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Home » Blog » Recipes » Tex-Mex Beef and Rice Casserole (Whole30, Low Carb)

Tex-Mex Beef and Rice Casserole (Whole30, Low Carb)

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This Whole30-friendly Tex-Mex Beef and Rice Casserole uses cauliflower rice, ground beef, and salsa to make a delicious one-pan grain-free meal your whole family will love! 

A closeup shot of Tex-Mex Beef and Rice Casserole, a Whole30-friendly one pan meal that you can make in a cast iron skillet.

This simple and delicious Mexican-inspired recipe is straight from the pages of our second cookbook, Ready or Not, and many Nomsters have declared it one of their favorites from the book. In the spirit of sharing some indispensable recipes from our sunny yellow cookbook (e.g. All-Purpose Stir Fry Sauce and Potsticker Stir-Fry), I’m posting my Tex-Mex Beef and Rice Casserole on the blog because you need it in your kitchen arsenal. It’s family-friendly, gluten-free, packed with easily modifiable ingredients, perfect for meal prep, and you end up dirtying just one skillet!

A collage of the cooking steps to make Whole30 Tex-Mex Beef and Rice Casserole!

Can you use another protein instead?

Yes! This paleo version of a taco casserole can be made with your favorite ground meat—beef, chicken, turkey, pork, bison, you name it. But as I’ve said before, don’t use super lean ground meat in this recipe—it won’t taste as good.

Can you adjust the spice level?

The spice level is totally modifiable! If spicy foods don’t agree with you, just leave off the jalapeño slices and use a mild tomato salsa instead. For those of you who LOVE hot and spicy food, you can crank up the heat by using serrano peppers (or your favorite mouth-scorching variety), adding crushed red pepper flakes, and/or mixing in a super spicy salsa.

What can you serve this with?

This one-skillet dinner already includes a healthy portion of protein and veggies, so you really don’t need to bother making a side dish. But if you want to add more veggies, you can serve this casserole with a big green salad—or add more fat by spooning on a dollop of guacamole.

Can you bake this in a casserole dish?

Of course! If you don’t have an oven-proof 12-inch skillet, you can transfer everything to a greased casserole dish that holds at least 2 quarts. You may need to adjust the cooking time depending on the depth of the container.

How can you save the leftovers?

Transfer the slices to a sealed container and store in the fridge for up to four days or in the freezer for up to 4 months. I love eating leftover slices of this casserole for breakfast or lunch—they taste great cold or heated up in the microwave or toaster oven.

Time to make Whole30-friendly Tex-Mex Beef and Rice Casserole!

Serves 4

Ingredients:

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 pound riced cauliflower
  • 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)

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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.

Close up shot of raw ground beef in a skillet to make Tex-Mex Beef and Cauliflower Rice Casserole.

Break up the meat with a spatula and cook, stirring occassionally, for 5 to 7 minutes or until it’s no longer pink.

Frying ground beef in a cast iron skillet and stirring it with a gray silicone spatula. The beef is fully cooked and no longer pink.

Mix in the onion and bell pepper and stir-fry for 5 minutes or until softened.

An overhead shot of a cast iron skillet filled with ground beef, diced onions, and red bell peppers.

Stir in the riced cauliflower and minced garlic.

Adding cauliflower rice to a skillet to make the filling for Whole30, paleo, and low carb Tex-Mex Beef and Rice Casserole

Next, mix in the salsa, oregano, and chili powder. Season to taste with salt and pepper.

Someone adding a spoonful of oregano to a cast iron skillet filled with ground beef, cauliflower rice, salsa, red peppers and onions.

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.

Pouring whisked eggs into a cast iron skillet filled with ingredients to make Whole30 and keto Tex Mex Beef and Rice Casserole.

Top with the sliced tomatoes (cut-side up) and hot pepper, if using.

Adding halved cherry tomatoes and sliced jalapeño peppers on top of paleo taco casserole with ground beef and cauliflower rice.

Put the skillet in the oven and bake for 40 to 45 minutes or until the eggs are set and browned on the edges.

Someone putting a cast iron skillet filled with Nom Nom Paleo's Tex-Mex Beef and Rice Casserole, a grain-free one pan dinner.

Rest the casserole for 5 minutes, and top with cilantro if desired.

An overhead shot of a cast iron skillet filled with paleo, keto, and Whole30 Tex-Mex Beef and Rice Casserole, a grain-free, one-pan dinner!

