Ground Beef Casserole
A low-carb, Keto-friendly casserole combining seasoned ground beef, fresh spinach, and cauliflower rice, topped with melted Italian cheese. Ready in just 25 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon Italian Seasoning
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper to taste
- 6 ounces fresh baby spinach
- 10 ounces frozen cauliflower rice cooked according to the directions on the bag
- 1 cup sour cream or plain yogurt
- 1 tablespoon butter room temperature
- ½ teaspoon dried basil
- 2 to 3 tablespoons milk if needed
- 8 ounces shredded Italian blend cheese or any other shredded cheese that you have/prefer
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef to the skillet. Season immediately with Italian Seasoning, sweet paprika, salt, and black pepper. Break up the meat with a wooden spoon and cook until completely browned, about 6-8 minutes.
- Add the baby spinach to the skillet (in batches if needed). Stir frequently for about 1 minute until the spinach is completely wilted. Remove from heat, drain any excess liquid, and set aside.
- In a baking dish, combine the cooked cauliflower rice, sour cream, butter, and dried basil. Stir until completely combined and creamy. Add milk 1 tablespoon at a time if the mixture seems too thick.
- Add the prepared beef and spinach mixture to the baking dish with the cauliflower. Stir until everything is evenly distributed and well incorporated.
- Sprinkle the shredded Italian blend cheese evenly over the top, covering the entire surface.
- Bake for 22-25 minutes until the cheese is melted and bubbly with lightly golden edges.
- Remove from the oven and let stand for 5 minutes before serving. This allows the casserole to firm up for easier cutting.
Notes
Make Ahead: Assemble the casserole in advance, cover tightly, and refrigerate. Remove from fridge 15-20 minutes before baking for even cooking.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Reheating: Heat in oven at 375°F until warmed through, or microwave individual portions, stirring halfway.
Protein Substitutions: Ground turkey, ground pork, or Italian sausage work well in place of ground beef.
Vegetable Additions: Add diced carrots, frozen peas, corn, mushrooms, or bell peppers for extra nutrition.
Non-Keto Option: Replace cauliflower rice with 2 cups cooked white rice, brown rice, or quinoa.
Cauliflower Rice: Precooking the cauliflower rice is recommended for best texture and creaminess, but raw will work with 10 extra minutes baking time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Reheating: Heat in oven at 375°F until warmed through, or microwave individual portions, stirring halfway.
Protein Substitutions: Ground turkey, ground pork, or Italian sausage work well in place of ground beef.
Vegetable Additions: Add diced carrots, frozen peas, corn, mushrooms, or bell peppers for extra nutrition.
Non-Keto Option: Replace cauliflower rice with 2 cups cooked white rice, brown rice, or quinoa.
Cauliflower Rice: Precooking the cauliflower rice is recommended for best texture and creaminess, but raw will work with 10 extra minutes baking time.