Ingredients:
1 lb cooked 93% lean ground beef, fat drained
4 tsp low sodium taco seasoning mix
9-10 cups cooked cauliflower, cut into small florets (3 12oz bags frozen)
1 cup chopped green chilies (2 4oz cans drained)
1 cup green or red peppers, diced
2 oz pickled jalapenos, chopped (optional)
For the sauce:
2 cups unsweetened cashew milk
8 tbsp or 4oz reduced fat cream cheese
2 tsp dijon mustard
2 tbsp Kraft reduced fat grated parmesan cheese
1/2 tsp garlic powder
3 cups shredded reduced fat Mexican or sharp cheddar cheese
Topping:
2 cups shredded reduced fat Mexican or sharp cheddar cheese
Directions:
Preheat oven to 375 degrees. Spray a 9x13 casserole dish lightly with cooking spray.
Combine cooked ground beef with taco seasoning mix and 6 tbsp of water in a small skillet. Heat over medium high heat. Cook until sauce thickens, about 4 to 5 minutes stirring occasionally.
In a large bowl, combine seasoned ground beef, cauliflower pieces, green chilies, green or red peppers and jalapenos. Set aside.
Pour cashew milk into a medium sized sauce pan over medium-low heat. Add the cream cheese, dijon mustard, parmesan cheese, and garlic powder. Stir until combined and cream cheese is melted. Add 3 cups cheese. Continue cooking until cheese is melted and sauce is nice and smooth, about 2 minutes.
Pour the cheese sauce over the cauliflower beef mixture and stir until everything is coated with the cheese sauce. Pour mixture into a prepared dish. Sprinkle 2 cups of cheese over the top. Bake for about 15 minutes or until cheese is melted. Divide into 8 equal portions.
