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Paleo Taco Casserole

This recipe came about because I was looking for paleo freezer friendly casseroles that I could make ahead and freeze for after our baby when I knew I wouldn't feel like cooking. The first run was an experiment and I tweaked it a bit and liked it so much I made it twice in one weekend! One to freeze and one for meal prep! If you give it a try let me know what you think!


  • 1 tsp fat of choice 

  • 1 pound grass fed ground beef

  • 18 oz fresh riced cauliflower (this is usually about 1.5 bags)

  • 1 red bell pepper, sliced thin

  • 1/2 orange or yellow bell pepper, sliced thin

  • 1/2 large white onion, sliced thin

  • 1 12oz jar of your favorite salsa 

  • 4oz can diced green chiles

  • 2T lime juice (about the juice of one lime)

  •  1/2 packet Trader Joe’s taco seasoning

  • Pickled jalapeños 

  • 4 large eggs plus one egg white


  1. Preheat oven to 400°. 

  2. Put the cauliflower rice in the bottom of a large casserole dish and spread evenly.

  3. Heat your fat of choice over med/high heat. Add the peppers and onions and cook until tender. Add to the baking dish with the cauliflower rice.

  4. Cook the ground beef until pink is gone.  Sprinkle with taco seasoning and stir to combine.

  5. In a medium bowl add the eggs, jar of salsa, lime juice, and green chiles and wisk to combine.

  6. Add the cooked ground beef to the casserole dish and combine then pour the egg mixture into the baking dish and stir well to make sure everything is incorporated.  The egg mixture is what helps everything stick together so make sure you mix it well! 

  7. Add pickled jalapeños to the top and press into the mixture. Bake for about 45-55 minutes or until eggs are well set in the middle and edges begin to brown well.  If you take it out too early it won't hold together well.

  8. Once cooled, cut into 6 pieces.  This casserole is great for meal prep for the week or can be frozen and enjoyed later!

My favorite way to eat this is to serve over shredded lettuce and add guacamole, hot sauce, cilantro, and a few plantain chips for some crunch! It’s great on it’s own but if you eat cheese you can top it with some Mexican blended cheese as well!  If you try it let me know what you think!

Nutrition: 1/6 of recipe 246kcal/11F/12C/22P


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