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If you're craving a hearty, flavorful dish that fits into your Paleo lifestyle, this Enchilada Casserole is a game-changer. Packed with ground beef, cauliflower rice, and topped with fresh avocado and shredded lettuce, it's a satisfying meal without the guilt. Perfect for a family dinner or meal prep, this casserole brings all the Mexican flavors you love in a healthier package. Let's get cooking!
The name of the recipe: Paleo Enchilada Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup sliced black olives
- 2 cups cauliflower rice
- 1 cup shredded lettuce
- 1 cup diced avocado
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onions and garlic to the skillet and cook until softened.
- Stir in diced tomatoes, tomato sauce, chili powder, cumin, and salt. Simmer for 10 minutes.
- In a baking dish, layer cauliflower rice, beef mixture, and black olives.
- Bake in preheated oven for 20 minutes.
- Top with shredded lettuce and diced avocado before serving.
What You Will Need
Read more: Paleo Pizza Casserole Recipe
What you will need to make Paleo Enchilada Casserole
- Ground beef: Provides a rich, savory base and protein essential for the casserole's hearty texture and flavor.
- Chopped onions: Adds sweetness and depth, balancing the savory elements of the dish.
- Garlic: Enhances the overall flavor with its aromatic and pungent qualities.
- Diced tomatoes: Contributes acidity and juiciness, helping to create a balanced sauce.
- Tomato sauce: Thickens the mixture, adding a concentrated tomato flavor.
- Chili powder: Brings heat and a smoky flavor, essential for an enchilada taste.
- Ground cumin: Adds earthy warmth, complementing the chili powder.
- Sliced black olives: Offers a briny contrast, enhancing the casserole's complexity.
- Cauliflower rice: Provides a low-carb, grain-free base that absorbs flavors well.
- Shredded lettuce: Adds a fresh, crisp texture to the finished dish.
- Diced avocado: Contributes creaminess and a mild, buttery flavor, balancing the spices.
Tools and Instruments Needed
What tools/instruments will be needed to make Paleo Enchilada Casserole Recipe
- Skillet: Essential for browning ground beef and sautéing onions and garlic, ensuring flavors meld together perfectly.
- Baking dish: Needed to layer the casserole ingredients and bake them evenly in the oven.
- Knife: Crucial for chopping onions, mincing garlic, and dicing tomatoes and avocado.
- Cutting board: Provides a safe surface for all the chopping and dicing tasks.
- Oven: Required to bake the casserole, bringing all the ingredients together into a cohesive dish.
Paleo Enchilada Casserole Recipe
A delicious and healthy paleo-friendly enchilada casserole.
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Ingredients:
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onions
- 2 cloves Garlic, minced
- 1 cup Diced tomatoes
- 1 cup Tomato sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 1 cup Sliced black olives
- 2 cups Cauliflower rice
- 1 cup Shredded lettuce
- 1 cup Diced avocado
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onions and garlic to the skillet and cook until softened.
- Stir in diced tomatoes, tomato sauce, chili powder, cumin, and salt. Simmer for 10 minutes.
- In a baking dish, layer cauliflower rice, beef mixture, and black olives.
- Bake in preheated oven for 20 minutes.
- Top with shredded lettuce and diced avocado before serving.
Notes:
This casserole is perfect for a healthy, paleo-friendly meal.
Read more: Paleo Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook ground beef, onions, and garlic.
- Mix in tomatoes, tomato sauce, chili powder, cumin, and salt.
- Let the mixture cool completely.
- Layer cauliflower rice, beef mixture, and black olives in a baking dish.
- Cover tightly with plastic wrap and refrigerate for up to 2 days.
Freezing Instructions
- Prepare the casserole as directed but do not bake.
- Wrap the baking dish tightly with plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator overnight.
- Bake at 375°F (190°C) for 25-30 minutes until heated through.
- Top with shredded lettuce and diced avocado before serving.
Did you know that using cauliflower rice in this Paleo Enchilada Casserole not only keeps it grain-free but also adds a subtle nutty flavor that complements the spices perfectly?
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute.
How do I make cauliflower rice?
Grate cauliflower or pulse it in a food processor until it resembles rice.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step and refrigerate. Bake when ready.
Is this recipe freezer-friendly?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake.
What toppings can I add?
Try adding chopped cilantro, jalapeños, or a squeeze of lime juice.
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