CUISINE: DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, NUT-FREE, WHOLE30 PREP TIME: 15 MINUTESCOOK TIME: 1 HOUR TOTAL TIME: 1 HOUR 15 MINUTES SERVINGS:4CALORIES: 413 KCALAUTHOR: NOM NOM PALEO
Perfection in one pan, this hearty & healthy Tex-Mex Beef & Rice Casserole. It’s paleo, gluten-free, and whole30 friendly.
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INGREDIENTS
- 1 lb riced cauliflower
- 1 lb ground beef
- 1 small yellow oniondiced
- 1 red/green bell pepper diced
- 3 garlic cloves minced
- 1-1/2 cups store-bought roasted tomato salsa
- 1 tsp dried oregano
- 1 tbsp chili powder
- Kosher salt
- Freshly ground black pepper
- 4 large eggs whisked
- 6 cherry tomatoes cut in half (optional if not in season)
- 1 jalapeño or serrano pepper thinly sliced crosswise (optional)
- 1/4 cup fresh cilantrolightly packed
INSTRUCTIONS
- Got riced cauliflower? If not, cut up a small cauliflower into uniform-size pieces, and pulse ’em in a food processor until the size of rice grains.
- Preheat the oven to 350°F with the rack in the middle.
- Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot. Break up the meat with a spatula. Cook, stirring, for 5 to 7 minutes or until it’s no longer pink.
- Add the onion and bell pepper. Cook for 5 minutes until softened.
- Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 minute or until fragrant.
- Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.
- Remove the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula.
- Top with the sliced tomatoes (cut-side up) and hot pepper, if using. Put the skillet in the oven.
- Cook for 40 to 45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.
- Extras can be refrigerated for up to 4 days or frozen for up to 4 months.
Source: NOM NOM PALEO
