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Low Carb Ground Beef Casserole recipe with Cauliflower Rice

A cheesy, creamy ground beef and cauliflower rice casserole that delivers all the comfort of a classic bake with a fraction of the carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
5 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cauliflower Rice Base

1 head cauliflower, riced (or 20 oz frozen cauliflower rice)

1 cup sour cream (or cream cheese, softened)

Salt and pepper, to taste

For the Ground Beef Layer

1.5 lbs. ground beef (85/15)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

Salt and pepper, to taste

Topping

2 cups shredded Italian blend or sharp cheddar cheese

Fresh parsley, chopped, for garnish

Method
 

  1. 1.   Prep the cauliflower rice — Steam or sauté the cauliflower rice until just tender, then transfer to a clean kitchen towel and squeeze out as much excess water as possible.
    2.   Brown the beef — In a large skillet over medium-high heat, cook the ground beef with the onion and garlic until fully browned. Drain any excess grease.
    3.   Season the beef — Stir in the garlic powder, paprika, Italian seasoning, salt, and pepper until well combined.
    4.   Build the cauliflower base — In a bowl, mix the drained cauliflower rice with the sour cream, salt, and pepper until smooth.
    5.   Layer the casserole — Spread the cauliflower mixture evenly into a greased 9x13-inch baking dish, then top with the seasoned ground beef.
    6.   Add the cheese — Sprinkle the shredded cheese evenly over the top.
    7.   Bake — Bake at 375°F for 20-25 minutes, until the cheese is bubbly and golden. Tent with foil if the top browns too quickly.
    8.   Garnish and serve — Let rest for 5 minutes, garnish with fresh parsley, and serve warm.

Notes

  • Draining the cauliflower rice thoroughly is the most important step — skipping it results in a watery casserole.
  • Ground turkey or ground chicken can be substituted for a leaner option.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 2 months.