Mexically Beef and Rice Casserole - whole 30 & paleo approved!

This Tex-Mex Beef and Rice Casserole is a MUST in your kitchen arsenal.

It’s family-friendly, gluten-free, packed with easily modifiable ingredients, perfect for meal prep, and you only one skillet to clean - bonus!

What you'll need:

• 1 pound ground beef

• 1 small onion, diced

• 1 red bell pepper, diced

• 1 pound riced cauliflower (now easy to find at the local grocery store!)

• 3 garlic cloves, minced

• 1½ cups roasted tomato salsa

• 1 teaspoon dried oregano

• 1 tablespoon chili powder

• Diamond Crystal kosher salt

• Freshly ground black pepper

• 4 large eggs, whisked

• 6 cherry tomatoes, cut in half

• 1 jalapeno or serrano pepper, thinly sliced crosswise (optional)

• ¼ cup fresh cilantro, lightly packed (optional)

What you'll do:

• 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 and cook, stirring occasionally, for 5 to 7 minutes or until it’s no longer pink.

• Mix in the onion and bell pepper. Cook for 5 minutes until softened.

• Stir in the riced cauliflower and the minced garlic.

• Next, mix in the salsa, 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 and bake for 40 to 45 minutes or until the eggs are set and browned on the edges.

• Rest the casserole for 5 minutes, and top with cilantro if desired.

Enjoy!