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Cheesy Beef and Cauliflower Rice Casserole

Cheesy beef and cauliflower rice casserole combines browned ground beef and tender cauliflower rice in a creamy cheddar sauce. Baked until bubbling around the edges, it has a golden, melted cheese topping and a satisfying casserole texture.
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Prep Time 10 minutes
Cook Time 36 minutes
Resting time 10 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion small, diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 2 bag (10 oz) cauliflower rice frozen, thawed and squeezed dry
  • 0.5 cup beef broth
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 0.5 cup sour cream
  • 2 cups cheddar cheese shredded sharp, divided

Equipment

  • 1 8x8-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease an 8x8-inch baking dish.
  3. In a 12-inch skillet over medium-high heat, cook the ground beef, onion, salt, and pepper for 6 to 8 minutes, breaking up the beef, until browned and cooked to 160°F; drain excess fat if needed.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the cauliflower rice and cook for 5 to 7 minutes, stirring often, until heated through and most of its moisture has evaporated.
  6. Stir in the beef broth and cream cheese until the cream cheese melts.
  7. Stir in the sour cream and 1 1/2 cups of the cheddar.
  8. Transfer the mixture to the prepared baking dish and spread it evenly.
  9. Sprinkle the remaining 1/2 cup cheddar over the top.
  10. Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted.
  11. Rest for 10 minutes before serving.

Notes

Squeeze the thawed cauliflower rice thoroughly so the casserole does not turn watery. Refrigerate leftovers for 3 to 4 days; freeze yes, for up to 2 months. For a lighter swap, use plain Greek yogurt in place of sour cream.