Low Carb Ground Beef And Cauliflower Casserole Recipes

KETO GROUND BEEF CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
• Heat a large nonstick skillet over medium-high heat. Lightly spray it with olive oil.
• Add the ground beef to the skillet. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. Drain the beef and return it to the skillet.
• Reduce the heat to medium. Mix the salt, pepper, garlic powder, onion powder and cayenne into the beef, then slowly and patiently mix in the cream cheese until fully melted and incorporated.
• Turn the heat off, and mix 1/2 cup of the shredded cheddar into the beef mixture.
• Transfer the mixture to the prepared 2-quart casserole dish. Sprinkle the remaining 1/2 cup cheddar on top.
• Bake the casserole until the cheese is melted, about 10 minutes. Garnish with parsley and serve.

LOW-CARB GROUND BEEF AND CAULIFLOWER CASSEROLE

Steps:

• Begin by browning beef (fat content of choice) in a non-stick skillet and a meat chopper
• While the beef is browning, preheat your oven to 400˚F
• Remove your beef from the pan and add the chopped onions to the leftover beef fat; cook until soft
• Stir in garlic and cook for around 30 seconds
• Drain beef fat from skillet, if desired, using a slotted spoon to reserve onions and garlic
• Add beef to the cooked onions and garlic in the skillet, adding spices; Italian seasoning, paprika, and salt and pepper, to taste
• Cook the packaged cauliflower rice, following package directions
• In a 9x13 baking dish, combine cooked cauliflower rice and sour cream; add salt and/or pepper if you wish
• Form the cauliflower mixture into a layer and spoon the beef mixture on top
• Cover with Italian cheese (or cheese of choice)
• Bake for 20 - 25 minutes until the cheese is bubbly
• Remove from the oven, serve, and enjoy!

CHEESY GROUND BEEF AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Heat olive oil in a large 12-inch skillet over medium-high heat.
• Add onions and cook for 2 minutes.
• Stir in garlic and cook for 20 seconds.
• Add ground beef; season with Italian Seasoning, paprika, salt, and pepper.
• Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
• Add in spinach - you might have to do this in batches, depending on the size of your skillet - cook, stirring frequently, for 1 more minute or until spinach is wilted.
• Remove from heat, drain liquid from the skillet, and set aside.
• In a 9x13-inch baking dish combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren't melting completely, stir in some milk. (The cauliflower rice should be warm enough to melt the butter.)
• Add prepared beef mixture to the baking dish; stir until everything is completely incorporated.
• Top with shredded cheese.
• Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
• Remove from oven and let stand several minutes before cutting and serving.