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.

Paleo Taco Casserole

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Ingredients

  

• 2 lbs ground beef
• 1 sweet onion diced
• 2 bell peppers diced
• 1/2 jalapeno seeded and minced
• 2 cloves garlic sliced thin
• 6 cups riced cauliflower
• 1 tbsp olive oil
• 1 lime
• 1/2 tsp salt
• 4 tbsp taco seasoning see recipe below
• 1/2 cup salsa
• 7 oz can salsa verde
• 3 eggs lightly whisked

Optional Toppings

• 2 cups shredded lettuce
• 1/2 cup grated cheese
• 1/2 cup salsa
• 1/4 cup black olives
• 1 bunch cilantro

Instructions

 

• Preheat oven to 350F
• In a large cast iron skillet, brown ground beef over medium heat.
• While ground beef is cooking, prepare the cauliflower rice. In a medium skillet, saute 6 cups riced cauliflower with 1 tbls olive oil. Sprinkle with 1/2 tsp salt and cook until fluffy. Add lime juice. Stir and remove from heat.
• Remove browned beef from pan with a slotted spoon and set aside. Add diced onion, peppers, and garlic to the remaining cooking liquid. Stir and saute until peppers soften and onion is translucent.
• Return beef to pan with peppers and onions. Add 4 tbls taco seasoning and stir in 1/2 cup salsa and can of salsa verde. Mix until well combined.
• Remove from heat and stir in 3 lightly whisked eggs.
• Spread cauliflower rice in an even layer in a 9X13 glass baking dish. Top with meat and veggie mixture.
• Bake at 350F for 25-30 minutes until casserole is set and lightly browned.
• Top with your favorite taco toppings! Ours are shredded lettuce, cheese, olives, salsa and avocado.

Notes

If you are making this ahead, leave off the toppings until ready to serve. 

Keyword taco, beef, casserole

Homemade Taco Seasoning

Ditch the packets and make a better blend in your own kitchen!

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Prep Time 5 minutes mins

Ingredients

  

• 2 tbsp cumin
• 2 tbsp chili powder
• 2 tsp paprika
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp coriander
• ½ tsp cinnamon

Instructions

 

• In a small bowl, whisk together all ingredients.
• Store in an airtight container until ready to use!