Keto Mexican Beef and Cauliflower Casserole Recipe

Jump to Recipe Print Recipe

Cozy Keto Mexican Beef and Cauliflower Casserole Recipe, Made Simple

There’s a comforting magic in a hearty casserole, especially when it fits your keto lifestyle without skimping on flavor. I love how this Keto Mexican Beef and Cauliflower Casserole Recipe brings together rich, savory beef with buttery, tender cauliflower in a way that feels both indulgent and nourishing.

You’ll find the layers of spice, creaminess, and melty cheddar come together with such harmony—like a warm weekend hug from the kitchen. It’s one of those dishes that fills your home with toasty, fragrant goodness and invites everyone to gather around the table, no fuss required.

Whether it’s your first time making a keto casserole or you’re looking to add a new favorite to the rotation, this recipe is approachable and reliably delicious.

Ingredient Lowdown

• Ground beef (1 pound): Your protein powerhouse; opt for 80/20 for juiciness, leaner if preferred.
• Cauliflower (1 head): The keto-friendly base; steaming keeps it tender yet firm, avoiding sogginess.
• Diced tomatoes (1 cup): Adds moisture and a fresh tang; canned works great, just check for no added sugar.
• Shredded cheddar cheese (1 cup): For that irresistible golden crust and creamy melt.
• Sour cream (½ cup): Brings in a silky richness that balances the spices beautifully.
• Taco seasoning (1 tablespoon): The heart of the flavor profile; homemade or store-bought both work—just watch the salt.
• Onion (1 small, diced): Adds a soft sweetness when cooked down.
• Bell peppers (1 cup, diced): I like a mix of colors for vibrancy and subtle crunch.
• Olive oil: For cooking vegetables and beef, keeps everything smooth and richly coated.
• Salt and pepper: Simple seasoning to tie it all together.

Set Up for Success

Prep is where this recipe truly shines—dice veggies evenly so they soften uniformly, and cut cauliflower florets about bite-size for even cooking. Preheat your oven to 375°F (190°C) and grease your baking dish well to prevent sticking and help with easy casserole serving later. Having everything ready before you start will make the cooking process flow effortlessly—you’ll thank yourself later!

Step-by-Step: Keto Mexican Beef and Cauliflower Casserole Recipe

1. Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly, delivering a bubbly, golden-cheese finish you’ll love.
2. Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers—cook until soft and fragrant, about 5 minutes. You’ll notice the kitchen filling with a subtle sweetness that signals it’s time for the beef.
3. Add ground beef to the skillet. Brown it thoroughly, breaking it into crumbles. Once no pink remains and the meat is toasty and richly browned, stir in taco seasoning, diced tomatoes, salt, and pepper. Simmer for 5 more minutes to blend the spices deeply.
4. Steam or boil the cauliflower florets until fork-tender but still holding shape—about 5-7 minutes. Drain well to avoid excess moisture, then layer them in a greased 9×13-inch baking dish, creating a sturdy, flavorful foundation.
5. Spread the cooked beef mixture evenly over the cauliflower. Then, dollop sour cream on top and gently spread to cover. This creamy layer keeps the casserole moist and adds a mild tang that plays beautifully with the spices.
6. Sprinkle shredded cheddar cheese generously on top, creating a golden, bubbling crust once baked.
7. Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and slightly crisp at the edges. Let it rest for 5 minutes before serving—this helps settle the layers and makes serving cleaner.

Flavor Twists for Keto Mexican Beef and Cauliflower Casserole Recipe

• Add diced jalapeños or a sprinkle of cayenne to the beef for an extra kick of heat.
• Swap cheddar for a smoky pepper jack cheese to deepen the flavor profile.
• Mix in some chopped spinach or kale with the cauliflower for added greens and texture.
• Use fire-roasted tomatoes instead of plain diced to add richness and a subtle smoky backdrop.
• Top with sliced black olives and a dollop of guacamole for a fresh, creamy finish.
• Try swapping sour cream for Greek yogurt for a lighter, protein-packed alternative.

Storage & Make-Ahead Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in a microwave or oven to preserve the cheesy top and juicy layers.
• Freeze: Assemble the casserole but don’t bake; wrap tightly and freeze for up to 2 months. Thaw overnight before baking as directed.
• Make ahead: Cook the beef mixture and cauliflower separately, then refrigerate. Assemble just before baking to save time while maintaining fresh texture.
• Reheat tips: Cover with foil to prevent over-browning or drying out. Remove foil in the last 5 minutes if you want the cheese bubbly again.

Keto Mexican Beef and Cauliflower Casserole Recipe FAQs

• Can I substitute ground turkey or chicken? Absolutely! Lean ground poultry works well if you prefer a lighter version, just adjust seasoning as it’s milder than beef.
• Is it necessary to use sour cream? Not strictly, but it adds great creaminess and tang. Greek yogurt is a nice swap if you want a protein boost.
• Can I add other vegetables? Yes—zucchini, mushrooms, or spinach can be great additions, just be mindful of extra moisture they might add.
• What’s the best way to avoid the casserole getting watery? Drain cooked cauliflower thoroughly and avoid adding extra liquid. Using canned tomatoes with no added juices helps too.
• How spicy is the taco seasoning? It varies, so feel free to adjust to your heat preference, especially if making for kids or spice-sensitive eaters.

Print