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!
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
Chop cauliflower into pieces. Steam head of cauliflower until soft (about 10 minutes)
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.
Sauté hashed sweet potato in fat/seasonings left over from sautéing the ground beef.
Prep olives, tomatoes, lettuce, and avocado into diced pieces.
Layer in a serving bowl: meat, cauliflower, sweet potato, lettuce, black olives, avocado, and tomato.
Scoop out into a bowl, and enjoy!