• Taco Poblano Casserole

    Creamy Poblano Beef Taco Casserole (low carb, keto, paleo)

    This yummy Mexican casserole recipe makes a large, family-sized casserole, with 6–8 servings. You can use either riced cauliflower or spaghetti squash in this casserole. They are both delicious and healthy, so it’s just a matter of preference. The “rice” seems a little more Mexican, is faster to prepare, and reduces the carb count. The spaghetti squash gives the casserole a denser texture. I’m torn. I really like both, so I’m including both options!

    Creamy Poblano Beef Taco Casserole made with riced cauliflower
    Taco Casserole spaghetti squash
    Creamy Poblano Beef Taco Casserole made with spaghetti squash

    Ingredients

    1 Batch Poblano Cream sauce (find recipe here or here for dairy free)

    1 Large spaghetti squash or medium head of cauliflower (or one lb bag of frozen rice cauliflower)

    1 Small onion, finely chopped

    2 lbs. Ground beef

    2 Garlic cloves, minced

    1 Poblano or jalapeno pepper (plus additional for sauce)

    1 Small bell pepper (red, orange, yellow, or green)

    2 tsp. Salt

    ½ tsp. Ground black pepper

    4 tsp. Chili powder

    1/2 tsp. Ground cumin

    1-2 tbsp. Hot sauce

    6 eggs

    Directions

    Spaghetti squash options (2 cooking methods)

    Oven
    Preheat oven to 400˚. Microwave squash for 2 minutes to make it easier to cut. Then with a large sharp knife, cut the squash lengthwise. Scoop out seeds with a spoon or melon baller. Lightly coat with olive or avocado oil. Place face down on baking sheet. Bake for about 45 minutes or until you are able to press the skin with your finger and it feels slightly soft and leaves a dent. Remove from oven. Using a fork, scoop the squash noodles into a large bowl.

    Instant Pot
    Microwave squash for 2 minutes to make it easier to cut. Then with a large, sharp knife, cut the squash in half through center (the short way). Scoop out seeds with a spoon or melon baller. Pour one cup of water into Instant Pot. Place both halves (overlapping) onto metal rack. Cook on manual for 8 minutes. Release steam. Remove from pot. Using a fork, scoop the squash noodles out of the skin and set aside.

    OR

    Riced cauliflower option

    Cut cauliflower into large florets. Use the shredding blade in a food processor to shred your cauliflower. Set aside. T0 make it easier, you can also use a one-pound bag of frozen riced cauliflower. Just thaw or microwave for about 3 minutes so that it isn’t frozen.

    Make the Poblano Cream Sauce. Find the recipes here: dairy or dairy free

    Preheat oven to 375˚. Chop the onion and peppers. Heat oil in skillet. Add onions and sauté until translucent. Add ground beef and cook until no longer pink. Add garlic and peppers and cook for an additional 2–3 more minutes. Add salt, pepper, chili powder, cumin, and hot sauce. Remove from heat.

    Taco Casserole cooking
    baked casserole
    baked casserole

    Add eggs, one cup of the poblano cream sauce, and cooked spaghetti squash or riced cauliflower. Then combine. Pour mixture into a greased 13 x 9” glass baking dish and bake for about 45 minutes. Remove from oven and let cool for 5–10 minutes before cutting. Serve with remaining poblano cream sauce. Add any additional toppings and enjoy!


    Macros for one serving (1/8 of recipe)

    Made with squash & regular poblano cream sauce
    Calories: 571
    Fat=38g
    Protein: 40g
    Carbs: 9g  
    Fiber: 3.5g
    Net carbs: 5.5g

    Made with cauliflower rice & regular poblano cream sauce
    Calories: 577
    Fat=38g
    Protein: 40g
    Carbs: 10g  
    Fiber: 4.5g
    Net carbs: 5.5g

    Made with squash & dairy free poblano “cream” sauce
    Calories: 427
    Fat=27g
    Protein: 40g
    Carbs: 6.5g  
    Fiber: 1.5g
    Net carbs: 5g

    Made with cauliflower rice & dairy free poblano “cream” sauce
    Calories: 434
    Fat=27g
    Protein: 40g
    Carbs: 7.5g  
    Fiber: 2.5g
    Net carbs: 5g

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Also try my other low carb/keto dinner recipes
    Reuben Casserole
    Chicken, Bacon, Asparagus, & Brussels Sprouts Skillet
    Dairy Free Broccoli Cheese Soup
    Hidden Superfood Meatballs

    Taco Poblano Casserole
    Taco Poblano Casserole
    Print

    Creamy Poblano Beef Taco Casserole (low carb, keto, paleo)

    Author Cindy

    Ingredients

    • 1 Batch Poblano Cream sauce find recipe at CindyHilliard.com (link above)
    • 1 Large spaghetti squash or medium head of cauliflower or one lb bag of frozen riced cauliflower
    • 2 tbsp. Avocado oil
    • 1 Small onion finely chopped
    • 2 lbs. Ground beef
    • 2 Garlic cloves minced
    • 1 Poblano or jalapeno pepper plus additional for sauce
    • 1 Small bell pepper red, orange, yellow, or green
    • 2 tsp. Salt
    • ½ tsp. Ground black pepper
    • 4 tsp. Chili powder
    • 1/2 tsp. Ground cumin
    • 1-2 tbsp. Hot sauce
    • 6 eggs

    Instructions

    Prepare spaghetti squash or riced cauliflower

    • Spaghetti squash options (2 cooking methods: oven or instant pot)
      Oven
      Preheat oven to 400˚. Microwave squash for 2 minutes to make it easier to cut. Then with a large sharp knife, cut the squash lengthwise. Scoop out seeds with a spoon or melon baller. Lightly coat with olive or avocado oil. Place face down on baking sheet. Bake for about 45 minutes or until you are able to press the skin with your finger and it feels slightly soft and leaves a dent. Remove from oven. Using a fork, scoop the squash noodles into a large bowl.
      Instant Pot
      Microwave squash for 2 minutes to make it easier to cut. Then with a large, sharp knife, cut the squash in half through center (the short way). Scoop out seeds with a spoon or melon baller. Pour one cup of water into Instant Pot. Place both halves (overlapping) onto metal rack. Cook on manual for 8 minutes. Release steam. Remove from pot. Using a fork, scoop the squash noodles out of the skin and set aside.
      OR
      Riced cauliflower option
      Cut cauliflower into large florets. Use the shredding blade in a food processor to shred your cauliflower. Set aside. T0 make it easier, you can also use a one-pound bag of frozen riced cauliflower. Just thaw or microwave for about 3 minutes so that it isn’t frozen.
    • Make the Poblano Cream Sauce. Find the recipes here: dairy or dairy free
    • Preheat oven to 375˚. Chop the onion and peppers. Heat oil in skillet. Add onions and sauté until translucent. Add ground beef and cook until no longer pink. Add garlic and peppers and cook for an additional 2-3 more minutes. Add salt, pepper, chili powder, cumin, and hot sauce. Remove from heat.
    • Add eggs, one cup of the poblano cream sauce and cooked spaghetti squash or riced cauliflower, and combine. Pour mixture into a greased 13 x 9” glass baking dish and bake for about 45 minutes. Remove from oven and let cool for 5-10 minutes before cutting. Serve with remaining poblano cream sauce.
      Add any additional toppings and enjoy!

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