ml
½ cup Onion, chopped 80 grams
2 cloves Garlic, minced 6 grams
1 teaspoon Smoked paprika 2 grams
½ teaspoon Ground cumin 1 gram
1 teaspoon Chili powder 2 grams
1 teaspoon Salt 6 grams
½ teaspoon Black pepper 1 gram
2 tablespoons Fresh parsley, chopped for garnish, 7.6 grams

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook the beef until browned, breaking it apart with a spatula, approximately 6-8 minutes.
Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes to blend the flavors.
Lower the heat to medium. Mix in the cauliflower rice and cook for 5 minutes, stirring occasionally, until the cauliflower is tender.
Reduce the heat to low. Add the cream cheese and heavy cream, stirring until the cream cheese is melted and the mixture is well combined.
Transfer the beef and cauliflower mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let it sit for 5 minutes, allowing the casserole to set.
Garnish with fresh parsley before serving.

Notes

Feel free to customize the spice level to your preference by adjusting the amount of chili powder.

For a dairy-free version, substitute the cheeses with non-dairy alternatives and use coconut cream in place of heavy cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Ensure the cauliflower rice is not overcooked before baking to avoid a mushy texture.

Nutrition