Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef (I use 85%)
  • 3 cups cauliflower rice
  • 5 ears of baby corn (chopped (see notes))
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup onion (diced)
  • 1 jalapeño pepper (minced)
  • 1 1/2 cups shredded cheddar cheese
  • 1 smoked chipotle pepper (in the can chopped)
  • 2/3 cup tomatoes (I used Campari, quartered)
  • 1/4 cup fresh cilantro (chopped)
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon tomato paste
  • 1 clove garlic (minced)
  • 3/4 cup chicken stock  (see my homemade chicken stock recipe here)
  • Juice and zest of 1 lime
  • 1 tablespoon olive oil
  • 1/2 cup sour cream
  • 1/2 smoked chipotle pepper (in the can chopped, with 1 teaspoon of the juice)
  • squeeze of fresh lime juice
  • Scallions (thinly sliced)
  • Fresh cilantro (chopped)
  • Avocado

Instruction

  • Preheat oven to 375F.  Heat a large oven-safe skillet to medium and add in the ground beef.  Cook until browned, then remove and set aside.  Add in the olive oil, red pepper, jalapeño pepper, onions, salt and pepper, then sauté for a few minutes.  
  • Add in the garlic and sauté for another 20 seconds. Add in the cumin, smoked paprika, chipotle pepper and allow to toast for 15 seconds. Add in the stock and scrape up the brown bits on the bottom of the pan. 
  • Add the cauliflower rice and ground beef back in and mix. Stir in the baby corn, tomatoes, cilantro, lime juice and zest.  Mix in 1/2 cup of cheddar cheese.
  • Top with the remaining cheddar cheese and bake for 25 minutes.  Then increase the temperature to 450F and bake an additional 5 minutes or until the cheese is slightly golden.
  • While the casserole is baking, mix the sour cream, chipotle pepper and lime juice.  Serve with a dollop over the top of each plate, along with sliced scallions, chopped fresh cilantro and/or avocado.