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!
Servings: 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 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
Calories: 444kcal | Carbohydrates: 20g | Protein: 30g | Fat: 28g | Fiber: 6g