How To Make Taco Casserole: Whole30, Paleo, Gluten-Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 2 lbs lean ground beef
- 2 tsp chili powder
- 1.5 tsp cumin
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 2 tbsp minced garlic
- 1 medium white onion, diced
- 2 green peppers, diced
- 2 medium russet potatoes, cut in a small dice (about 2 cups)
- 3/4 cup salsa
- 1 (4 oz) can mild green chiles, drained
- 1 (4 oz) can sliced black olives, drained
- 1 (14 oz) can diced tomatoes, drained
- 2 beaten eggs
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, brown the ground beef. While it’s browning, add in all of the spices, minced garlic and white onion and incorporate well with the beef
- While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
- Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Let it sit for a few minutes to ensure it’s all drained out
- Then, transfer the taco meat and onion mixture into the casserole dish, add the beaten eggs, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, place it in the oven and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
- Remove from the oven and serve on a bed of greens like a taco salad, and/or top with avocado/guacamole, pico, shredded lettuce, more black olives, sliced jalapeno, sour cream (dairy-free version for paleo/Whole30)
Notes
- Make sure to drain the canned items very well before adding into the casserole dish
- You can omit the eggs, it’s used as a binder here to help hold it together but can easily be left out
- This is also a great chip dip (with chips, or with bell peppers thickly sliced) – trust!
