Whole30 Enchilada Casserole Recipe
A healthy and delicious Whole30 compliant enchilada casserole.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 1 lb Ground beef
- 1 cup Diced onions
- 2 cups Diced bell peppers
- 1 cup Salsa
- 1 cup Tomato sauce
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Coconut milk
- 1 cup Cauliflower rice
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 bell peppers to the skillet and cook until softened.
- Stir in salsa, tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Simmer for 5 minutes.
- In a mixing bowl, combine coconut milk and cauliflower rice.
- In a baking dish, layer the beef mixture and cauliflower rice mixture.
- Bake in the preheated oven for 30-35 minutes, until bubbly and heated through.
- Let it cool for a few minutes before serving.
Notes:
This Whole30 Enchilada Casserole is perfect for meal prep and can be stored in the fridge for up to 4 days.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 60mgCalcium: 100mgIron: 3mg
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