Taco Tater Casserole

Taco Tater Casserole is a fun and flavorful dish, but to make it keto-friendly, we’ll swap the regular potatoes for a low-carb alternative like cauliflower or radishes. Here’s a recipe for a Keto Taco Casserole that delivers the same delicious flavors without the carbs!

Ingredients:

• For the base:

  • 1 medium cauliflower (or 4 cups cauliflower florets, steamed and chopped)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

• For the taco filling:

  • 1 lb ground beef (or ground turkey/chicken)
  • 1 packet taco seasoning (or use homemade taco seasoning)
  • ½ cup diced onion (optional)
  • 1 cup salsa (preferably no added sugar)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Mexican blend cheese (or more cheddar)
  • 1 cup sour cream or Greek yogurt (optional, for extra creaminess)

• For topping:

  • Chopped green onions
  • Sliced jalapeños (optional, for a spicy kick)
  • Chopped cilantro (optional)
  • Avocado slices (optional)

Instructions:

1. Prepare the cauliflower:

   • Steam the cauliflower florets until tender (about 5-7 minutes) and drain well. Once softened, chop the cauliflower into small “tater-tot” size pieces or mash it slightly to mimic the texture of potatoes.
   • In a large skillet, heat olive oil over medium heat. Add the cauliflower pieces and sauté for 5-7 minutes, seasoning with garlic powder, onion powder, salt, and pepper. Set aside.

2. Cook the taco filling:

   • In a large skillet, cook the ground beef (or your preferred meat) over medium-high heat until browned and fully cooked, breaking it up as you go.
   • Add the diced onion (if using) and cook for 2-3 minutes until softened.
   • Stir in the taco seasoning and salsa. Simmer for 5-7 minutes, allowing the flavors to blend together and thicken.

3. Assemble the casserole:

   • Preheat your oven to 375°F (190°C).
   • In a greased baking dish, layer the sautéed cauliflower mixture on the bottom.
   • Top with the taco meat mixture, spreading it evenly over the cauliflower layer.
   • Sprinkle the shredded cheddar cheese and Mexican blend cheese on top of the taco meat.

4. Bake the casserole:

   • Bake for 15-20 minutes or until the cheese is melted and bubbly.

5. Garnish and serve:

   • Once baked, remove from the oven and garnish with chopped green onions, sliced jalapeños, fresh cilantro, and avocado slices if desired.
   • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.

This keto taco casserole is the perfect comfort food with all the delicious taco flavors, but without the carbs. Enjoy!