30 Minute Low-Carb Taco Bake

This 30 Minute Low-Carb Taco Bake is one of our favorite keto meals! Taco meat, cauliflower rice, and melty cheese make this the perfect low-carb comfort food.

Keto is the type of diet that requires planning ahead to make sure you have something to eat. Usually I’m on top of that, but sometimes I need a quick weeknight dinner that I can throw together last minute. This taco bake is my go-to backup meal for when I don’t have a plan.

If you want to make this dish come together even faster, you can cook large batches of taco meat then portion and freeze them. Just defrost and mix with steam in bag cauliflower rice and it’s ready to go into the oven. I like to always keep batches of taco meat in my freezer because it can be used in so many different ways.

What is your go-to low-carb dish when you need a last minute keto meal? What’s your favorite way to use taco meat on a low-carb diet?

30 minute Low-Carb Taco Bake

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• Author: Steph Powers
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Ingredients

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• 1.5 lb ground beef
• 2.5 tablespoons of my Low-Carb Taco Seasoning
• 1/2 cup water
• 4 cups (12 oz) cooked cauliflower rice (I use frozen and microwave as directed)
• 2 cups shredded cheddar-jack or Mexican blend cheese
• 1 6oz can black olives, sliced (optional)

For topping: 

• Sour cream
• Guacamole
• Hot sauce

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Instructions

1. Preheat oven to 375 degrees.
2. Brown ground beef and drain.
3. Add 2.5 Tablespoons taco seasoning and 1/2 cup of water to browned beef.
4. Simmer for about 5 minutes, or until the water is absorbed.
5. In a greased 9×9 casserole dish, stir together beef, cauliflower rice, 1 cup cheese, and optional black olives.
6. Top with remaining 1 cup cheese.
7. Bake for 15-20 minutes, or until cheese has fully melted.
8. Serve topped with sour cream, guacamole, hot sauce, etc.

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Nutrition

• Serving Size: 1/4th pan, with olives
• Calories: 437
• Fat: 24g
• Carbohydrates: 7.5g total, 4g net
• Fiber: 3.5g
• Protein: 43g

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