Tex-Mex Beef and Rice Casserole (Whole30, 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! 

An easy paleo casserole for any time of the day!

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!

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.

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 to make Tex-Mex Beef and Rice Casserole

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 and stir-fry for 5 minutes or until softened.

Stir in the riced cauliflower and 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.

Slice and serve or save the slices for packed lunches!

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.

How can you save the leftovers?

Transfer the slices to a sealed airtight 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.

More paleo casserole recipes

• Mexican Breakfast Casserole
• Chicken Divan
• Italian Sausage Breakfast Casserole
• Italian Sausage and Kale Casserole
• Thai Chicken Curry Casserole