Taco Tuesday Low Carb Casserole

For the bottom "crust":

• 2 - 14 oz. packages riced cauliflower (about 6 cups steamed)
• 1 cup reduced fat shredded Mexican blend cheese
• 1 egg, beaten
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. salt

For the ground beef topping:

• Olive oil 
• 1 lb. extra lean ground beef
• 2/3 cup chopped onion
• 2 tbsp. reduced sodium taco seasoning
• 1 cup enchilada sauce
• 1 cup reduced fat shredded Mexican blend cheese

Preheat oven to 400F.  Grease a 7.5x11 baking dish with cooling oil spray.

Steam the riced cauliflower according to directions on the package and let cool slightly.  In a large bowl combine the steamed cauliflower with the remaining ingredients listed for the crust.  Stir to mix well.  Press the mixture into the bottom of the baking dish and pop into the oven for 15-20 minutes, until edges are browned.

While the crust is baking, drizzle a large saute pan with olive oil and add the onion.  Cook until starting to become translucent, about 3 minutes.  Add the ground beef into the pan and cook until no longer pink, breaking it up with a wooden spoon while cooking.  Stir in the taco seasoning and cook another minute or two, making sure everything is combined well.  Pour in the enchilada sauce and stir to combine.  Let simmer on low until the crust is ready.

Once the crust is out of the oven, pour the ground beef mixture over the top and sprinkle the remaining cup of cheese over the top.  Pop it back into the oven until casserole is bubbling hot and the cheese is melted and browning, about 10 minutes.

Enjoy with sour cream, sliced avocado, sliced olives shredded lettuce and salsa.  Yum!