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Tex-Mex Beef and Rice Casserole

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 Time 10 minutes
Cook Time 50 minutes
Servings 2 people
Calories 444 kcal

Ingredients
  

  • 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

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.
Keyword Paleo
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