These low carb ground beef casseroles are hearty, simple to make, and full of familiar flavors. Cauliflower rice adds a filling base without making dinner feel heavy. Whether you need an easy weeknight meal or a dish to prep ahead, these recipes offer plenty of practical options.
Helpful Tips Before You Start
A few small steps can help your ground beef and cauliflower rice casseroles turn out flavorful and satisfying.
Brown the Beef First
Cook the ground beef until browned, then drain excess fat if needed. This helps prevent a greasy casserole and builds savory flavor.
Remove Extra Moisture From Cauliflower Rice
If using frozen cauliflower rice, thaw it and squeeze out excess liquid with a clean towel. Too much moisture can make the casserole watery.
Season in Layers
Season the beef while it cooks, then taste the mixture before baking. Cauliflower rice is mild, so herbs, spices, and a little salt can make a big difference.
Check for Doneness Before Serving
Bake until the casserole is hot throughout and bubbling around the edges. If you add cheese on top, give it a few minutes to melt and lightly brown.
Cheesy Beef and Cauliflower Rice Enchilada Casserole
This casserole brings together seasoned ground beef, cauliflower rice, red enchilada sauce, and plenty of melted cheese. It has the cozy, saucy flavor of enchiladas without the tortillas.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice keeps the filling tender, while baking the casserole uncovered helps it stay hearty rather than watery.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces riced cauliflower, thawed if frozen
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the meat is browned and the onion has softened, about 7 to 8 minutes.
- Stir in the garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring so the garlic and spices are fragrant.
- Add the cauliflower rice to the skillet. Cook for 4 to 5 minutes, stirring often, until it is heated through and any excess moisture has evaporated.
- Stir in the enchilada sauce, half of the cheddar, and half of the Monterey Jack. Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheddar and Monterey Jack over the top. Bake uncovered for 15 to 20 minutes, until the casserole is bubbling and the cheese is melted.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and squeeze out excess moisture before adding it to the skillet. This helps keep the casserole from turning watery. For a little more heat, choose a spicy red enchilada sauce.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Spoon
Mediterranean Ground Beef and Cauliflower Rice Moussaka
This low-carb take on moussaka layers savory ground beef, tender eggplant, and cauliflower rice beneath a creamy, lightly tangy yogurt topping. Cinnamon, oregano, and garlic bring the warm Mediterranean flavors that make each forkful feel hearty and comforting.
It works well for a family dinner or a make-ahead meal, since the casserole can be assembled before baking. Let it rest after it comes out of the oven so the layers hold together neatly when served.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch slices
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 cup crushed tomatoes
- 3 cups cauliflower rice
- ½ cup plain Greek yogurt
- 1 large egg
- ¼ teaspoon ground nutmeg
- ½ cup crumbled feta cheese
Instructions
- Heat the oven to 400°F. Arrange the eggplant slices on a baking sheet. Brush them with 1 tablespoon of the olive oil and season with ¼ teaspoon of the salt and ¼ teaspoon of the black pepper. Roast for 15 to 20 minutes, turning once, until tender and lightly browned.
- While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the beef, until browned and the onion is soft, about 7 to 9 minutes.
- Stir in the garlic, oregano, cinnamon, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Cook for 30 seconds, then add the crushed tomatoes. Simmer for 5 minutes, stirring occasionally.
- Add the cauliflower rice to the skillet and cook for 4 to 5 minutes, stirring, until it has softened and most of its moisture has evaporated. Remove the skillet from the heat.
- In a small bowl, whisk together the Greek yogurt, egg, and nutmeg until smooth.
- Spread the beef and cauliflower rice mixture in a baking dish. Arrange the roasted eggplant slices over the top. Spoon the yogurt mixture evenly over the eggplant, then scatter the crumbled feta over the casserole.
- Bake for 25 to 30 minutes, until the topping is set and lightly golden. Rest the casserole for 10 minutes before cutting and serving.
