All of your taco favorites combined into one healthy and comforting beef taco casserole! Great for a satisfying meal, meal prep, and paleo and Whole30 approved!
This recipe first appeared on Instagram in partnership with Cece’s Noodle Co.
Who else is a fan of casserole 😏😁 to be honest, I don’t think I really knew what a casserole was until I really started getting into cooking and was looking at different recipes every day on the computer.
My mom never really made them (at least not that I can remember, but I do have the worst memory ever). But I now love them! It’s a hearty and cozy meal, all packed into one big baked dish. So today I’m taking one of our favorite meals (tacos!) and sharing a paleo and Whole30 approved beef taco casserole!
How to make Whole30 Beef Taco Casserole
The beauty of casseroles is you literally mix all the ingredients together, place them in a large baking dish, and let the oven bake them together until all the flavors are melded together. It usually has some kind of binding agent to help it hold together so you can cut into it like a pie (probably the wrong analogy, but that is what my brain can think of at the moment ha).
This beef taco casserole does just that, and you only need less than 10 ingredients! Here is what you need:
- ground beef
- yellow onion
- kale
- cherry tomatoes
- taco seasoning
- sweet potato noodles
- salsa
- mayo
- salt & pepper
We start off my sautéing the ground beef until slightly browned. Then we add in the onion and some taco seasoning and sauté for a couple more minutes. Next add the peppers, kale, the remaining taco seasoning, and some salt and pepper, and cook for a couple more minutes.
Turn off the heat and add the sweet potato noodles and cherry tomatoes and transfer to a greased baking dish. Make the binder by mixing together the mayo and some of the salsa. Distribute over the taco casserole and mix to combine. Then we just bake until firm and crispy on top!
I love topping it with avocado, more salsa, cilantro, and hot sauce, but whatever you like will work! If you find it a little runny (more on that below), you can eat it out of a bowl!
How to meal prep/prep in advance
Beef taco casserole is a great dish to prep ahead of time or meal prep for the week! There are a few different ways you can meal prep it:
- Make the beef and veggie mixture and just store it in the fridge. Then, when you are ready to assemble, just put it in a large glass baking dish, make the salsa and mayo mixture, and bake.
- Bake it on Sunday and store in the fridge for a quick meal during the week. Either reheat it in the oven or microwave depending on your setting.
If you have leftovers, just store it in the fridge in a tightly sealed glass container. It saves well and should be good for up to a week.
Can you freeze Beef Taco Casserole
Yes! Depending on how you want to serve it, you can freeze two different ways:
- Bake it and then freeze the whole casserole. You will need to defrost the whole casserole when you are ready to eat, but makes a great option for a family.
- Bake it and then cut it into serving portions and freeze them individually. Then you just need to defrost each serving when you are ready to eat.
To defrost, just place in your fridge the night before and it should be ready to heat up the next day. To reheat, you can either put it in the microwave for a quick option or bake it in the oven until warmed through.
Can I use a different meat?
Yes, any meat will really work! You can substitute ground chicken or ground turkey and I think even shredded chicken will work just find. You just won’t have to cook shredded chicken beforehand.
Tips to avoid a runny casserole
A few factors play into how this casserole will turn out. The goal for it is to stay together and not be runny. You will have a little excess liquid, but don’t want too much.
To avoid a runny beef taco casserole, try to use a chunky salsa. If it is has too much liquid, it will transfer over when you bake it. If you can only find a more liquid salsa, add more mayo for a binder.
Second, make sure you drain all the liquid from the beef before mixing it with the rest of the ingredients. I use a slotted spoon to transfer it over.
More Easy Paleo Recipes
Chicken Caesar Spaghetti Squash Boats
Paleo Popcorn Chicken (Whole30)
Paleo Beef & Broccoli Stir Fry (Whole30)
Whole30 Italian Beef Zucchini Boats
Balsamic Chicken & Veggies Skillet (Paleo/Whole30)
Beef Taco Casserole (Paleo/Whole30)
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion, diced (about 1 1/2 cups/175 grams)
- 2 large bell peppers, diced (4 cups/500 grams)
- 3 packed cups kale, roughly chopped (90 grams)
- 1 package Cece's Noodle Co. Sweet Potato Noodles (or 4 cups sweet potato noodles/300 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1 1/2 tablespoons taco seasoning, divided
- 1 1/4 cup salsa, divided
- 1/2 cup mayo
- optional toppings: avocado, cilantro, salsa, hot sauce...
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a large baking dish.
