This Tex-Mex Beef and Rice Casserole is a MUST in your kitchen arsenal.
It’s family-friendly, gluten-free, packed with easily modifiable ingredients, perfect for meal prep, and you only one skillet to clean - bonus!
What you'll need:
1 pound ground beef
1 small onion, diced
1 red bell pepper, diced
1 pound riced cauliflower (now easy to find at the local grocery store!)
3 garlic cloves, minced
1½ cups roasted tomato salsa
1 teaspoon dried oregano
1 tablespoon chili powder
Diamond Crystal kosher salt
Freshly ground black pepper
4 large eggs, whisked
6 cherry tomatoes, cut in half
1 jalapeno or serrano pepper, thinly sliced crosswise (optional)
¼ cup fresh cilantro, lightly packed (optional)
What you'll do:
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 and cook, stirring occasionally, for 5 to 7 minutes or until it’s no longer pink.
Mix in the onion and bell pepper. Cook for 5 minutes until softened.
Stir in the riced cauliflower and the minced garlic.
Next, mix in the salsa, 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 and bake for 40 to 45 minutes or until the eggs are set and browned on the edges.
Rest the casserole for 5 minutes, and top with cilantro if desired.