Paleo Classic Ground Beef Casserole
Satisfy your craving for comfort food with this Paleo Classic Ground Beef Casserole—a hearty, nutrient-packed dish brimming with flavor! Perfect for anyone following a paleo lifestyle or seeking a wholesome, gluten-free meal, this casserole features tender ground beef, vibrant vegetables like zucchini, carrots, and red bell peppers, and a rich tomato-based sauce lightly seasoned with oregano and basil. A bed of sautéed cauliflower rice replaces traditional grains, making it a low-carb, guilt-free delight. Finished with a sprinkle of fresh parsley, this one-dish casserole is easy to make, packed with protein and vitamins, and is sure to become a family favorite. Ideal for meal prep or a cozy dinner, it's a mouthwatering way to enjoy classic flavors with a healthy twist! Keywords: paleo ground beef casserole, low-carb dinner, gluten-free casserole, healthy comfort food, vegetable-packed casserole.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 large, sliced carrot
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 3 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 2 tablespoons coconut aminos
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 cups cauliflower rice
- 0.25 cup, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned and no longer pink, about 5-7 minutes.
Stir in sliced carrots, diced zucchini, and diced red bell pepper. Cook for another 5 minutes until the vegetables start to soften.
Mix in the tomato paste, canned diced tomatoes, coconut aminos, dried oregano, dried basil, salt, and ground black pepper.
Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
In a separate skillet, lightly sauté cauliflower rice in a teaspoon of olive oil over medium heat for 5 minutes until warmed but still firm.
Spread the cooked cauliflower rice evenly on the bottom of a 9x13-inch baking dish.
Pour the beef and vegetable mixture over the cauliflower rice, spreading it out to cover the rice completely.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the dish is bubbly and heated through.
Sprinkle fresh chopped parsley on top of the casserole before serving.
Allow the casserole to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 61.2 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4468 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
