Beef Enchilada Bake

Here is another simple, one dish meal! My boys ate this no problem, which I was thrilled about... it has lots of hidden veggies! The key is lots of seasonings and salt.. more than what is listed in the ingredients. It will make it much better. I wouldn't say this is my favorite meal, but I do think it's delicious for how little time I spent on it. This recipe comes from Just Jessie B again!

Beef Enchilada Bake

Ingredients:
  • 24 oz. riced cauliflower (I used frozen stuff, slightly thawed for this, and it worked well)
  • 1.5-2 lbs ground beef
  • 1 onion, diced
  • 1 red or green bell pepper, diced
  • 1 jalapeno, minced (seeds removed)
  • 5 eggs
  • 14.5 oz tomato sauce
  • 2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt & pepper to taste.... be sure and use plenty! The cauliflower needs lots.
  • Optional garnish: Avocado slices or guacamole, salsa, cilantro, hot sauce, lime wedges

Directions:

     Step 1: Preheat the oven to 400 degrees

     Step 2: Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth- this is your enchilada sauce.

     Step 3: Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.

     Step 4: Stir in the bell pepper, jalapeno, and "enchilada sauce" into the pan until combined.

     Step 5: In a greased 9x13 pan or baking dish, fill the bottom with the shredded cauliflower, then top with the meat & veggie mixture.
   
     Step 6: Crack the eggs into the casserole, and stir them in until the eggs are no longer visible. 

     Step 7: Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
 
     Step 8: Let it cool for a few minutes. slice into squares, and serve topped with garnishes of your choice. 


We chose guacamole and salsa for our toppings. I would have loved some cilantro but I was out!

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