Extra Tips
For firmer slices, cook the cauliflower rice until its excess moisture has evaporated before layering the casserole. You can roast the eggplant and prepare the beef mixture ahead, then assemble and bake the dish when you are ready to serve.Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Philly Cheesesteak Beef and Cauliflower Rice Casserole
This casserole brings the familiar flavors of a Philly cheesesteak to a low-carb dinner, with savory ground beef, sweet peppers, mushrooms, and plenty of melted cheese. Cauliflower rice makes it hearty without weighing it down.
It works well for a weeknight meal or a cozy make-ahead dinner. Each serving is cheesy and satisfying, with tender vegetables and a golden top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups riced cauliflower
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess fat if needed.
- Add the onion, bell pepper, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and their excess moisture cooks off.
- Stir in the garlic powder, Worcestershire sauce, salt, and black pepper. Add the cauliflower rice and cook for 3 to 4 minutes, stirring, until heated through.
- Add the cream cheese and half of the shredded provolone. Stir until the cream cheese melts and coats the beef and vegetables.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining provolone over the top.
- Bake for 15 to 20 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
Cook off as much moisture as possible from the mushrooms and cauliflower rice before baking so the casserole stays creamy rather than watery. For an easy make-ahead meal, assemble it in the baking dish, cover, and refrigerate before baking. Add a few extra minutes in the oven if baking it straight from the fridge.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Baking Dish
Taco-Style Beef and Cauliflower Rice Casserole with Avocado
This casserole brings taco-night flavors to a low-carb meal, with seasoned ground beef, tender cauliflower rice, and melted cheese baked together. Fresh avocado on top adds a cool, creamy contrast.
It works well for a weeknight dinner or a casual meal with friends. The casserole is savory and gently spiced, with a hearty texture and a fresh finish from the avocado.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 (14-ounce) can diced tomatoes, drained
- 4 cups riced cauliflower, thawed if frozen and patted dry
- 1 cup shredded cheddar cheese, divided
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the beef into small pieces, until the beef is browned and the onion is softened. Drain off excess fat if needed.
- Stir in the taco seasoning and drained diced tomatoes. Add the cauliflower rice and cook for 3 to 5 minutes, stirring often, until heated through and any excess moisture has mostly evaporated.
- Remove the skillet from the heat and stir in half of the shredded cheddar. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake for 15 to 20 minutes, until the cheese is melted and the casserole is bubbling around the edges. Let it rest for 5 minutes, then top with diced avocado and chopped cilantro before serving.
Extra Tips
Patting thawed cauliflower rice dry helps keep the casserole from turning watery, and cooking off excess moisture in the skillet helps too. Add the avocado just before serving so it stays fresh and creamy.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-9-inch Baking Dish, Cutting Board, Knife
Beef, Cauliflower Rice, and Broccoli Cheddar Bake
This casserole brings ground beef, tender broccoli, and cauliflower rice together under a golden layer of cheddar. It is hearty and cheesy, with a mild savory flavor that makes it a practical low-carb dinner.
Serve it on a busy weeknight or make it ahead for an easy meal. The cauliflower rice keeps the bake light, while the broccoli adds a little bite in every serving.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 4 cups cauliflower rice
- 2 cups small broccoli florets
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1½ cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring, until softened.
- Add the ground beef, garlic, smoked paprika, salt, and black pepper. Break up the beef as it cooks, until browned and no longer pink. Drain excess fat if needed.
- Stir in the cauliflower rice and broccoli florets. Cook for 3 to 4 minutes, stirring often, until the broccoli begins to soften.
- Pour in the beef broth and heavy cream, then stir in the Dijon mustard. Simmer for 2 minutes. Remove the skillet from the heat and mix in 1 cup of the shredded cheddar.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so they soften alongside the cauliflower rice. For a firmer casserole, let the mixture simmer until most of the broth has reduced before transferring it to the baking dish.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Measuring Cups and Spoons
Greek Beef and Cauliflower Rice Casserole with Spinach and Feta
This casserole brings together seasoned ground beef, tender cauliflower rice, wilted spinach, and tangy feta. Garlic, oregano, lemon, and a little cinnamon give it a Greek-inspired flavor, while the feta adds a salty, creamy finish.
