Description
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
Scale
- 1 lb ground beef
- 1/2 onion, diced
- 2 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp dried cilantro
- 1 tsp cumin (omit for AIP)
- 1 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 cups cauliflower rice
- 1 8oz 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
- 1/2 cup shredded cheese (dairy-free or omit if desired)
- 1/4 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 8×8″ 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.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Fat: 10.9g
- Carbohydrates: 24.2g
- Fiber: 5.7g
- Protein: 26.8g