Easy and Soul-Satisfying Mexican Ground Beef Casserole
A bold Mexican-spiced ground beef and cauliflower rice casserole with jalapeño, diced tomatoes, and a creamy mayo topping.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 450g lean beef mince
- 1 medium capsicum, chopped
- ½ jalapeño, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 1 can diced tomatoes (400g)
- 2 tablespoons tomato paste
- 4 cups cauliflower florets
- ⅓ cup paleo-friendly mayonnaise
- 1 tablespoon nutritional yeast
- 1 scallion, sliced (optional)
- salt and black pepper to taste
Original recipe: https://paleogrubs.com/mexican-ground-beef-casserole
Method
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Pulse cauliflower florets in a food processor until rice-sized.
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Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and jalapeño for 5 minutes.
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Add garlic and cook for 30 seconds.
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Add ground beef and brown, stirring occasionally.
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Mix in cumin, chili powder, and oregano.
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Stir in diced tomatoes and tomato paste.
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Add cauliflower rice and stir until liquid evaporates. Season with salt and pepper, then remove from heat.
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Transfer mixture to a greased baking dish.
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Combine mayonnaise, nutritional yeast, and 1 tablespoon water and spread over the casserole.
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Bake at 175°C for 30–35 minutes.
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Serve topped with sliced scallion.