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!  🙂
 

 

Print Recipe

Beef Enchilada Bake | Paleo, Keto, Whole30

Servings: 8
Calories: 593kcal

Ingredients

  • 24 oz riced cauliflower
  • 1 1/2 – 2 lbs grass-fed ground beef
  • 1 onion diced
  • 1 red or green bell pepper diced
  • 1 jalapeno 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 and pepper (don't be shy with it… there's a lot of cauliflower to season up!)
  • avocado slices (optional garnish)
  • chopped cilantro (optional garnish)
  • hot sauce (optional garnish)
  • lime wedges (optional garnish)
  • salsa (optional garnish)

Instructions

  • Preheat the oven to 400ºF.
  • Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
  • Saute the ground beef & onion in a large pan until the meat is no longer pink.  Drain any excess liquid.
  • Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan 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 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 the casserole is browned around the edges and the eggs are set.
  • 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.

Nutrition

Calories: 593kcal | Carbohydrates: 11g | Protein: 40g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 243mg | Sodium: 501mg | Fiber: 4g | Sugar: 5g | Iron: 6mg
Filed   Beef, one dish meals, Whole 30