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Mexically Beef and Rice Casserole - whole 30 & paleo approved!

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.


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