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!
Table of Contents
- An easy paleo casserole for any time of the day!
- Can you use another protein instead?
- Can you adjust the spice level?
- Can you bake this in a casserole dish?
- Ingredients
- How to make Tex-Mex Beef and Rice Casserole
- What can you serve this with?
- How can you save the leftovers?
- More paleo casserole recipes
- Tex-Mex Beef and Rice Casserole (Whole30, Paleo, Low Carb) Recipe
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.
Ingredients
- Ground beef: I like using lean ground beef, but feel free to use your favorite ground meat.
- Eggs
- Onion
- Cherry tomatoes
- Red bell pepper
- Jalapeno or serrano pepper (optional)
- Riced cauliflower: This simple substitute keeps this casserole low carb and adds extra nutrients.
- Garlic
- Roasted tomato salsa: Just use your favorite store-bought brand!
- Dried oregano
- Chili powder
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Fresh cilantro, lightly packed (optional)
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
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes 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
Tex-Mex Beef and Rice Casserole (Whole30, Paleo, Low Carb)
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)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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!
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!
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?
Maybe a green tomatillo salsa in place of tomato-based salsa? Maybe white balsamic vinegar + sweetener for citrus?
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?
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?
Whenever I refer to a large skillet, it is almost always a 12-inch skillet.
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.
I love dishes with ground beef and cauliflower and this sounds great except I can’t have eggs so what can I substitute??
You can leave them out and make a Tex-Mex stir-fry!
Love it!! Great way to start a round