Sunday, July 20, 2014

Beef Enchilada Bake


I love making "one-dish" meals like chili, meatloaf, etc.  They have become a major favorite around my house since you can get your meat & veggies all in one flavorful bite, while saving yourself the work of too many dishes!

This new creation of mine was inspired by my love of one-dish meals, and the fact that I wanted Mexican food (but Paleo style!).  I think that Mexican foods are some of the toughest to "Paleo-fy", since most are wrapped in a tortilla & served with rice and beans~ so not quite Paleo-friendly.

I wanted a dish that would satisfy the cravings for a Mexican flavor, without any guilt.  This baked casserole gives you the taste of an enchilada when you bite into it, but is packed with high-quality beef and a ton of veggies.  I use cauliflower "rice" in this dish, which has a great grain-like texture that is the perfectly neutral-flavored base for the ground beef and enchilada sauce.


This enchilada bake tastes amazing, is super filling & hearty, and makes great leftovers!  It's also a great way to put your shredded cauliflower to use.  (See my post on how I shred & store my cauliflower in bulk here)

Let me know if you give it a try!  I'm pretty excited about this one... definitely something a little different!  :)


Ingredients:
  • 4 cups shredded cauliflower (about 1 medium head)
  • 1 lb grass-fed ground beef
  • 1/2 red onion
  • 1/2 green bell pepper
  • 1 jalapeño, minced
  • 3 eggs
  • 1 cup tomato sauce
  • 1 Tbsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic
  • 1/4 tsp oregano
  • salt & pepper to taste (don't be shy with it... there's a lot of cauliflower to season up!)
Directions:
  1. Preheat the oven to 400ºF.
  2. Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
  3. Saute the ground beef & onion in a large pan until the meat is no longer pink.
  4. Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
  5. Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking. 
  6. Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.  
  7. Crack the three eggs into the casserole, and stir them in until the eggs are no longer visible.
  8. Once stirred, bake for 45 minutes to 1 hour- or until browned around the edges.
  9. Let it cool for a few minutes, slice into squares, & serve!

post signature

27 comments:

Julie B said...

This was seriously the best, most filling, meal I've made in a while! It was the bomb - we've been eating a lot of just meat on the grill with a side of veggies to keep it paleo style. But this was awesome! It as like eating the good ol' enchiladas that I used to make! Ok, so maybe better! Everyone was so full too! Definitely will be making this again!!

Julie B said...

Oh, and we did make a side of your real guacamole to go with it - topped it off fabulously! The only thing better would be if you were home to make it for us (and do the dishes��)!

Eligonma said...

I made this yesterday and my husband and I loved it! It was so easy to make, but so delicious!

Jessie B said...

Mom~ I am SO happy you guys all enjoyed it! Even picky Alex! I agree, it's a lot more filling than you would think. Now I will have to try it with guacamole on top next time! Love you & thank you for the nice comment!


@Eligonma: I am so happy to hear that! I agree, really easy~ especially if you have the cauliflower on hand! Thank you for coming back to leave a comment :)

OneThickChick said...

This was good. I was short on time so I precooked the cauliflower rice for a few minutes in the microwave then cooked it at 475 for about 20ish minutes. Kids liked it too!

Jessie B said...

@OneThickChick~ Good thinking! & glad to hear kids loved it, they can be tricky to please :) Thanks for coming back to tell me!

Sandra Hudson said...

How do you make the cauliflower rice?

Jessie B said...

Hi Sandra! I have a post all about it here: http://justjessieb.blogspot.com/2014/03/shredded-cauliflower-tips-how-to.html (or just search shredded cauliflower on my blog). I do it in the food processor! :)

Victoria Lynn said...

This was amazing! I love a good comforting casserole and this beautiful dish hit the spot! We served it was a touch of salsa verde and slices of avocado! Amazing. Thank you for all the recipes.

Jessie B said...

Yay, great feedback! So glad you enjoyed it!! :)

Deana said...

Oh!!! I have been doing a Naturopath detox ( no wheat, dairy, sugar, caffeine, or starchy veggies) This is the comfort food I have been missing!! I made mine with Chorizo
and it is freaking awesome!

Jessie B said...

Deana- Thank you so much for the awesome feedback! So happy you enjoyed the recipe :) Chorizo is a great idea!

Anonymous said...

Quick question. When stir in eggs, should I be stirring the complete together? As in, should the cauliflour have to stay layered on the bottom or no?

Jessie B said...

Cauliflower doesn't have to stay layered on the bottom. Just so long as the egg looks mixed in :)

Luana said...

This looks great and I want to try it. To me it looks like it has a cheese topping, but I don't see any cheese in the ingredients list? Also, how many servings will this yield? I'm thinking 6-9?

Jessie B said...

Luana, you're right- it does look "cheesy" on top... but it's just the shredded cauliflower/egg once it's baked :) & as far as servings, I would say you could cut it into 8 pieces, so 8 servings. It just depends on your portion size & your appetite :)

Kristen said...

Thank you for a great recipe! My family is on all sorts of dietary restrictions due to food allergies & this recipe worked out perfectly for us. The only thing I changed was that I subbed ground turkey for the beef, but otherwise step by step. SO good & I look forward to making this many more times.

Heather said...

Hi Jessie! This is on my meal plan for this week. Do you have a brand of Whole30 tomato sauce you recommend or like to use? Thanks!

Jessie B said...

Kristen- thank you so much for your kind words! So happy to give you a recipe that works out for your whole family. :)

Heather- any canned tomato sauce will do, as long as there is no added sugar. I find mine at Trader Joe's or Whole Foods (the 365 brand). I hope you enjoy it!

Heather said...

Thank you for the rec! I bought tomato sauce for this and then fire roasted tomato sauce for the sweet and spicy beef stew and I ended up using the fire roasted for this recipe and it was soo good! Mmm mm!

Jessie B said...

Heather, I am very late responding... but the fire roasted sounds great! :)

running too said...

i am making this right now but I am confused in one of the lines it mentions enchilada sauce but thats not in the recipe ingredients list?

Jessie B said...

The "enchilada sauce" refers to the sauce you mix up in step 2. It's the tomato sauce & spices that makes up an enchilada sauce from scratch :)

Jacqueline Weber said...

I know that Paleo recipes typically do not post nutritional content, but I'd love to know this info if you have it! :-)

Jennifer Sutton said...

I found this recipe to be incredibly bland, not at all like Mexican flavors. And I don't even like spicy stuff. Any tips on making this more flavorful? I think the cauliflower soaked all the flavor out of this.

Anonymous said...

I tried this recipe the other day and SERIOUSLY LOVED IT!!!!! Oh, my......so good! Even my cauliflower-hating son loved it!

Jessie B said...

Jacqueline~ I don't typically include it, but here's a simple calculator I've used in the past if you want to check it out! :) http://www.myfitnesspal.com/recipe/calculator


Jennifer~ Try doubling the spices to better suit your tastebuds. & don't skimp on the salt & pepper! Sorry it wasn't your favorite. You might like my "All-American Crockpot Chili" recipe if you like a big flavor punch! :)


& Anonymous~ I love the happy feedback! Thank you so much for sharing :) :)