A taco casserole for those who love leftovers

It's quick, easy, and you can customize it too

Happy March!

This week we’ll be launching into spring soccer season for both of my older kids, which means dinner requires a lot more pre-planning on my end. I’m thriving on easy, quick meals that leave us with leftovers (aren’t we all?!).

New on the site is this lemon garlic butter chicken and green beans skillet, a one-pan recipe that combines tender, pan-fried chicken thighs with lightly steamed green beans and a buttery, lemon-y pan sauce that reduces and thickens to just the right consistency. You can watch it come together in this reel! Recipes like this are making life a little easier and dinner actually doable on nights when I’m so tempted to just grab takeout instead.

A low-carb taco casserole recipe

Another one we’ve enjoyed is my low-carb taco casserole, an older recipe from the site. I recently shot new images and will be updating the recipe with a few changes that I think make it slightly better- changes I’m sharing with you below.

It’s cheesy comfort food with an element of freshness from the cilantro-avocado crema and all of the taco fixings you feel like piling on top (jalapeños! radishes! cilantro! lettuce!). The toppings are really where it’s at so feel free to go all out here.

The taco casserole should leave you with leftovers, depending on how many people you’re serving, which makes it a great recipe for a busy week ahead. You can make it in advance and keep all of the toppings separate until serving. Similar to chili, the flavors are even better the next day.

The avocado cilantro crema is optional, but if you do make it (and I hope you do), it’s really quick and easy. There’s no need to mince garlic or chop cilantro since you’ll be pulling out the food processor/blender for this one. Everything comes together and turns into a thick, creamy sauce.

My kids really enjoy this one, as long as I keep it simple for them and skip the toppings. If you have really little eaters, I recommend choosing a mild salsa/enchilada sauce and omitting the jalapeño from the recipe (or go with a small poblano for a much milder flavor).

Here’s the recipe- see recipe notes for some substitutions. Enjoy!

Note: You will need an oven-safe skillet. If you don’t have one, prep everything in a large pan on the stove top, then transfer it all to a casserole dish to bake.

Ingredients for taco casserole:

• 2 tablespoons avocado oil

• 1 yellow onion, diced

• 1 jalapeño, de-seeded and diced (optional)

• 1 pound ground beef (I used grass-fed 85/15 ground beef)

• 1-1/2 tablespoons ground cumin

• 1 tablespoon chili powder

• 1/2 teaspoon garlic powder

• 1 teaspoon fine sea salt

• 10 ounces frozen riced cauliflower

• 12 ounces fresh salsa OR enchilada sauce

• 2 cups grated cheese (I like a mild cheddar or a Mexican blend)

• toppings of choice: shredded romaine or green cabbage, cilantro, fresh or jarred jalapeños, sliced radishes, sour cream, etc.

Ingredients for avocado cilantro crema:

• 1/4 cup sour cream

• 1 large handful cilantro

• 1/2 large avocado

• juice of 1 large lime

• 1 garlic clove

• 1 small piece of jalapeño (about 1 inch for mild heat)

• 1/4 cup water

• salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F. Heat a large skillet over medium-high heat. Add the oil and when it glistens, add in the onion and jalapeño. Cook for 3-4 minutes to soften.

2. Add ground beef and seasonings and cook until browned, about 5 minutes. 

3. Add in the frozen cauliflower rice and cook for another 4-6 minutes or until the mixture is heated through and the moisture from the frozen rice is mostly cooked out. 

4. Stir in the salsa or enchilada sauce and simmer for about 3-4 minutes over medium to medium-high heat to reduce the sauce a bit. 

5. Remove from heat, stir in half the cheese, then cover the top of the casserole with the remaining cheese.

6. Transfer to the oven and bake at 350°F for about 15 minutes.

7. While the casserole bakes, make the optional avocado cilantro crema. In a small food processor or bullet blender, combine the sour cream, cilantro, avocado, lime juice, garlic, jalapeño, and 2 tablespoons of water. Blend/process until smooth. Add more water to adjust the consistency, if needed. Add salt and pepper to taste.

8. Remove the casserole and let it sit for about 5 minutes, then serve with crema and toppings of choice. I like fresh radishes, shredded lettuce, more fresh cilantro and extra lime. :)

Recipe notes:

• For a dairy-free casserole: Omit the cheese from the casserole. Use only about 8 ounces of salsa or enchilada sauce. For the cilantro crema, swap the sour cream with a dairy-free yogurt like unsweetened cashew yogurt.

• This recipe is easy and versatile since a lot of the flavor comes from a pre-made salsa or enchilada sauce. Just pick up a fresh salsa from the grocery store or use your own favorite. I especially like this with enchilada sauce; Siete red enchilada sauce is my favorite and is made with clean ingredients.

• You can swap the ground beef for ground turkey or chicken, if desired.

• If using a ground beef with higher fat content, spoon out any excess fat before adding the cauliflower rice.

• Store leftovers in the fridge for up to four days. Keep toppings stored separately if you can.

• If you are making this in advance, skip the baking step. When you’re ready to serve, top it with the remaining 1 cup of cheese, then bake.

If you make it, let me know what you think! It’s a good one for a quick Sunday dinner, Taco Tuesday, or meal prep. I especially love that it’s really versatile and easy to customize for little eaters, too.

More spring recipes

• Creamy keto risotto with asparagus

• Lemon poppy seed muffins

• Tuscan kale salad with lemon garlic dressing

• Mediterranean sheet pan shrimp and veggies

Have a great week!

Abby