Beef Enchilada Bake | Paleo, Keto, Whole30

Servings:

Calories: 593kcal

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)

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!

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.