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–+ servings
Taco Casserole

Taco Casserole That's Paleo, Whole30 and Packed with Flavor

This Taco Casserole is paleo, Whole30 compliant, and brings bold flavors to your meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Ground Beef or ground turkey for a leaner option
  • 1 cup Cauliflower or substitute with broccoli
  • 2 medium Potatoes or sweet potatoes for a sweeter taste
  • 4 large Eggs or flax eggs for an egg-free option
For the Vegetables
  • 1 cup Green Peppers or substitute with carrots or zucchini
  • 1 medium Onion or shallots/green onions
For Flavoring
  • 2 tbsp Spices (e.g., taco seasoning) homemade seasoning can substitute

Equipment

  • Large skillet
  • 9x13-inch Baking Dish
  • Mixing Bowl

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat for 6-8 minutes. Drain excess fat.
  3. Sauté chopped onions and green peppers for about 5 minutes until softened.
  4. Stir in the cauliflower and potatoes and cook for an additional 5 minutes.
  5. Whisk eggs and taco seasoning in a separate bowl, then pour into the skillet and mix well.
  6. Grease a 9x13-inch baking dish and transfer the mixture, spreading it out evenly.
  7. Bake for 25-30 minutes until eggs are set and top is golden-brown.
  8. Let the casserole cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 40mgIron: 15mg

Notes

Customize spices and vegetables to your liking. This casserole makes great leftovers and can be frozen for later meals.

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