It works well for a weeknight dinner or a make-ahead meal for a busy day. The casserole bakes up hearty and savory, with cauliflower rice keeping the texture light and the spinach adding color throughout.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups frozen cauliflower rice, thawed and patted dry
- 5 ounces fresh baby spinach, roughly chopped
- 1 large egg
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ¾ cup crumbled feta cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the beef, until the meat is browned and the onion is soft. Drain excess fat if needed.
- Stir in the garlic, oregano, cinnamon, salt, and black pepper. Cook for 30 seconds, just until fragrant.
- Add the cauliflower rice and chopped spinach to the skillet. Cook, stirring, until the spinach wilts and any excess moisture from the cauliflower rice has mostly evaporated. Remove the skillet from the heat.
- In a bowl, whisk together the egg, Greek yogurt, and lemon juice. Stir in ½ cup of the feta. Add this mixture to the beef and cauliflower rice, then mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup feta over the top.
- Bake until the casserole is hot throughout and lightly set in the center, about 25 to 30 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Patting the thawed cauliflower rice dry and cooking off extra moisture in the skillet helps keep the casserole from becoming watery. For a stronger tangy finish, reserve a little of the measured feta to scatter over each serving after baking.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Italian Beef and Cauliflower Rice Parmesan Casserole
This casserole brings together seasoned ground beef, cauliflower rice, Italian herbs, and tomato sauce under a golden Parmesan and mozzarella topping. It has the familiar flavor of Italian-style baked pasta, with a tender, savory filling and no noodles.
It works well for a cozy weeknight dinner or a make-ahead meal. Let the cauliflower rice release its moisture in the skillet before baking so the casserole stays hearty rather than watery.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 12 ounces cauliflower rice, thawed if frozen
- 1 cup marinara sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is tender, about 6 to 8 minutes.
- Stir in the garlic and cook for 30 seconds. Add the cauliflower rice and cook for 4 to 6 minutes, stirring often, until tender and any excess moisture has cooked off.
- Stir in the marinara sauce, Italian seasoning, salt, pepper, and ¼ cup of the Parmesan. Remove the skillet from the heat and mix until the filling is evenly combined.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the mozzarella over the top, followed by the remaining ¼ cup Parmesan.
- Bake at 375°F for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and press out excess moisture before cooking for a firmer casserole. You can assemble the beef and cauliflower mixture ahead, refrigerate it, then add the cheeses just before baking.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Baking Dish, Wooden Spoon
Unstuffed Pepper Beef and Cauliflower Rice Casserole
This casserole brings the familiar flavors of stuffed peppers to an easy, scoopable dinner. Ground beef, colorful bell peppers, tomato, and cauliflower rice bake together under a cheesy top.
It’s a practical choice for a weeknight meal or for making ahead. The beef and peppers make it hearty, while cauliflower rice keeps the casserole tender without adding regular rice.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 cups cauliflower rice, thawed if frozen and patted dry
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the bell peppers, garlic, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, until the peppers begin to soften.
- Mix in the tomato paste and drained diced tomatoes. Add the cauliflower rice and stir until everything is evenly combined. Cook for 2 to 3 minutes to remove some excess moisture.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella evenly over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Scatter the parsley over the top before serving.
Extra Tips
Patting thawed cauliflower rice dry helps keep the casserole from turning watery, and draining the diced tomatoes also helps the filling stay hearty. For a softer pepper texture, cook the peppers in the skillet for a few extra minutes before adding the tomatoes.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Baking Dish
Creamy Beef Stroganoff and Cauliflower Rice Casserole
This casserole brings the cozy flavor of beef stroganoff to a low-carb dinner, with tender beef, mushrooms, and a creamy sour cream sauce baked over cauliflower rice. A little Dijon mustard and paprika add warmth without overpowering the dish.
