Ingredients:
- 24 oz riced cauliflower
- 1.5 to 2 lbs grass fed ground beef
- 1 onion, diced
- 1 red or green bell pepper, diced
- 1 jalapeño, 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 (don’t be shy with it… there’s a lot of cauliflower to season up!)
- optional garnish: avocado slices, chopped cilantro, hot sauce, lime wedges, salsa, etc.
Directions:
- Preheat the oven to 400ºF.
- Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
- Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.
- Stir the bell pepper, jalapeño, and “enchilada sauce” into the pan until combined.
- Drizzle a 9 x 13″ baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
- Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
- Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
- Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
- Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice!
