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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.
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4.93 from 27 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


  • 1 pound ground beef
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 pound riced cauliflower
  • 3 garlic cloves minced
  • 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)


  • 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.


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