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paleo-enchilada-casserole-recipe

Paleo Enchilada Casserole Recipe

A delicious and healthy paleo-friendly enchilada casserole.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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.

Nutrition value:

Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Casserole, Enchilada, Paleo
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