Tex Mex Casserole

Today I'm sharing yet another crowd-pleaser (i.e. picky toddler-approved meal) at my house: Tex Mex Beef and "Rice" Casserole. This dish is tasty and so easy! On top of that, it is packs several nutrient-dense ingredients that are extremely affordable (ground beef, veggies, and eggs), so if you're on a budget or trying to feed a large crew, be sure to check this one out. Did I mention it only dirties one pan so clean up is a breeze?? If you aren't following a Paleo diet, I suggest topping it with a dollop of plain Greek yogurt. This adds a creamy texture and almost tastes like sour cream! Avocado would also add some flair if you're looking for a whole food addition. Hope you enjoy!

INGREDIENTS:

1 lb riced cauliflower (save yourself a step and purchase the frozen riced cauliflower)
1 lb ground beef
1 small yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1-1/2 cups roasted tomato salsa (make sure to check label for no sugar)
1 tsp dried oregano
1 tbsp chili powder
Kosher salt
Freshly ground black pepper
4 large eggs, whisked
6 cherry tomatoes, cut in half
1 jalapeño or serrano pepper, thinly sliced crosswise (optional)
1/4 cup fresh cilantro, lightly packed

INSTRUCTIONS:

1. Preheat the oven to 350°.

2. Heat a large, oven-proof skillet over medium-high heat. When the pan gets hot, add the ground beef. Break up the meat with a spatula as it cooks. Cook the meat until it's no longer pink (usually 5-7 minutes), being sure to stir it as it cooks.

3. Add the onion and bell pepper to the skillet. Cook until the veggies soften (usually 5 minutes).

4. Add the riced cauliflower to the skillet and stir to combine completely. Then, stir in the minced garlic and cook for 1 minute or until fragrant.

5. Pour in the salsa, oregano, and chili powder. Season to taste with salt and pepper.

6. Remove the skillet from the heat and pour in the whisked eggs. Stir the mixture gently and smooth the top of casserole with a spatula.

7. Top the casserole with the sliced tomatoes (cut-side up) and hot pepper, if using. Place the skillet in the oven.

8. Cook for 40-45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.