Paleo Taco Casserole
Print Recipe

Paleo Taco Casserole

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: taco, beef, casserole
Servings: 6


  • 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


  • 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.


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