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Tex-Mex Beef and Rice Casserole

URL: https://nomnompaleo.com/tex-mex-beef-and-rice-casserole

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 pound riced cauliflower
  • 3 cloves garlic, minced
  • 1½ cups roasted tomato salsa
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder, salt-free
  • to taste Diamond Crystal kosher salt
  • to taste freshly ground black pepper
  • 4 large eggs, whisked
  • 6 pieces cherry tomatoes, cut in half
  • 1 jalapeno or serrano pepper, thinly sliced (optional)
  • ¼ cup fresh cilantro leaves, lightly packed (optional)

Instructions

  1. Preheat the oven to 350°F.
  2. Heat a large, oven-proof skillet over medium-high heat and add the ground beef.
  3. Break up the meat and cook until no longer pink, about 5 to 7 minutes.
  4. Add the diced onion and bell pepper, and stir-fry for 5 minutes until softened.
  5. Stir in the riced cauliflower and minced garlic.
  6. Mix in the salsa, oregano, and chili powder, seasoning with salt and pepper.
  7. Remove from heat and pour in the whisked eggs, stirring gently.
  8. Top with sliced tomatoes and optional hot pepper.
  9. Bake in the oven for 40 to 45 minutes until the eggs are set and browned.
  10. Let rest for 5 minutes, then top with cilantro if desired and serve.

Nutrition Facts (estimated)

Servings
4
Calories
444
Total fat
28g
Total carbohydrates
20g
Total protein
30g
Sodium
0mg
Cholesterol
0mg

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