This Tex-Mex Beef and Rice Casserole Recipe is the perfect one-pan meal to make all your “I hate doing dishes” dreams come true.
I’m so psyched to share this recipe with you, courtesy of Nom Nom Paleo’s brand spankin’ new cookbook, Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes. Go order it now…I’ll wait.
(Book photo by Nom Nom Paleo)
Unless you’ve been living in an actual cave, you’ve probably heard of – and instantly fallen in love with – the culinary powers of Michelle Tam and Henry Fong, the dynamic duo behind Nom Nom Paleo.
I started fan-girling over Nom Nom years ago…and I haven’t stopped yet. There was one time in 2013 when Michelle asked me to share a recipe on her site, and I was nearly delirious with excitement.
Michelle and Henry have a brand new cookbook out – their first since 2013’s Food For Humans – so I jumped at the chance to spread some Nom Nom love with y’all. This Tex-Mex Beef and Rice Casserole screamed stupid-easy, so here it is.
(Before you freak, it’s cauliflower rice…though you could make it with regular rice if it fits your context. Diet dogma is SO 1980s.)
The food in Ready or Not! is totally approachable yet exciting – srsly, we don’t need more boring diet food in the world so begone steamed broccoli and plain chicken breast! – and the style is just downright adorable.
It’s got a fun comic book style and recipes with photos for each step…what’s not to love? Visual learners rejoice!
Ready or Not! is divided up into different parts depending on how prepared you are to cook. Inside you’ll find:
- Get Set recipes…how to stock up on recipe essentials.
- Ready recipes…for when you’ve got time to cook.
- Kinda Ready recipes…the way to morph what’s in your pantry or even leftovers into something new.
- Not Ready recipes…for those times when you need an emergency meal, stat!
If you feel like you want to cook healthy, tasty food but sometimes life conspires against you, Ready or Not! is the perfect way to get on your feet and arm yourself with healthy recipes – most are Whole30-friendly – for just about any level of controlled chaos.
And if you’ve got an Instant Pot, rest assured: there’s a whole section on that, too.
If your kitchen confidence is on the, shall we say, developing side, Ready or Not! is a great cookbook for you.
Since I know lots of you love one-pot meals, I chose this Tex-Mex Beef and Rice Casserole recipe to share with y’all. I cooked it up in the morning, and we ate it for lunch. Totally delicious and packed with veggies and satisfying protein, it’s the full meal deal.
If you’re on a budget or feeding a crowd, this dish is perfect. Ground beef, eggs, and veggies are typically quite affordable considering how much nutrition they bring to the table.
It’s also grain-free because this one is made with cauliflower “rice.” (And if you’re not into spicy, just leave off the jalapeño…totally customizable.)
The recipe says it serves four, and those portions are quite generous. If you include a side salad, you could easily stretch this to six servings. Or make it for dinner and bring the leftovers to work or school the next day.
Plus, there’s only one pan to clean up with this Tex-Mex Beef and Rice Casserole…WINNER! (I used my Lodge 12″ cast iron skillet. It’s seasoned well, and nothing stuck.)
Grab the recipe below and while it’s baking, order yourself a copy of Ready or Not!.
Tex-Mex Beef and Rice Casserole from Ready or Not! by Michelle Tam & Henry Fong
- 1 lb riced cauliflower
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1-1/2 cups store-bought roasted tomato salsa
- 1 tsp dried oregano
- 1 tbsp chili powder
- Kosher salt
- Freshly ground black pepper
- 4 large eggs, whisked
- 6 cherry tomatoes, cut in half
- 1 jalapeño or serrano pepper, thinly sliced crosswise (optional)
- 1/4 cup fresh cilantro, lightly packed
Got riced cauliflower? If not, cut up a small cauliflower into uniform-size pieces, and pulse ’em in a food processor until the size of rice grains.
Preheat the oven to 350°F with the rack in the middle.
Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot. Break up the meat with a spatula. Cook, stirring, for 5 to 7 minutes or until it’s no longer pink.
Add the onion and bell pepper. Cook for 5 minutes until softened.
Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 minute or until fragrant.
Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.
Remove 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.
Cook for 40 to 45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.
Extras can be refrigerated for up to 4 days or frozen for up to 4 months.
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