A well-loved favorite growing up, my Keto Tater Tot casserole takes all of those childhood flavors and makes them keto-friendly and low carb!
Easy dinners are my favorite, and I’m a big fan of casseroles and slow cooker meals.Â What is better than dumping everything in a dish and being done, am I right?
I love this Keto Tater Tot Casserole because it only takes a handful of ingredients and most can be found in my pantry and freezer at any given moment.Â I almost always have cauliflower rice and hamburger in my freezer, cheese in my fridge, and cream of mushroom soup in my pantry.Â And this meal is one I can throw together quickly with just those ingredients.
PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 45 minutes
1 lb Grass-Fed Ground Beef, cooked and drained (I used ButcherBox.Â Their quality is amazing)
1/2 onion, diced
2 cloves Garlic, minced
10.75 oz Can Cream of Mushroom Soup
2 cups Shredded Cheddar Cheese
2 cups Frozen Riced Cauliflower
Salt & Pepper, to taste.
Begin by cooking your cauliflower rice.Â I use steamer bags, so I pop them n the microwave (2 bags) and cook them for the allotted time.Â Once they are cooked, empty the bags into a colander over the sink to drain any excess water off.
Lightly grease a 9 inch baking dish.Â Mix the cooked ground beef, onion, garlic, cream of mushroom soup, and salt and pepper.Â Spread in the bottom of the baking dish.
Top with 1 cup of the shredded cheddar, followed by the drained cauliflower, more salt and pepper, and finally the remaining cheese.
Bake for 35-40 minutes, until the cauliflower starts to brown and the cheese on top is melted.
Serve & enjoy!
Amount Per Serving:Â CALORIES:Â 170TOTAL FAT:Â 10gCARBOHYDRATES:Â 4gFIBER:Â 1gPROTEIN:Â 13g