If you think going low-carb means saying goodbye to your favorite comfort foods—think again. As an almost 49-year-old woman with three kids and hypothyroidism, I’m here to tell you it is possible. I’ve lost 20 pounds (and counting!) by focusing on simple, nourishing meals that work for my body—and this Keto Tex-Mex Ground Beef Casserole has become one of my go-to favorites.

It’s cheesy, comforting, and loaded with all the bold taco flavor you love—without the carbs that leave you feeling sluggish. Cauliflower rice has become my secret weapon for swapping out traditional rice, and if you’re craving a little crunch, pork rinds do the trick. Top it off with avocado, sour cream, sliced olives, shredded lettuce, or all of the above for a dish that feels indulgent but keeps you on track.

• cooking spray

• 1 ½ pounds sff ground beef

• 2 ½ teaspoons chili powder, divided

• 2 teaspoons onion powder, divided

• 2 teaspoons garlic powder, divided

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• salt and ground black pepper to taste

• 2 eggs

• 2 tablespoons heavy cream

• 1 tablespoon extra-virgin olive oil

• ½ cup chopped onion

• 3 tablespoons tomato paste

• 1 pound cauliflower florets (fresh), pulsed in a food processor until rice-sized (if using frozen, thawed and drained)

• 1 ½ cups grated Cheddar cheese, divided

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 11×7-inch baking dish with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.

3. Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.

4. Wipe the skillet clean, then add a drizzle of olive oil and heat over medium. Add the onion and sauté until soft and translucent, about 2 minutes. Stir in the remaining 1 teaspoon each of chili powder, garlic powder, and onion powder. Season with salt and black pepper to taste.

   Add the tomato paste and cook, stirring frequently, for 2 to 3 minutes. Stir in the cauliflower rice and cook for another 4 to 5 minutes, until heated through and well combined.

   Remove from heat, then stir in 1 cup of Cheddar cheese. Spread the mixture evenly over the beef layer. Use a spatula to smooth the top.

5. Bake in the preheated oven for 25 to 30 minutes. Sprinkle the remaining ½ cup of Cheddar over the top; continue baking until the cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

Ready to make this Keto Tex-Mex Ground Beef Casserole?
Grab some of our farm-raised beef HERE and taste the difference real food makes. It’s the same beef we serve our own family—no shortcuts, just honest, flavorful meat raised with care.

Warmly,

Tessa