Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Here’s the deal, I love tacos. But I always feel like I need something to go with them. They aren’t a stand alone meal by themselves. Okay fine, they totally could be, BUT I’m all about building a balanced plate with plenty of veg to go with that taco goodness. Which is why I’m so totally excited by this taco casserole! With a layer of fluffy cauliflower rice and plenty of summer peppers sautéed with grass-fed ground beef, this paleo taco casserole is a dreamy one-dish meal. There’s something so wonderfully comforting about casserole dishes and this one does not disappoint.
You can top individual servings of the taco casserole with your favorite accoutrement (oh we fancy) or if you’re eating it in one night, throw the toppings on the whole dish. Shredded lettuce, salsa, sliced olives, avocado and cheese, if you dare, are all perfectly wonderful.
With some quick prep, this paleo taco casserole comes together in a breeze for a great weeknight meal. This recipe uses my favorite homemade taco seasoning blend to give it a great boost of flavor without the questionable ingredients of store-bought seasoning blends. You can make it all ahead of time; simply omit the casserole toppings until ready to serve. Reheat the casserole at 300F for 15-20minutes and then throw those tasty toppings on.
Freeze smaller servings of this casserole as part of your postpartum meal prep by dividing the cauliflower-rice and taco meat between foil pans. Par-bake for 15 minutes, allow to cool, then wrap tightly and freeze. Defrost in the fridge, then bake at 350 for 15-20minutes.