Beef Enchilada Bake | Paleo, Keto, Whole30

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!  :)

Ingredients:

• 24 oz riced cauliflower
• 1.5 to 2 lbs grass fed ground beef
• 1 onion, diced
• 1 red or green bell pepper, diced
• 1 jalapeño, minced (seeds removed)
• 5 eggs
• 14.5 oz tomato sauce
• 2 Tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• salt & pepper to taste (don't be shy with it... there's a lot of cauliflower to season up!)
• optional garnish:  avocado slices, chopped cilantro, hot sauce, lime wedges, salsa, etc.

Directions:

1. Preheat the oven to 400ºF.
2. Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
3. Saute the ground beef & onion in a large pan until the meat is no longer pink.  Drain any excess liquid.
4. Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
5. Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking. 
6. Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.  
7. Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
8. Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
9. Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice!

*Notes:

• I've updated this recipe to what's basically a double batch, which easily serves 6 or more (depending on your serving size).  Feel free to cut the recipe in half if you're feeding less or don't want leftovers.