- In a large sauté pan, add beef and cook for 3-4 minutes until slightly browned. Add onion and 1/2 tablespoon taco seasoning and sauté for 2 more minutes. Add peppers, kale, remaining taco seasoning, and salt and pepper and sauté for 2-3 more minutes. Turn off heat and mix in sweet potato noodles and cherry tomatoes. Transfer mixture to the baking dish, leaving behind the grease.
- In a small bowl, mix together 1 cup salsa and mayo. Pour over sweet potato and beef mixture, evenly distributing. Use a fork to make sure it is evenly spread throughout the casserole. Top with more salsa if desired and bake for 35 minutes until firm and crispy on the top. Let rest for 5 minutes to firm up some more. Top with your favorite toppings and enjoy!
Nutrition
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Gabriella
January 3, 2019 at 1:55 pmKelly!!
1. This looks awesome!
2. I hate HATE to be that person, but I also HATE mayo, is there any other type of binder I could sub in? Maybe arrowroot powder, or almond flour? I’m really sorry I honestly just HATE mayo.
thanks so much for this dope recipe!
Kelly
January 4, 2019 at 6:19 pmHaha!! Thank you! You could maybe try an egg or two mixed with the salsa and some almond or arrowroot flour. The mayo helps it stick together, but the arrowroot might do the same. Let me know if you try it!
Shaina
April 9, 2019 at 6:37 pmThis is sooooo good! Thanks for the awesome recipe!
Kelly
April 15, 2019 at 9:39 amYou are welcome!!
Amanda Lussiana
January 5, 2019 at 10:46 amDo you think spiralized butternut squash would work? If not I’ll have to break down and sprialize my own potatoes. Can’t find a prepackaged version. This is purely a lazy question 🤣
Kelly
January 7, 2019 at 10:59 amHaha! Yes, that will totally work and will be a great sub!
Amanda
January 9, 2019 at 11:41 amI put in the effort for the sweet potato, used ground turkey and it was bomb! My husband and kids weren’t so sure about all the veggies, but ALL loved it!
Kelly
January 10, 2019 at 4:59 pmHaha yes!!! So glad to hear that! Happy y’all enjoyed!
Michelle
January 7, 2019 at 8:34 pmI made this tonight using butternut squash noodles and it turned out great!!
Kelly
January 8, 2019 at 9:38 amLove that sub! Glad you enjoyed it Michelle!
Lindsay
January 6, 2019 at 9:49 amTried this recipe and I LOVE IT! It’s seriously full of flavor and I for in ALL the veggies I needed! I’m adding it to my rotation! Rated 11/5 – would make again and again and again. 🙂
Kelly
January 8, 2019 at 9:29 amAw yay!! So glad you liked it Lindsay!
Sabrina
January 7, 2019 at 9:02 pmKelly, this recipe was out of this world! If I’m being honest, I was a little skeptical about the mayo but you don’t even notice it. My husband actually made extra salsa/mayo to top his. Absolutely delicious!!!
Kelly
January 8, 2019 at 9:39 amHaha!! I love when that happens lol! I’m glad y’all liked it – thank you for trying it!!
Sasha
January 7, 2019 at 9:28 pmMade this today and it was delicious! 🤗 Your blog post above with tips and tricks were very helpful! Easy read, easy to follow, delicious result! I’m also stoked for the homemade taco seasoning that was in the recipe and can’t wait to use it in other recipes! 😊
Kelly
January 8, 2019 at 9:39 amYay! So glad you liked it Sasha! And I love having that homemade taco seasoning on hand! Thanks for trying it!
Kathleen Pina
January 11, 2019 at 12:03 pmMade this recipe last night, and loved it. Having the leftovers for lunch today and just as yummy. My husband loved it too, and he’s tough to please!
Kelly
January 14, 2019 at 9:33 amAlways good when the husband approves! So glad you liked it Kathleen and thanks for trying it!
Caitlin Mundy
January 15, 2019 at 3:00 amI’ve now made this recipe a few times, once subbing sweet potato cubes for the spiralized noodles (which works, even though the noodles are much better) and topped with black bean chipotle dip, avocado and extra cilantro. It’s amaxing no matter what, and so simple to follow! I needed a quick easy dinner tonight with some lunch leftovers and it was done in 35 mins. My mom who hates all Mexican food even tasted it, and LOVED it. Great work here Kelly! Keep it up
Kelly
January 16, 2019 at 12:11 pmYay!! So glad to hear that and also glad that Stac liked it (I think that is your mom’s name if I’m remembering haha)! Thanks so much girl!
Shaina
April 9, 2019 at 6:38 pmThis is sooooo good! Thanks for the awesome recipe!
