I love a good mexican casserole…but make it gluten free, please!  All the tortillas and ooey gooey cheese in traditional tex-mex casseroles can wreck a diet real quick.   This dish swaps the tortillas for cauliflower (gotta sneak those veggies in) and omits the cheese.  Honestly, I still top mine with cheese sometimes, but if you’re living the dairy free life or looking for something Whole30 compliant, this recipe is perfect for you.

Ingredients:

24 ounces of riced or chopped cauliflower
2 pounds of ground beef
1 onion, diced
1 red or green bell pepper, diced
1 jalepeno, minced with seeds removed
6 eggs
2 tbsp chili powder
1 tsp cumin1 tsp garlic powder
1 tsp oregano
1 tsp cayenne powder
salt and pepper to taste
for garnish: avocado, sriracha, (I like it as SPICY as possible!), sometimes I even add some Primal Kitchen Ranch or Siete Hot Sauce (again…I live for SPICE!)

Directions:
-Preheat oven to 400
-Saute the ground beef and onion in a large pot until the meat is browned
-Stir in the bell pepper, jalepeno, chili powder, garlic powder, oregano, cayenne, salt and pepper
-Lightly grease a 9×13″ baking dish (I use Primal Kitchen Avocado Oil Spray)
-Fill The Bottom of dish with Cauliflower Rice then top with meat and veggie mix
-Crack the eggs into the casserole and stir until the eggs are no longer visible
-Bake for 45 minutes to an hour or until casserole is browned around the edges
-Allow to cool, slice and serve with your fave garnish! Remember…spice it up for a metabolism boost!