Slice and serve or save the slices for packed lunches!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


 PRINTER-FRIENDLY RECIPE CARD

A closeup shot of Tex-Mex Beef and Rice Casserole, a Whole30-friendly one pan meal that you can make in a cast iron skillet.
Print Recipe
4.83 from 41 votes

Tex-Mex Beef and Rice Casserole (Whole30, Paleo, Low Carb)

This Whole30-friendly Tex-Mex Beef and Rice Casserole uses cauliflower rice, ground beef, and salsa to make a delicious one-pan grain-free meal your whole family will love!
Prep Time10 mins
Cook Time50 mins
Course: Dinner
Cuisine: Mexican
Keyword: casserole, gluten-free, grain-free, low carb, nomnompaleo, paleo, Tex-Mex, Whole30
Servings: 4
Calories: 444kcal

Ingredients

  • 1 pound ground beef
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 pound riced cauliflower
  • 3 garlic cloves minced
  • 1½ cups roasted tomato salsa
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder salt-free
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 4 large eggs whisked
  • 6 cherry tomatoes cut in half
  • 1 jalapeno pepper or serrano pepper, thinly sliced crosswise
  • ¼ cup fresh cilantro leaves lightly packed (optional)
US Customary - Metric

Instructions 

  • 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 occassionally, 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.

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 444kcal | Carbohydrates: 20g | Protein: 30g | Fat: 28g | Fiber: 6g
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Reader Interactions

Comments

  1. Eden says

    August 11, 2020 at 2:30 pm

    Just wanted to tell you that I make this ALL THE TIME. It’s so good topped with sour cream, guac and cholula. I eat keto most of the time and my favorite part of this dish, beside the taste, is the low calorie count!

    Reply
    • Eden says

      August 11, 2020 at 2:30 pm

      I also use a green pepper usually and if I dont have the cherry tomatoes or jalapenos I make it anyway 🙂

      Reply
    • Meredith says

      June 26, 2021 at 2:32 pm

      Can you make this with frozen riced cauliflower? Any adjustments?

      Reply
      • Michelle Tam says

        June 26, 2021 at 9:48 pm

        You can use frozen! I just dump it in straight from the freezer. It doesn’t really add any extra cooking time.

        Reply
  2. Katie Petty says

    August 11, 2020 at 2:30 pm

    Can I sub ground turkey for the beef? My son is allergic to beef😣. If I did, would I need to make any adjustments to other ingredients?

    P.S.
    I’m in love with your meals!
    – Katie

    Reply
    • Megan Nicole says

      August 11, 2020 at 2:30 pm

      I just made this and I think you could absolutely sub in ground turkey.

      Reply
  3. Megan Nicole says

    August 11, 2020 at 2:30 pm

    OMG. Stop what you are doing right now and make this. It’s phenomenal. If you have picky eaters who don’t like cauliflower, I promise you can’t even taste it or tell it’s in there! If you do dairy, I stirred in a generous amount of shredded habanero cheddar cheese just before I added the eggs, and served it with sour cream. I’m having seconds as I type. One of my favorites for sure!

    Reply
  4. Lauren Wallace says

    August 11, 2020 at 2:30 pm

    Can you use frozen cauli rice? or regular rice?
    thanks!

    Reply
  5. Nancy Schwartz says

    August 11, 2020 at 2:30 pm

    I thought this was very, very bland. I have some hatch green chili powder and once I added that to my serving and more salt, it was better. I would try this again but start out with more salt (I had done 1.5 teaspoons initially) and adding some additional seasonings.

    Reply
  6. Andrea says

    August 11, 2020 at 2:30 pm

    Just made this for the first time, following directions almost exactly. We feed our dogs from the table so I sliced the onions instead of chopping them so we could pull them out. Personally, I found it a bit dry and would add a full 2 cups of salsa next time. I used both the tomatoes and the sliced pepper and it made it very pretty. We can have dairy, so next time, and they will definitely be a next time, I’ll top with some shredded cheese, just because we love it. I may mix it in too, like one of the other comments suggested. Highly recommend!!

    Reply
  7. Carolyn Swann says

    August 11, 2020 at 2:30 pm

    I’m one of those people who like very spicy and flavorful foods. I have made this several times since purchasing the cookbook and it is one of my go-to make-ahead meals. I’m not sure about the people who said it was bland because I found this recipe to be very flavorful! Maybe it is the salsa they are using. I suggest using the salsa in her cookbook or find a salsa that you have used prior to this to ensure the flavors are acceptable. Personally, this is a must for every family – creamy and delicious! Thanks Michelle…love your recipes and your new cookbook!

    Reply
  8. Melissa says

    August 11, 2020 at 2:30 pm

    What kind of utensil are you using to brown the beef?

    Reply
  9. Rene says

    August 15, 2020 at 2:18 pm

    5 stars
    Delicious for any meal of the day. It’s often a breakfast go to during Whole 30 for me and sometimes I add a few more eggs because… I love eggs, lol. We enjoy it a little spicier and tend to kick up the spice a notch. I’m always impressed with the final product and how it really scratches the comfort food itch. YUM!

