Preheat oven to 375F. Heat a large oven-safe skillet to medium and add in the ground beef. Cook until browned, then remove and set aside. Add in the olive oil, red pepper, jalapeño pepper, onions, salt and pepper, then sauté for a few minutes.
Add in the garlic and sauté for another 20 seconds. Add in the cumin, smoked paprika, chipotle pepper and allow to toast for 15 seconds. Add in the stock and scrape up the brown bits on the bottom of the pan.
Add the cauliflower rice and ground beef back in and mix. Stir in the baby corn, tomatoes, cilantro, lime juice and zest. Mix in 1/2 cup of cheddar cheese.
Top with the remaining cheddar cheese and bake for 25 minutes. Then increase the temperature to 450F and bake an additional 5 minutes or until the cheese is slightly golden.
While the casserole is baking, mix the sour cream, chipotle pepper and lime juice. Serve with a dollop over the top of each plate, along with sliced scallions, chopped fresh cilantro and/or avocado.
Baby corn is prematurely harvested before it’s pollinated, and doesn’t have nearly as many carbs or sugar as adult corn and has a lot more fiber! Baby corn has only 4 net carbs for the 5 ears used in this entire recipe. The baby corn is optional, so you can certainly omit it and still have a great tasting casserole!