A delicious fusion of Mexican flavors and the comfort of Shepherds pie, this Keto casserole is loaded with ground beef, colorful veggies, and topped with creamy mashed cauliflower and melted cheddar cheese.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 can diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup cauliflower florets
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions:
Preheat the oven to 375F 190C
In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent
Drain excess fat
Add diced bell peppers, zucchini, and drained diced tomatoes to the skillet
Cook until vegetables are tender
Season with cumin, chili powder, salt, and pepper
In a separate pot, boil cauliflower florets until tender
Drain and mash with butter and heavy cream until smooth
Season with salt and pepper
Transfer the beef and vegetable mixture into a baking dish
Spread mashed cauliflower evenly over the top
Sprinkle shredded cheddar cheese on top of the cauliflower layer
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly
Garnish with fresh cilantro before serving, if desired
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