I love making "one-dish" meals like chili, meatloaf, etc. They have become a major favorite around my house since you can get your meat & veggies all in one flavorful bite, while saving yourself the work of too many dishes!
This new creation of mine was inspired by my love of one-dish meals, and the fact that I wanted Mexican food (but Paleo style!). I think that Mexican foods are some of the toughest to "Paleo-fy", since most are wrapped in a tortilla & served with rice and beans~ so not quite Paleo-friendly.
I wanted a dish that would satisfy the cravings for a Mexican flavor, without any guilt. This baked casserole gives you the taste of an enchilada when you bite into it, but is packed with high-quality beef and a ton of veggies. I use cauliflower "rice" in this dish, which has a great grain-like texture that is the perfectly neutral-flavored base for the ground beef and enchilada sauce.
This enchilada bake tastes amazing, is super filling & hearty, and makes great leftovers! It's also a great way to put your shredded cauliflower to use. (See my post on how I shred & store my cauliflower in bulk here)
Let me know if you give it a try! I'm pretty excited about this one... definitely something a little different! :)
- 4 cups shredded cauliflower (about 1 medium head)
- 1 lb grass-fed ground beef
- 1/2 red onion
- 1/2 green bell pepper
- 1 jalapeño, minced
- 3 eggs
- 1 cup tomato sauce
- 1 Tbsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic
- 1/4 tsp oregano
- salt & pepper to taste (don't be shy with it... there's a lot of cauliflower to season up!)
- Preheat the oven to 400ºF.
- Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your sauce.
- Saute the ground beef & onion in a large pan until the meat is no longer pink.
- Stir the bell pepper, jalapeño, and enchilada sauce into the pan until until combined.
- Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
- Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
- Crack the three eggs into the casserole, and stir them in until the eggs are no longer visible.
- Once stirred, bake for 45 minutes to 1 hour- or until browned around the edges.
- Let it cool for a few minutes, slice into squares, & serve!