This was one of my first homemade meals after my European vacation and I tell you it was a welcome sight!
I loved most of my meals in Europe, but they do have a LOT of bread there! Croissants for breakfast, I should say, Nutella croissants, pizza and pannini’s for lunch, and pasta for dinner. We would order salads, but sometimes it was just iceberg lettuce with oil and vinegar (not my kind of salad).
That being said, I ate more bread than I normally do and when I got home, I wanted to get back to some of my healthy swaps! This Paleo Tex Mex Beef and Cauliflower casserole was a great weekday meal, giving me high protein, veggies and a ton of flavor without all the extra carbs.
Paleo Tex Mex Beef and Cauliflower Casserole
Servings 4 people
Ingredients
- 1 lb lean ground beef
- 1 head riced cauliflower
- 1 bell pepper chopped
- 1 small onion chopped
- 2 cloves garlic crushed
- 1.5 cups fire roasted salsa
- 1 tsp oregano
- 1 tbsp chili powder
- salt and pepper to taste
- 4 eggs beaten
- 8 cherry tomatoes halved
- chopped cilantro to garnish
Instructions
Brown beef in skillet. Add onion, peppers, garlic and seasonings. Cook for 5 minutes. Let cool slightly. Add salsa, eggs, riced cauliflower and mix together. Smooth the top. Place cut tomatoes on top and bake in a 350 oven for 45 minutes. Top with cilantro and serve.
