24 oz riced cauliflower
1.5 to 2 lbs grass fed ground beef
1 onion, diced
1 red or green bell pepper, diced
1 jalapeño, minced (seeds removed)
14.5 oz tomato sauce
2 Tbsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
salt & pepper to taste (don't be shy with it... there's a lot of cauliflower to season up!)
optional garnish: avocado slices, chopped cilantro, hot sauce, lime wedges, salsa, etc.
Preheat the oven to 400ºF.
Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.
Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice