Serves 4
80 min
Tex-Mex Beef and Rice Casserole
Recipe GLPR5114439f7b185a
A hearty one-pan casserole featuring seasoned ground beef, sautéed vegetables, and riced cauliflower, bound together with whisked eggs and topped with fresh tomatoes and jalapeños. Baked until the eggs set and the edges turn golden brown. Whole30, Paleo, and Low Carb friendly.
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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 salt-free chili powder
Diamond Crystal kosher salt to taste
Freshly ground black pepper to taste
4 large eggs, whisked
6 cherry tomatoes, halved
1 jalapeño pepper, thinly sliced
¼ cup fresh cilantro leaves (optional)
Directions
Preheat your oven to 350°F and position the rack in the middle. Heat a large oven-safe skillet over medium-high heat.
Once the skillet is hot, add the ground beef and cook, breaking it apart with a spatula and stirring occasionally, for 5 to 7 minutes until the meat is no longer pink and has reached an internal temperature of 160°F.
Stir in the diced onion and red bell pepper. Cook for 5 minutes until the vegetables are softened and beginning to release their natural juices.
Add the riced cauliflower and minced garlic, stirring well to combine with the beef and vegetables.
Mix in the roasted tomato salsa, dried oregano, and chili powder. Season to taste with kosher salt and freshly ground black pepper.
Remove the skillet from the heat. Pour the whisked eggs over the beef mixture and gently stir until evenly combined. Smooth the top with a spatula. Arrange the cherry tomato halves (cut-side up) and jalapeño slices over the surface.
Transfer the skillet to the preheated oven and bake for 40 to 45 minutes until the eggs are set throughout and the edges are browned and cooked through (eggs should reach 160°F internal temperature).
Let the casserole rest for 5 minutes out of the oven. Top with fresh cilantro leaves if desired, and serve.
