Mexican Cauliflower Rice Dip
User Reviews
5
Mexican Cauliflower Rice Dip
Description
Mexican Cauliflower Rice Dip combines riced cauliflower and sautéed onion as a flavorful base layered in a baking dish. Ground beef seasoned with taco spices tops the cauliflower layer, adding protein and a zesty element. A mixture of softened cream cheese and sour cream is mixed with drained diced tomatoes, green chilis, and shredded Mexican cheese to create a creamy layer that bakes into the dip. The dish is baked until warm and melty, blending the layers into a hearty, textured dip.
The sautéing of cauliflower rice with onion softens the vegetables and infuses flavor, while the taco-seasoned beef provides a traditional Mexican flavor profile. Cream cheese and sour cream enrich the dip with smoothness and tang. The tomato and chili bits add bursts of acidity and mild heat. The final result offers a layered, rich dip with a combination of tender vegetables, savory meat, and creamy cheese.
This dip works well served warm with chips or vegetable sticks. The cauliflower base adds fiber and a low-carb element to the familiar taco dip flavors, making it a versatile appetizer choice for gatherings or casual snacking. Baking the dip melds flavors and melts cheeses for a cohesive dish.
For a dairy-free version, substitute the cream cheese, sour cream, and shredded cheese with suitable dairy-free alternatives. Draining excess moisture from the cauliflower rice helps prevent a watery dip. Adjust the seasoning to taste before baking.
Ingredients
- 2 (10-oz.) bags cauliflower frozen, riced
- 1/2 cup yellow onion diced, 115g
- salt to taste
- black pepper to taste
- 1 lb. ground beef 96% lean
- 1 packet taco seasoning ~4 Tablespoons
- 4 oz. cream cheese softened, light
- 1/2 cup sour cream 120g, light
- 1 (10-oz.) can diced tomato drained
- 1 (10-oz.) can green chili drained
- 3/4 cup Mexican cheese shredded, 84g
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
- Microwave cauliflower rice according to package directions. Drain any excess water from the bag.
- Meanwhile, spray a large skillet generously with cooking spray and add the diced onion. Cook until onion is translucent, about 5 minutes, then stir in the cauliflower rice and a few cracks/shakes of salt and pepper. Saute together for another 4-5 minutes. Then transfer the cauliflower rice and onion mixture to the bottom of the prepared baking dish.
- In the same skillet, add the ground beef with a few cracks/shakes of salt and pepper. Cook until beef is no longer pink, breaking into smaller pieces as you go. Then add the taco seasoning and stir until evenly dispersed amongst the beef. Remove from heat and layer the beef on top of the cauliflower rice layer.
- In a medium sized bowl, add the cream cheese and sour cream; mix to combine (I used a hand mixer for this but a spoon works too as long as you combine them well!) Then fold in the diced tomatoes. Add this layer on top of the beef and spread across the pan evenly.
- Sprinkle with cheese then place in the oven for 10-15 minutes, or until the cheese is melted and the dip is bubbly!
Notes
- Drain excess water from the cauliflower rice to avoid a watery dip.
- Use dairy-free cream cheese, sour cream, and shredded cheese to make this recipe dairy-free.
- Ensure the taco seasoning is evenly distributed in the beef for consistent flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1/8 of dish (193g) | |
| Calories | 191kcal | 10% |
| Carbohydrates | 9.2g | 3% |
| Protein | 18.4g | 37% |
| Fat | 9g | 14% |
| Saturated Fat | 5.4g | 27% |
| Fiber | 2g | 8% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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