It works well for a weeknight meal or a make-ahead family dinner. The cauliflower rice keeps the casserole hearty, while the sauce turns creamy and the top gets lightly golden in the oven.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 4 ounces cream cheese, softened and cubed
- ½ cup sour cream
- 4 cups riced cauliflower, fresh or thawed and squeezed dry if frozen
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the beef, until it is browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if needed.
- Add the mushrooms and cook until they soften and release their moisture, about 5 minutes. Stir in the garlic and paprika, then cook for 30 seconds.
- Add the Dijon mustard and beef broth. Stir in the cream cheese until it melts into the broth and the sauce is smooth. Remove the skillet from the heat, then stir in the sour cream, salt, and black pepper.
- Add the cauliflower rice to the prepared baking dish. Spoon the beef and mushroom mixture over it and stir gently to combine. Spread the mixture evenly, then sprinkle the mozzarella over the top.
- Bake uncovered for 20 to 25 minutes, until bubbling around the edges and lightly golden on top. Let it rest for 5 minutes, then scatter the parsley over the casserole before serving.
Extra Tips
If using frozen cauliflower rice, thaw it fully and squeeze it dry so the casserole does not turn watery. For a more pronounced stroganoff tang, stir an extra spoonful of sour cream into each serving just before eating.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Baking Dish, Measuring Cups, Wooden Spoon
Cajun Beef and Cauliflower Rice Casserole with Andouille
This casserole brings together seasoned ground beef, smoky Andouille sausage, and tender cauliflower rice with a Cajun-style kick. A little cheddar on top melts into a golden finish that makes each serving hearty without relying on regular rice.
It works well for a cozy weeknight dinner or a make-ahead meal for busy days. The filling stays savory and satisfying, with plenty of smoky spice and a soft, comforting texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces Andouille sausage, sliced into rounds
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 12 ounces cauliflower rice, thawed if frozen
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the Andouille slices and cook for 3 to 4 minutes, turning once, until lightly browned. Transfer them to a plate.
- Add the ground beef, onion, and green bell pepper to the same skillet. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the vegetables have softened. Drain excess fat if needed.
- Stir in the garlic and Cajun seasoning. Cook for 30 seconds, then add the cauliflower rice and beef broth. Cook for 4 to 5 minutes, stirring occasionally, until the cauliflower rice is hot and most of the broth has evaporated.
- Return the Andouille to the skillet. Stir in the heavy cream and half of the cheddar until combined. Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake uncovered for 15 to 20 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then sprinkle with parsley before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and press out excess moisture before cooking so the casserole stays creamy rather than watery. Cajun seasonings can vary in salt and heat, so taste the beef mixture before baking and adjust the seasoning to suit your preference.Course: Main Course Cuisine: Cajun Equipment: Large Skillet, 2-quart Baking Dish, Measuring Cups, Measuring Spoons
Cheeseburger Beef and Cauliflower Rice Casserole with Pickles
This casserole brings classic cheeseburger flavors to a low-carb dinner, with seasoned ground beef, tender cauliflower rice, melted cheddar, and tangy pickles in every serving. A simple creamy sauce helps hold everything together without hiding the savory beef.
It works well for a weeknight meal or a casual family dinner. The top turns golden and cheesy, while chopped pickles add a bright, crunchy contrast after baking.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups frozen cauliflower rice, thawed and squeezed dry
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 cup shredded cheddar cheese, divided
- ¼ cup finely chopped dill pickles
Instructions
- Heat the oven to 375°F. Lightly grease a medium casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, salt, and black pepper. Cook, breaking the beef into small pieces, until browned and fully cooked. Drain excess fat if needed.
- Stir the garlic powder and onion powder into the beef. Add the cauliflower rice and cook for 3 to 4 minutes, stirring, to warm it and evaporate any remaining moisture.
- In a bowl, mix the sour cream, mayonnaise, and yellow mustard until smooth. Stir the sauce into the beef and cauliflower rice, then mix in half of the cheddar.
- Transfer the mixture to the prepared casserole dish and spread it evenly. Sprinkle the remaining cheddar over the top.
