Taco Cauliflower Rice Casserole

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Taco Cauliflower Rice Casserole


  • 1 bag cauliflower rice
  • 1 lb ground beef
  • 1/2 small onion, chopped
  • 5 garlic cloves, minced
  • 1 14.5 oz cans petite diced tomatoes
  • 1 15 oz. can black beans
  • 1 4 oz. can jalapenos
  • 1 10 oz. can mild enchilada sauce
  • 4 oz. cream cheese, cubed
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese, divided
  • 1 cup Pepper Jack cheese, divided
  • Toppings
  • 1 avocado
  • Sour Cream


  1. Heat oven to 350F. Line baking dish with cooking spray. Set aside.
  2. Cook ground beef and onion in a large skillet over medium heat, then add garlic.
  3. Meanwhile, cook cauliflower rice bag half the amount of time in the instructions (around 2 minutes). Then spread it across the bottom of the baking dish.
  4. Stir in enchilada sauce, diced tomatoes, black beans, jalapeños, and taco seasoning to the beef mixture. Cook on medium-low for ten minutes.
  5. Stir in cream cheese until melted.
  6. Sprinkle half the cheese on top of the cauliflower layer. Then pour in the beef mixture and add the rest of the cheese in an even layer on top.
  7. Bake in the over for 15-20 minutes, until cheese is brown and bubbling.
  8. Top with avocado, sour cream or anything else.
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