Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds ground beef (* I use 96% lean)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large head cauliflower (* riced (about 5 cups))
  • 1 tablespoon extra virgin olive oil
  • 2 peppers (* diced (red, orange, and/or yellow))
  • 1 jalapeno pepper (* finely diced)
  • 1 1/2 cups enchilada sauce
  • 1 1/2 cups pepper jack cheese (* shredded)
  • 1 cup cheddar cheese (* shredded)
  • cilantro (* optional, garnish)
  • sour cream (* optional, for serving)

Instruction

  • Preheat oven to 350°F.
  • Season the ground beef with the salt and pepper. Place a large skillet over medium-high heat and once hot, add the ground beef.
  • Cook, breaking up the ground beef as you go, until it’s cooked through and no longer pink in the center, about 5-7 minutes.
  • Add the ground beef to a large casserole dish with the riced cauliflower.
  • Return the pan to the stovetop and add the olive oil. Once hot, add the peppers. Cook for 2-3 minutes, stirring often, until just starting to blister.
  • Add the peppers to the casserole along with the enchilada sauce and pepper jack cheese. Stir until everything is well combined.
  • Top with the cheddar cheese.
  • Bake for about 20 minutes, or until the cheese is melted and the casserole is hot and bubbly.
  • Garnish with cilantro, if desired and serve with sour cream if you’d like.