- Bake for 20 to 25 minutes, until hot throughout and the cheese is melted and lightly golden. Let it rest for 5 minutes, then scatter the chopped dill pickles over the casserole before serving.
Extra Tips
For the best texture, squeeze thawed cauliflower rice very dry before adding it to the skillet. Add the pickles after baking so they keep their tangy bite and do not make the casserole watery.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Casserole Dish, Oven
Korean-Inspired Beef and Cauliflower Rice Casserole with Sesame Slaw
This casserole pairs savory, Korean-inspired ground beef with tender cauliflower rice, then adds a cool, crunchy sesame slaw for contrast. A sauce made with soy, gochujang, ginger, and garlic gives the beef a sweet-salty kick without making the dish complicated.
It works well for a weeknight dinner or a make-ahead meal. Bake the beef and cauliflower rice together, then serve each portion with the slaw on top so its crisp texture stays fresh.
Serves 4 people.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar, divided
- 1 teaspoon toasted sesame oil, divided
- 1 teaspoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon granulated sweetener
- 4 cups riced cauliflower
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- In a small bowl, whisk together the soy sauce, gochujang, 2 teaspoons of the rice vinegar, ½ teaspoon of the sesame oil, ginger, garlic, and sweetener. Set the sauce aside.
- Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain off excess fat if needed.
- Stir the sauce into the beef and cook for 1 minute, until the beef is evenly coated. Add the riced cauliflower and stir to combine. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake uncovered for 20 to 25 minutes, until the cauliflower rice is tender and the casserole is hot throughout.
- While the casserole bakes, combine the cabbage, carrots, scallions, remaining 1 teaspoon of rice vinegar, and remaining ½ teaspoon of sesame oil in a bowl. Toss well, then sprinkle with sesame seeds.
- Let the casserole rest for 5 minutes. Serve portions topped with the sesame slaw.
Extra Tips
For a crisper slaw, mix the cabbage, carrots, and scallions ahead of time, then add the vinegar and sesame oil shortly before serving. If the beef mixture releases liquid after baking, spoon it off before adding the slaw so the topping stays crunchy.Course: Main Course Cuisine: Asian Equipment: Large Skillet, Mixing Bowl, Medium Baking Dish
Shepherd’s Pie Casserole with Beef, Cauliflower Rice, and Mashed Cauliflower
This low-carb shepherd’s pie layers a savory ground beef filling with cauliflower rice, then tops it with creamy mashed cauliflower. It has the cozy feel of a classic casserole, with a lighter topping that still bakes up soft and satisfying.
Make it for a weeknight dinner or a relaxed family meal. The beef brings rich, savory flavor, while the cauliflower rice adds texture and helps the filling hold together beneath the fluffy topping.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- ½ cup beef broth
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons sour cream
Instructions
- Heat the oven to 400°F. Set aside 4 cups of the cauliflower florets for the topping. Place the remaining florets in a pot, cover with water, and bring to a boil. Cook until very tender, about 12 to 15 minutes.
- While the cauliflower cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and carrot. Cook for 6 to 8 minutes, breaking up the beef, until browned and the vegetables have softened. Drain excess fat if needed.
- Stir in the garlic, cauliflower rice, tomato paste, thyme, Worcestershire sauce, beef broth, ¼ teaspoon of the salt, and the black pepper. Simmer for 5 to 7 minutes, stirring occasionally, until the cauliflower rice is tender and the filling has thickened. Transfer the filling to a baking dish.
- Drain the cooked cauliflower florets well. Return them to the pot and let them sit for a minute so excess steam can escape. Add the butter, sour cream, and remaining ¼ teaspoon salt. Mash until smooth, then spread the mashed cauliflower evenly over the beef filling.
- Bake for 20 to 25 minutes, until the casserole is hot and the top is lightly golden. Let it rest for 5 minutes before serving so the layers settle.
Extra Tips
Drain the boiled cauliflower thoroughly before mashing to keep the topping from becoming watery. If you want a more golden top, broil the casserole briefly at the end and watch it closely.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Potato Masher, Baking Dish
