Taco Cauliflower Rice Casserole (Paleo, Gluten-free)
This taco cauliflower rice casserole is made with ground beef and cauliflower rice-filled layered in between grain-free tortillas! It's gluten-free, and can easily be made dairy-free and paleo.
Ingredients
- 1 lb ground beef
- ½ onion diced
- 2 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp dried cilantro
- 1 tsp cumin omit for AIP
- 1 tsp salt
- ¼ tsp black pepper omit for AIP
- 2 cups cauliflower rice
- 1 8 oz can diced tomatoes sub 1 cup nomato sauce for AIP
- 6-8 grain free tortillas I use Siete Almond Flour tortillas, or you can use cassava tortillas for AIP
For toppings
- ½ cup shredded cheese dairy-free or omit if desired
- ¼ cup black olives sliced
- 2 tbsp red onion diced
- 1 avocado diced
- 2 tbsp cilantro chopped
- 2 tbsp green onion chopped
- Lime wedges
Instructions
- Preheat the oven to 375 F and grease a 8x8" baking dish with oil. Set aside.
- Using a large pan, add the beef and diced onion over medium heat. Crumble and brown the ground beef over medium heat, seasoning with salt, pepper, cumin, oregano, and cilantro.
- Add the cauliflower rice to the beef mixture once browned and saute for 3-4 minutes before adding the tomato. Stir and simmer for another 3-5 minutes or until the cauliflower rice is tender. Remove from the heat and set aside.
- Add one grain-free tortilla to the bottom of the baking dish, and slice another tortilla into strips to cover any open spaces on the bottom of the baking dish. Add about 1/4th of the beef mixture to on top of the tortillas. Repeat, layering tortillas and beef for two more layers, and finishing the casserole with a layer of the remaining beef. Top with shredded cheese if desired.
- Transfer to the oven and bake for 12-15 minutes. Serve topped with the toppings of your choice.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 24.2g | Protein: 26.8g | Fat: 10.9g | Fiber: 5.7g