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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!


6 servings

Total time

45 minutes




  • 1 lb Grass-Fed Ground Beef, cooked and drained (I used ButcherBox.  Their quality is amazing)
  • ½ onion (diced)
  • 2 cloves garlic (minced)
  • 1¾ oz Can Cream of Mushroom Soup
  • 2 cups shredded cheddar cheese
  • 2 cups Frozen Riced Cauliflower
  • salt & pepper, to taste.


  1. Begin by cooking your cauliflower rice. I use steamer bags, so I pop them n the microwave (2 bags) and cook them for the allotted time. Once they are cooked, empty the bags into a colander over the sink to drain any excess water off.
  2. Lightly grease a 9 inch baking dish. Mix the cooked ground beef, onion, garlic, cream of mushroom soup, and salt and pepper. Spread in the bottom of the baking dish.
  3. Top with 1 cup of the shredded cheddar, followed by the drained cauliflower, more salt and pepper, and finally the remaining cheese.
  4. Bake for 35-40 minutes, until the cauliflower starts to brown and the cheese on top is melted.
  5. Serve & enjoy!
  6. View the recipe instructions at Fit Mom Journey

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