    Reply
  10. Lynne Miles says

    August 15, 2020 at 6:47 pm

    5 stars
    This was delicious and easy to make. It also look beautiful with the slice tomatoes and jalapenos on top. It also froze really well for hubs to take for lunches.

    Reply
  11. Janet Carmichael says

    August 16, 2020 at 10:18 pm

    5 stars
    This recipe is so easy and has ingredients you are likely to have in your pantry and freezer. I think using a roasted salsa is key to the flavor. I’m so glad that we can now review recipes as I’ve been wanting to say great things about many of these recipes for some time!

    If you have bought Ready or Not! Do it now. It’s a great cookbook, fun to read, fun to cook out of it. Thanks Michelle!

    Reply
  12. Holly Masclans says

    August 17, 2020 at 12:19 am

    5 stars
    This is a family favorite! It’s a casserole so once it’s in the oven there is time to make a salad. I make it once a week.

    Reply
  13. Brian W Lehtola says

    October 3, 2020 at 3:35 pm

    Dear Michelle,
    I have been receiving you frequent emails for so long that I feel that you are a relative of mine. I bought your book “Nom Nom Paleo” soon after it was published because I had been diagnosed with Type 2 Diabetes. I no longer follow a Paleo diet, but I still look at your recipes every week and use many of them (the simple ones with fewest uncommon ingredients).
    So, I just want to say “Thank You” for your recipes and for always making cooking look like such fun.
    I appreciate you!

    Reply
  14. Janine Snyder says

    February 21, 2021 at 9:39 pm

    5 stars
    If you want to take this over the top, make a batch of cashew queso to drizzle on top. I love make ahead meals that are a one dish deal. Perfect for busy nights. Thank
    You!

    Reply
  15. Lilly says

    May 15, 2021 at 10:12 pm

    I am allergic to tomatoes and all citrus and a lot of your sauces and recipes use both (your stir fry sauce for example) and this recipe for example.

    Do you have any suggestions for alternative options to salsa or marinara or citrus juice in your stir fry?

    Reply
    • Michelle Tam says

      May 16, 2021 at 11:21 pm

      Maybe a green tomatillo salsa in place of tomato-based salsa? Maybe white balsamic vinegar + sweetener for citrus?

      Reply
  16. Rachel says

    May 19, 2021 at 5:31 pm

    5 stars
    I love this recipe and have made it many times. I recently stopped eating eggs and am curious if there’s another binder anyone has used- flax eggs?

    Reply
  17. Jessie says

    May 28, 2021 at 12:29 pm

    Silly question, but is there some place to see the actual size of the cast iron you just in the recipe? I clicked on link to favorite gadgets, but there are several pans, skillets etc.

    I find myself often starting in what I thought was correct pan per instructions, but then finding my definition of “medium,” for instance, is wrong. Or does one just measure out 2 qts of something random and test first?

    Reply
    • Michelle Tam says

      May 28, 2021 at 5:23 pm

      Whenever I refer to a large skillet, it is almost always a 12-inch skillet.

      Reply
  18. Bekki Kahler says

    September 23, 2021 at 6:24 pm

    Anything I can sub for the meat to make this lacto-ovo vegetarian without changing the rest of the recipe? I want to try this soon and maybe use black beans as protein.

    Reply
  19. Carol M says

    January 1, 2022 at 9:57 pm

    I love dishes with ground beef and cauliflower and this sounds great except I can’t have eggs so what can I substitute??

    Reply
    • Michelle Tam says

      January 2, 2022 at 6:02 pm

      You can leave them out and make a Tex-Mex stir-fry!

      Reply
  20. Shelley says

    January 3, 2022 at 6:40 pm

    5 stars
    Love it!! Great way to start a round

    Reply
  21. DIANE ASOYUF says

    January 9, 2022 at 9:43 pm

    5 stars
    Delicious.I added 3 cups of Salsa and mixed some cheese in with it. I will definitely make again

    Reply
  22. LKL says

    August 12, 2022 at 4:44 am

    5 stars
    I’ve made this many times with ground beef and we love it, but I tried ground chicken last night and was *amazed* that it tasted exactly the same. I told my husband it was chicken and he didn’t believe me!

    Reply
  23. Christina Gibson says

    January 29, 2023 at 1:39 am

    Just pulled this out of oven to eat soon for dinner. Smells and looks so good. Have not made it before. Stuck to the recipe. I just love your app. Have had it since 2014 maybe? So organized and so many details all taken care of for you. You and Henry could not make this blog and app any more user friendly. Thanks for that.

    Reply
  24. Danielle says

    February 18, 2023 at 6:43 pm

    Does this have a frittata like texture? Not a fan of baked egg dishes like frittatas wondering similar this might be

    Reply
    • Michelle Tam says

      February 19, 2023 at 7:23 pm

      It is kinda frittata-like in texture…

      Reply

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