Kelly
April 15, 2019 at 9:39 amGlad you liked it Shaina and thanks for trying!
Dadd
January 16, 2019 at 8:24 amCan’t wait to try it
Kelly
January 16, 2019 at 12:27 pmYou guys will love it! Can use black beans for mom too!
Amanda
January 26, 2019 at 10:36 amThank you so much for this delicious recipe!!
Kelly
January 29, 2019 at 11:51 amSo glad you liked it Amanda, thank you for trying it!!
Anna
January 29, 2019 at 5:14 pm“to be honest, I don’t think I really knew what a casserole was until I really started getting into cooking and was looking at different recipes every day on the computer. My mom never really made them…”
You must not be from the Midwest 😂 I literally just found out this year that not everyone in the US refers to a baking dish as a “casserole dish”.
Great looking recipe, super excited to try it!
Kelly
January 31, 2019 at 7:48 pmHaha yes!! I am from the Northeast lol! I’m a fan of them now though! Hope you enjoy Anna 🙂
Kathy
February 27, 2019 at 11:32 amSeems like a great way to use left over taco meat. Similar but different flavors
Kelly
March 11, 2019 at 10:51 amYes! It would be great with any leftover meat!
Abbie (lifeoffelm.eats)
March 4, 2019 at 11:44 amI made this recipe last night. So easy and super tasty! My husband, who is a VERY picky eater, also ate it and LOVED it! Will definitely make again!
Kelly
March 6, 2019 at 11:16 amYay! So glad to hear that! Love when the husbands approve. Thanks for trying it Abbie!
Amanda Acquino
March 10, 2019 at 8:17 pmThis recipe is BOMB. I am not a vegetable person at all and this is the perfect meal for me! I am going into my 2nd week of Whole30 and I’m excited to have some delicious meals.
Kelly
March 11, 2019 at 7:46 amYay! I try to get in as many veggies as I can in meals and this makes me so happy to hear! Thanks so much for trying it Amanda and good luck on your Whole30!
Leah
March 12, 2019 at 12:07 amHi! I really hate to be that picky person who can’t eat such and such but, I can’t do peppers of any color. I love them but, they don’t love me! Lol! Anyway, I am afraid if I leave them out all together the casserole will be too runny. Any ideas for substitutes? Maybe mushrooms? Thanks in advance!
Kelly
March 12, 2019 at 11:15 amHi Leah! No worries! I would definitely add something in their place. Any veggie would work that you like – carrots, broccoli, cauliflower, zucchini, mushrooms….some of those aren’t your typical taco favors, but I still think it would be good. Hope that helps!
Leah
March 12, 2019 at 1:14 pmGreat suggestions! Thank you!
Kelly
March 13, 2019 at 8:05 pmYou are welcome!
Allie
March 13, 2019 at 4:37 pmThis looks amazing! I’m working on my grocery list for meals I’ll be making next week, and am definitely including this one. I’m generally not a picky eater at all, but I can’t stand kale. Do you have any suggestions for substitutes?
Kelly
March 13, 2019 at 8:08 pmHey Allie! You can substitute any green that you like – spinach, turnips, collards… or you could just leave it out and add a little more of the other veggies if you wanted. I just try to get some green in most meals, so I added it in there. Hope the helps!
Krysta
March 18, 2019 at 3:47 amGreat recipe!!!! Do you think this would freeze well??
Kelly
March 20, 2019 at 11:51 amHi Krysta! Yes, it would freeze great! You can either freeze the whole thing and then defrost and bake again, or freeze individual servings and heat up again. Both ways work! Hope that helps.
Jenna
March 20, 2019 at 8:47 pmThis was DELICIOUS!! I loved it so much and so did the hubby. I added fresh squeezed lime, Greek yogurt, and cilantro. Yum!!
Kelly
March 31, 2019 at 12:36 pmYum! Love those toppings! So glad you guys enjoyed it, thanks for trying it Jenna!
Joanie
March 26, 2019 at 9:13 amDo you boil the noodles first, or add them dry?
I’ve seen recipes that do it both ways.
Kelly
March 31, 2019 at 12:39 pmHi Joanie! You add the noodles to the pan and mix them with the other ingredients. They will bake in the oven. Hope that helps!
Caitlynn
April 2, 2019 at 7:22 pmThe flavor combo is awesome! Also, you can’t even tell there’s kale in here. Seems like a winner for picky vegetable eaters.
Kelly
April 15, 2019 at 9:34 amSo glad you liked it Caitlynn! And I’m all about trying to sneak in the veggies. Thanks for trying!