Mexican Layered Casserole

Today’s post is a celebration (yes, I’m still celebrating) our awesome collaboration with US Wellness Meats.  We’re so excited to be their featured chefs of the month, and this is one of the recipes we prepared for the honor.  This was first born as something to bring along to the Paleo Parent‘s for a get together, and since grew into a delicious casserole.  I think my favorite thing about this is that there’s enough flavor to enjoy it, but if you like to slather things in hot sauce (like I do), you can do so without fear.

If you’re in the small realm of people who haven’t already stumbled upon US Wellness Meats, be sure to take a moment to check out their offerings.  I’m especially fond of their sugar free beef franks, sugar free bacon, and the whole rabbit.  Also, if you can rack up 40 pounds of stuff, you get a discount.  We always wait until our freezer is empty and then go to town.  So worth it.  Anyways, enough with that and on with the food!

seasoned meat in skillet

Ingredients
1 head of cauliflower, mashed with 6 cloves garlic
1 sweet potato, hashed
2 tomatos, diced
3 avocado, diced
1/4 head lettuce, diced
1 14oz can sliced black olives
2 lbs 85% grass fed ground beef
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp oregano
1/2 tsp smoked paprika
1/2 Tbsp cumin
1 tsp salt
1 tsp pepper
1/4 tsp chipotle chili powder

Method

DSC_0310

Chop cauliflower into pieces.  Steam head of cauliflower until soft (about 10 minutes)

browned meat

Meanwhile season meat in a skillet with spices (chili powder, garlic powder, cayenne pepper, oregano, smoked paprika, cumin, chipotle chili powder, salt, and pepper) until browned.

Mash garlic into cauliflower while allowing meat to rest.  We used this masher and it was surprisingly effective.

sauteed shredded sweet potato

Sauté hashed sweet potato in fat/seasonings left over from sautéing the ground beef.

Prep olives, tomatoes, lettuce, and avocado into diced pieces.

delicious food

Layer in a serving bowl: meat, cauliflower, sweet potato, lettuce, black olives, avocado, and tomato.

casserole in bowl

Scoop out into a bowl, and enjoy!

18 Comments

  1. Gilbert Romero says:

    I just made this for dinner tonight. Very good! But since there is only the two of us, we were wondering how we would warm this up. Maybe scoop out the lettuce through the tomatoes.

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  2. Rachel says:

    Loved this! Very flavorful and it surprised me how delicious the mix of ingredients was. The garlic and cauliflower mix was the tastiest!

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  3. Pat says:

    I haven’t made this yet, but I agree with the printability comment. Some other pages might show all the steps like you have done, but then they have a concise listing of the recipe ingredients & steps at the end. Then I can just copy that to a file and print it out.

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  5. Alli says:

    This was delicious! I loved the cauliflower, sweet potato combo. We did vegetarian refried beans in place of the meat though and it was still good.

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  7. Ginger W says:

    Oh, that was just yummy! Just finished dinner with this layered casserole! My only tweak was to sauté diced onion, green pepper and red pepper to the ground beef. I left it deconstructed, so that it will be easy for leftovers. Quite the hit at my house. Thank you!

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  11. Bogieblog@comcast.net says:

    Very good. I did sauté onions in with the beef, and added a couple stalks of leftover asparagus to the cauliflower (otherwise they would have become a science project in the back of the fridge – and me with no kids to blame it on). Tweaked the spices by adding more to each serving I took, but that is just personal taste. Thanks for the recipe!

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