This taco cauliflower rice casserole is made with ground beef and cauliflower rice-filled layered in between grain-free tortillas! It’s gluten-free, and can easily be made dairy-free and paleo.

taco casserole in a baking dish

Taco Cauliflower Rice Casserole

Who doesn’t love a good casserole?! Casseroles are the best for when you’re wanting to feed a crowd, meal prep a delicious meal, or just enjoy a comforting dinner. Casseroles are super versatile, and this taco cauliflower rice casserole is no exception!

This taco cauliflower rice casserole is perfect for grain-free taco lovers! It’s layered like a lasagna but filled with taco-inspired flavors that you love. Taco Tuesday seriously just leveled up with this one.

The Ingredients for the Taco Cauliflower Rice Casserole

  • Ground beef. You can also use ground turkey!
  • Cauliflower rice. This is the perfect lower carb and grain-free alternative to rice in this casserole.
  • Diced tomato. You can also use nomato sauce to keep it AIP.
  • Grain-free tortillas. I like to use Siete Almond Flour tortillas, but you can also use cassava tortillas to keep it AIP.

How to make Gluten-free Taco Cauliflower Rice Casserole

  • Cook the ground beef and cauliflower rice. Using a large pan, add the beef and diced onion over medium heat. Crumble and brown the ground beef over medium heat and season. Add the cauliflower rice to the beef mixture once browned and saute for 3-4 minutes before adding the tomato. Stir and simmer for another 3-5 minutes or until the cauliflower rice is tender. Remove from the heat and set aside.

ground beef and cauliflower rice in a pan

  • Layer the casserole. Add one grain-free tortilla to the bottom of the baking dish, and slice another tortilla into strips to cover any open spaces on the bottom of the baking dish. Add about 1/4th of the beef mixture to on top of the tortillas. Repeat, layering tortillas and beef for two more layers, and finishing the casserole with a layer of the remaining beef. Top with shredded cheese if desired.

tortillas lining a baking dish

  • Bake & serve: Transfer to the oven and bake for 12-15 minutes.  Serve topped with the toppings of your choice.

Taco casserole on a plate

Tips & Tricks

  • Use pre-riced cauliflower as a shortcut. This is super easy to find at most health food stores!
  • Grease the baking dish well. Not only does this make it easier to serve, but it’s much easier to clean afterward too.
  • You don’t need to add cheese! Seriously, you can skip it if you don’t eat cheese or you don’t want to use a dairy-free cheese.

Can you use frozen cauliflower rice in this recipe?

You can, but be sure to be careful of any excess moisture in the filling!

Can you use cassava flour tortillas in this recipe?

You can! I think that the almond flour tortillas but you can easily swap out this recipe to use your favorite tortillas.

How do you store and reheat this recipe?

Be sure to store it without the toppings (especially avocado) to keep them fresh! Store the casserole in glass tupperware that’s sealed tight, and reheat for a few minutes in the oven or a minute or so in the microwave.

What can you use for toppings?

You can add whatever you like to add to your tacos, such as…

  • Red onion
  • Avocado
  • Jalapeno (if tolerated)
  • Sliced radish
  • Cilantro
  • Green onion
  • Black olives
  • Shredded lettuce
  • etc!

taco casserole in a dish

 

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Taco Cauliflower Rice Casserole (Paleo, Gluten-free)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free

Description

This taco cauliflower rice casserole is made with ground beef and cauliflower rice-filled layered in between grain-free tortillas! It’s gluten-free, and can easily be made dairy-free and paleo.


Scale

Ingredients

  • 1 lb ground beef
  • 1/2 onion, diced
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tsp dried cilantro
  • 1 tsp cumin (omit for AIP)
  • 1 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 cups cauliflower rice
  • 1 8oz can diced tomatoes (sub 1 cup nomato sauce for AIP)
  • 68 grain free tortillas (I use Siete Almond Flour tortillas, or you can use cassava tortillas for AIP)

For toppings

  • 1/2 cup shredded cheese (dairy-free or omit if desired)
  • 1/4 cup black olives, sliced
  • 2 tbsp red onion, diced
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped
  • Lime wedges

Instructions

  1. Preheat the oven to 375 F and grease a 8×8″ baking dish with oil. Set aside.
  2. Using a large pan, add the beef and diced onion over medium heat. Crumble and brown the ground beef over medium heat, seasoning with salt, pepper, cumin, oregano, and cilantro.
  3. Add the cauliflower rice to the beef mixture once browned and saute for 3-4 minutes before adding the tomato. Stir and simmer for another 3-5 minutes or until the cauliflower rice is tender. Remove from the heat and set aside.
  4. Add one grain-free tortilla to the bottom of the baking dish, and slice another tortilla into strips to cover any open spaces on the bottom of the baking dish. Add about 1/4th of the beef mixture to on top of the tortillas. Repeat, layering tortillas and beef for two more layers, and finishing the casserole with a layer of the remaining beef. Top with shredded cheese if desired.
  5. Transfer to the oven and bake for 12-15 minutes. Serve topped with the toppings of your choice.

  • Category: Main Dishes

Nutrition

  • Serving Size: 1 serving
  • Calories: 295
  • Fat: 10.9g
  • Carbohydrates: 24.2g
  • Fiber: 5.7g
  • Protein: 26.8g