Mexican Ground Beef Casserole

• servings: 9 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 tbsp Avocado oil

4 cups Cooked cauliflower rice

1/2 tsp Sea salt

1 10-oz can Diced tomatoes with green chilies ((drained very well))

1 tbsp Avocado oil

2 large Bell peppers ((diced))

1/2 large Onion ((diced))

Sea salt ((to taste))

Black pepper ((to taste))

1 cup Sour cream

2 lb Ground beef

3/4 cup Water

1/4 cup Taco seasoning

2 cups Mexican cheese blend ((shredded))

Tomatoes ((diced))

Jalapenos ((sliced))

Avocados ((sliced))

Fresh cilantro ((chopped))

Directions

In a skillet, cook cauliflower rice with 1 tablespoon (14.79 ml) avocado oil and 1/2 tsp (2.46 g) sea salt.

Stir in the drained diced tomatoes with green chiles. Transfer the mixture to the bottom of a 9x13 glass casserole dish. Set aside.

Wipe down the skillet to remove any cauliflower pieces. Heat another tablespoon of oil over medium heat, then add the bell peppers and onions. Saute for 10-15 minutes, until soft and starting to brown. Season with salt and pepper to taste.

Arrange the vegetables over the cauliflower rice in the casserole dish. Spread sour cream evenly on top with a spatula. Set aside.

Preheat the oven to 400 degrees F (204 degrees C).

Add the ground beef to the pan and increase heat to medium-high. Cook for about 10 minutes, breaking apart with a spatula, until browned.

Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes, until it thickens and taco meat forms.

Spread the beef mixture evenly over the casserole dish. Sprinkle with shredded Mexican cheese on top.

Bake for about 10-15 minutes, until the casserole is hot and cheese is melted.

Notes

Optional Toppings:

Tomatoes

Jalapenos

Avocados

Sour cream

Fresh cilantro

Guacamole

Salsa

Nutrition

• Calories: 529 kcal
• Total Fat: 38.9 g
• Saturated Fat: 7.2 g
• Cholesterol: 36.9 mg
• Sodium: 347 mg
• Total Carbohydrate: 9.5 g
• Dietary Fiber: 3.2 g
• Total Sugars: 4.5 g
• Protein: 37 g