Everyone’s Favorite Mexican Casserole

Right before a holiday feast I do my best to make meals that are as diverse as I can from the traditional Christmas feast (or Thanksgiving or whatever holiday is coming up). So the week before we have turkey I make sure to do Italian, Chinese, and a Mexican dish to prepare our tastebuds for that special meal. I hit a winner this year in the Mexican category when Deb sent me this recipe yesterday. 

Casseroles can get a bad rap. Just the name stirs up thoughts of opening can after and can and dumping them all together in a pot- Voila Casserole. This dish has very few cans and lots of veggies. It is a dish I'll be making again and again.

Mexican Casserole

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic clove, minced
  • 1 pound lean ground beef
  • 1 medium bell pepper, chopped
  • ½ jalapeno, sliced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper (optional)
  • 1 (14 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 4 cup cauliflower florets
  • 1/3 cup homemade or Paleo friendly store-bought mayonnaise
  • 1 tbsp nutritional yeast
  • 1 scallion, sliced (optional)
  • salt, black pepper to taste

Place the cauliflower florets in a food processor and pulse a few time until it resembles rice. Set aside. To make this recipe go faster I bought 2 packages of riced cauliflower and used those in place of 'ricing' the cauliflower myself. In a large skillet (I used a dutch oven as I made a double batch) heat the oil over medium heat. Add the onion, bell peppers and jalapeno. Cook until the veggies are soft, about 5 minutes. Add the garlic and cook for 30 seconds more. Add in the ground beef. Stirring occasionally until it is no longer pink, another 5 minutes or so. Add the spices, mix to combine. Add the diced tomatoes and tomato paste. Stir the cauliflower rice back into the pot. Season with salt and pepper.

Preheat oven to 350 degrees F. If your mixture is not in an oven safe dish transfer it over. In a small bowl mix the mayonaise and the nutritional yeast together. Spread the mixture over the other ingredients. Bake for 30 minutes. 

Enjoy Good Food,

Coach Nancy

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