Weeknight Tex-Mex Beef and Rice Casserole
- Yield 4 servings
- Prep 10 minutes
- Cook 50 minutes
Weeknight Tex-Mex Beef and Rice Casserole sits in the Beef section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound ground beef
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 pound riced cauliflower
- 3 garlic cloves, minced
- 1½ cups roasted tomato salsa
- 1 teaspoon dried oregano
- 1 tablespoon chili powder, salt-free
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 4 large eggs, whisked
- 6 cherry tomatoes, cut in half
- 1 jalapeno pepper, or serrano pepper, thinly sliced crosswise
- ¼ cup fresh cilantro leaves, lightly packed (skippable)
Method
Warm the oven to 350°F with the rack in the middle. Warm a large, oven-proof skillet over a medium-hot burner. Tip in the beef when the pan is hot.
Break up the meat with a spatula and cook, stirring occassionally, for 5 to 7 minutes or until it’s no longer pink.
Stir in the onion and bell pepper. Leave for 5 minutes until softened.
Stir in the riced cauliflower and the minced garlic.
Next, mix in the salsa, oregano and chili powder. Salt to taste with salt and pepper.
Lift the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula. Top with the sliced tomatoes (cut-side up) and hot pepper, if using.
Put the skillet in the oven and bake for 40 to 45 minutes or until the eggs are set and browned on the edges.
Rest the casserole for 5 minutes, and top with cilantro if desired.
