Cheesy ground beef cauliflower casserole
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Reminiscent of nachos, spice up your meal rotations and try this cheesy ground meat casserole that blends savory beef and tender cauliflower all in one skillet that can be ready in under an hour! Serve with tortilla chips or over rice.

Yield
6 Servings
Ingredients
1 Tbsp extra virgin olive oil
1/2 C chopped onion
1 chopped green bell pepper
1 lb lean ground beef (90% lean)
3 clv Garlic, minced
2 tsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground chipotle
3 C cauliflower florets (Cut into bite sizes, or 1 lb of frozen, defrosted)
1 can diced tomatoes, no salt added (15 oz. can recommended)
3/4 C low sodium chicken broth
1 1/2 C shredded cheddar cheese
1/3 C sliced, pickled jalapenos (optional)
1/2 C Tortilla chips or white rice (optional)
Instructions
  1. Position oven rack in upper third of oven.
  2. Heat 1 tablespoon oil in a large, broiler safe skillet over medium heat. Add chopped onion and bell pepper, then sauté for about 5 minutes or until vegetables are soft.
  3. Add ground meat and cook until brown, using wooden spoon to break meat into smaller pieces. 
  4. Stir in garlic, chili powder, cumin, oregano, salt, and chipotle and cook about 1-2 minutes until fragrant.
  5. Add cauliflower, tomatoes, and chicken broth. Bring to a simmer until liquid is reduced and cauliflower is tender. Remove from heat.
  6. Sprinkle cheese over beef/cauliflower mixture and top with jalapenos, if using.
  7. Broil in oven until cheese is melted and browned in spots (about 2-3 minutes). Let cool and enjoy with tortilla chips or over rice.

 

Notes

Chef's Note: You can swap out the ground beef for ground turkey or any lean ground meat you like!

Nutrition Info per 1/2 cup serving: Calories 350, Saturated Fat 9.5g, Sodium 680.9mg, Fiber 4.3g, Protein 32.3g

Source

Recipe adapted from www.eatingwell.com/recipe/7919044/cheesy-ground-beef-cauliflower-casserole/

Photo credits: Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco