Description
This spicy taco casserole recipe is easy and delicious! This meal is paleo friendly and Whole30 compliant. It's the perfect make ahead meal that the whole family will love!
Ingredients
Scale
- 1 lb ground beef (I used 90/10)
- 3 cups riced cauliflower
- 12 oz hash browns
- 1 4 oz can diced green chilis
- 1 green bell pepper, diced
- I red pepper, diced
- 3 eggs
- 1/2 cup diced white onion
- 3 tbs taco seasoning (I like Primal Palate)
- 2 tbsp Avocado oil (I use Primal Kitchen Foods)
- 1 tsp minced garlic
- Salt & Pepper to taste
- Toppings: black olives, diced tomatoes, cilantro, avocado, shredded lettuce, hot sauce
Instructions
- To prepare, preheat oven to 350 and spray a 9x11 casserole dish with cooking spray. Whisk eggs in a small bowl and set aside.
- Heat riced cauliflower according to package directions or place riced cauliflower and 2 tablespoons of water in a microwave safe bowl and heat for 3-5 minutes. Remove from microwave and spread out in the casserole dish to cool.
- Add hash browns and salt and pepper to casserole dish and mix with the riced cauliflower
- Warm a large pan on medium heat and then add in oil, garlic and onions, sautéing until onions are translucent (1-2 minutes)
- Add in ground beef and taco seasoning. Cook for 3-4 minutes breaking into crumbles.
- Add in diced bell pepper and continue to cook until ground beef is cooked through and veggies begin to soften (about 3-4 more minutes)
- Remove pan from heat, add in diced green chiles and mix. Add your ground beef mixture on top of your cauliflower and hash brown layer in casserole dish
- Once the mixture has cooled, add in eggs and use a fork to distribute the eggs throughout the casserole dish
- Bake at 350 for 30 minutes or until eggs are set
- Divide casserole into 4 servings and add your favorite toppings
Notes
*nutrition facts calculated without toppings
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 283
- Fat: 12.8
- Carbohydrates: 17.7
- Fiber: 4.3
- Protein: 23.4
