Tex-Mex Beef and Cauliflower Rice Casserole
Description
Nom Nom Paleo has hundreds of great ideas on their site and in their cookbooks – this tasty (quick!) little number is borrowed from the ‘Ready Or Not!’ cookbook by Michelle Tam and Henry Fong. While fresh cauliflower rice would likely be best, I only had access to frozen and I simply sautéed it all a little longer to remove the extra moisture before adding the eggs and baking it. We argued over the leftovers at lunch the next day! – enjoy!
Ingredients
1 lb. ground beef
1 small onion AND 1 red pepper, both diced
3 to 4 cloves of garlic, minced
1 lb. riced cauliflower (I used 2 bags (340 g/12 oz) frozen)
1 jar (440 mL) your favorite salsa ~this is about 1 1/2 cups
1 t. dried oregano AND 1 T. chili powder
kosher salt and freshly ground pepper
4 eggs, lightly beaten
6 cherry tomatoes, halved, or 1 small Roma, sliced
1 jalapeño, thinly sliced – I de-seeded mine
For Serving – fresh cilantro, sour cream, avocado slices, hot sauce, grated cheese
Instructions
Preheat the oven to 350 and heat up a bit of oil in a large, oven-proof skillet. When the pan is hot, add in the beef and cook and stir for a few minutes, making sure to break it up, then add in the onion, red pepper and garlic and continue to cook until the vegetables have softened and the beef is no longer pink. Add in the cauliflower – as I mentioned, if it was frozen, you’ll need to continue cooking until there is very little liquid, but if the cauliflower is fresh, simply stir it in.
Pour in the salsa and sprinkle in the oregano, chili powder and some salt and pepper – season to taste (I usually add my salt and pepper when the meat is being cooked), and then remove the skillet from the heat and pour in the eggs, making sure that they’re evenly dispersed. Top the dish with sliced tomatoes and jalapeño and then bake for 40 to 45 minutes until the eggs are set and the edges have started to brown.
Dish up into big bowls and garnish as you wish, the leftovers are also super tasty!
