As the Fall season is well-underway and the weather here in South Texas continues to cool down (keeping my fingers crossed), I find myself craving more and more hearty dishes. Isn’t it funny how the weather can totally affect our food cravings? And in my opinion, it drives home the importance of seasonal eating. God designed the seasons, and specific foods to be ripe in those seasons. So it seems only appropriate that we crave certain foods, accordingly. Isn’t that so cool? Sometimes I find myself just in awe of all God created for our good and enjoyment.
Anyways, yesterday morning before church, I had a craving for taco casserole. Funny thing is: I’ve never made or tried one before, yet the craving was real. And, no, I’m not preggo. LOL. Like I said, this time of year brings out my cravings for warm, hearty dishes. And a savory, nutritious, tasty casserole just seems to hit the nail on the head!
Another reason I love casseroles: they’re typically one-pan recipes. Meaning, easy assembly, minimal clean up, and less cooking time required. Even though this recipe requires a cooking skillet too, it’s still simple, quick, and easy to make.
Surprisingly, this is the first casserole recipe on NBKN, but I do have several simple, one-pan dishes, like:
Alright, you ready for this hearty recipe? Also, how many times can I type “hearty” in one post? ;) This yummy dinner is packed with tons of vegetables, healthy fats, and protein. It’s a completely balanced meal- my favorite kind of meal!
Loaded Taco Casserole
- 1 lb grass-fed ground beef
- 1 tbs avocado oil or coconut oil
- 1 cup rice cauliflower frozen or fresh
- 1 red bell pepper diced
- 1/2 yellow onion diced
- 1 roma tomato diced
- 1 cup chopped romaine lettuce
- 1 medium avocado chopped
- 3 tbs sliced jalapenos
- 3 tbs fresh parsley
- 2 garlic cloves minced
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Preheat oven to 375F and coat a 8x8 baking dish with avocado oil or coocnut oil.
- Heat the coconut or avocado oil in a large skillet over medium heat. Saute the diced onion and bell pepper for 5 minutes. Add riced cauliflower, tomatoes, and garlic. Continue to saute unil cooked (about 5 more minutes). Season with additional sea salt, if desired.
- Transfer the sauteed mix to the prepared baking dish and set aside.
- Cook ground beef in the large skillet until cooked through. Season with garlic powder, sea salt, black pepper, cumin, and smoked paprika. Add the cooked beef to the skillet.
- Bake for 10 minutes. Remove from oven and let cool slightly. Top with chopped romaine, avocado, jalapenos, and parsley.
- Serve warm!