Beef Taco Casserole (Paleo/Whole30)
All of your taco favorites combined into one healthy and comforting beef taco casserole! Made with just 10 simple ingredients, this taco casserole recipe is great for a satisfying meal, meal prep, and is also paleo and Whole30 approved!
Servings 6
Calories 357kcal
Ingredients
- 1 pound ground beef (I like 93/7 or leaner)
- 1 1/2 cup yellow onion, diced (185 grams/about 1/2 large)
- 2 large bell peppers, diced (400 grams/4 cups)
- 3 packed cups kale, roughly chopped (90 grams)
- 4 packed cups raw 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
- salt and pepper, to taste
- optional toppings: avocado, cilantro, salsa, hot sauce...
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a large baking dish.
- In a large sauté pan (it needs to be large), 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 3-4 more minutes.
- Turn off heat and mix in raw sweet potato noodles and cherry tomatoes. Transfer mixture to the baking dish, making sure to leave behind the grease (as much as possible).
- 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 the remaining 1/4 cup salsa, evenly distributing over the casserole, 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
Serving: 1piece | Calories: 357kcal | Carbohydrates: 25g | Protein: 19g | Fat: 22g | Saturated Fat: 4.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.2g | Potassium: 958mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10713IU | Vitamin C: 111mg | Calcium: 113mg | Iron: 3.3mg