Cheesy Low-Carb Taco Casserole

Ingredients

• 2 cans Ro-Tel Tomatoes with green chiles, mild, 10 oz. size can
• 1 medium-large onion, chopped small
• 2 T olive oil, divided
• 1 lb. package cauliflower rice
• 1/2 cup sliced green onion
• 1 lb. ground beef
• 1 T Kalyn's Taco Seasoning Mix
• 1 tsp. salt, or to taste
• 3 cups cup grated Mexican Blend Cheese

Directions

1. Pour the Ro-Tel Tomatoes with Green Chiles into a colander in the sink so they can drain while you get everything else ready. Set the oven to 375F/190C, and coat a large casserole dish with olive oil spray or non-stick spray. The dish used here was oval, 11" long and 8" across at the widest part.
2. Finely chop the onion. Warm 1 tablespoon olive oil in a large frying pan, then sauté the onion until it has softened and is beginning to brown a little. Stir in the cauliflower rice and cook on medium-high until most of its moisture has cooked away and the pan is no longer watery, about 3-4 minutes. Take the pan off the heat, mix in the sliced green onions, and spoon the cauliflower rice mixture into a bowl.
3. Pour the second tablespoon of olive oil into the same pan, add the ground beef, and brown it, using a turner to crumble the meat as it cooks. Sprinkle in the Taco Seasoning and continue cooking for 1-2 minutes. Add the drained Ro-Tel Tomatoes and let the mixture cook for another minute or two.
4. Add the cauliflower rice mixture back to the pan, season with salt to taste, and cook until everything is hot. Remove the pan from the heat and fold in 2 cups grated Mexican blend cheese.
5. Spoon the mixture into the prepared casserole dish and scatter the remaining cup of grated Mexican Blend over the top. Bake for about 30 minutes, until the casserole is hot and bubbling and the cheese on top is browned. Serve hot, with salsa, Green Tabasco Sauce, Sour Cream, Guacamole, Pico de Gallo, or chopped avocado to add at the table as you like.