This beef taco casserole is grain-free and Whole30 compliant. It packs a punch of flavor and feeds a crowd!
When you’re nearing the end of a Whole30, the last thing you want to do is cook, amiright?
You’ll probably find yourself grabbing hard boiled eggs and Lara bars instead of meals. But this Beef Taco Casserole is here to save you from Lara Bar dinners!
When it really boils down to it, I’m a lazy cook. (See what I did there?)
What goes in paleo Beef Taco Casserole?
I wanted to make this taco casserole as quick and easy as possible, but also flavorful and satisfying. I’ve had a few other similar style casseroles, and the flavor just wasn’t there – you had to add a bunch of things to make it taste like anything.
Cauliflower Rice: sometimes I rice my own cauliflower, because I’m cheap, but there’s something to be said for paying someone else to do the prep once in awhile. So, up to you. You can buy it pre-made or follow my post here to make your own.
Taco meat: If you’re on Whole30, you’re going to have to make your own. (And if you’re on Whole30 and have found pre-made compliant taco meat, by all means tell me NOW!) This is also something I believe should be quick, easy, flavorful, and not have added sugar, so I’ve put together my blend here.
Here’s a little hack – I often will season meat right after I buy it before I freeze it. You can season and freeze it raw, or season it, cook it, and freeze it. But it’s so nice to go in the freezer and grab a pound of taco meat instead of a pound of ground beef. Meal prep at it’s finest!
Veggies: keeping it simple with peppers and onions, but feel free to add anything you like! When it comes to veggies, the more the merrier.
Sauce: Whole30 compliant salsa, salsa, a can of diced green chiles, and a few eggs to hold it all together.
What goes on paleo Beef Taco Casserole?
If you’re in a hurry or just feeling lazy, this one is flavorful all on its own. That being said, there are a few things that will give it an extra “boost”:
Cilantro: Some people say this tastes like soap. If you are one of those people, then obviously do not add cilantro. I think it is delicious, so I add mine in abundance (as evidenced by my photographs.)
Lime: All tacos are better with lime, always. Serve with wedges, but watch your eyes. Nothing worse than lime juice in the eye.
Avocado: Is there any food that avocado doesn’t improve? If you find one, let me know. In the meantime, add some to your casserole.
Easy peasy taco pie, made with the laziest of Whole30ers in mind. Enjoy!
PS – Can we just talk about my feelings for this fork? I feel more strongly about it than I have ever felt towards any silverware in the past. It was a Christmas gift from my sister and I heart it. (She also got me a Paleo Scaleo spoon, which you can check out over in my Tomato Basil Soup recipe!) I want all my silverware to say something now. Think of all the motivational messages you could read while eating!
If your fork could say something, what would it say? Leave it in the comments for us all to enjoy!
- 1 Tbsp coconut oil
- 1 pound taco meat
- 1 head cauliflower, riced
- 1 red bell pepper, diced
- 1 onion, , diced
- 1 jar salsa
- 1 can hot diced green chiles
- zest & juice of 1 lime
- 4 medium eggs
- Preheat oven to 375°.
- Place your cauliflower rice in a 9x13 baking dish. No need to pre-cook!
- Heat your coconut oil in a pan over medium high heat and add the onion and bell pepper. Cook 5-7 minutes or until tender. Remove from heat and add to the baking dish with the cauliflower rice.
- Return pan to the stovetop and cook your taco meat until cooked through. Add to the baking dish.
- In a small bowl, whisk the eggs until smooth.
- Add the salsa, chiles, lime zest and lime juice to the eggs and stir.
- Pour the egg and salsa mixture into the baking dish and stir to combine. Try to get everything coated in the sauce!
- Bake for 35-45 minutes or until eggs are set and edges begin to brown.
- Serve topped with your favorite taco toppings - my favorites are cilantro, avocado, and lime juice!
Nutrition Information:Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 311Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 169mgSodium: 724mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 25g
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