Tex-Mex Beef Skillet Casserole
This Paleo meal is part of my recipe rotation. My kids like it and the preparation is pretty mindless. Using a frozen bag of riced cauliflower saves time. Feel free to kick up the heat using a spicier salsa and topping it with sliced jalapenos alongside the tomatoes. Making meals kid-friendly, jalapenos no longer enter our house. Sliced leftovers are great for lunch the next day or for refueling after a hard workout.
Tex Mex Beef Skillet Casserole
- 1 lb riced cauliflower
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 ½ cup salsa
- 1 Tbsp chili powder
- 1 tsp dried oregano
- salt and pepper
- 4 large eggs, whisked
- 6 cherry tomatoes, cut in half
- ¼ cup fresh cilantro, lightly packed
- Preheat oven to 350, with the rack in the middle. Heat a large ovenproof skillet over medium heat on the stovetop. Add the beef when the pan is hot. Cook for about 5-7 minutes, until no longer pink.
- Add the onion and bell pepper, and cook for 5 minutes until softened.
- Add the riced cauliflower and stir to combine. Stir in the garlic and cook for 1 minute. Pour in the salsa, chili powder and oregano. Season with salt and pepper to taste.
- Remove the skillet from the stove and pour in the whisked eggs. Gently stir to incorporate and smooth the top with a spatula.
- Top with tomatoes, cut side up and put the skillet in the oven. Cook for 40-45 minutes, or until the eggs are set and browned on the edges. Rest for 5 minutes and top with cilantro and serve.
Source: Ready or Not! Nom Nom Paleo Michelle Tam & Henry Fong
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com