Easy and Soul-Satisfying Mexican Ground Beef Casserole

By Jess

5 from 1 ratings

This Mexican-inspired casserole is synonymous to comfort food in my book. The ingredients are pretty basic but it’s the combination of choice herbs and spices that really make this Mexican ground beef paleo casserole dish stand out. High in protein, paleo-friendly, and packed with flavor, Mexican ground beef casserole is indeed satisfying if you give it just the right amount of herbs and spice. The heat comes from cayenne pepper, chili powder, ground cumin, and sliced jalapeno. Together, it may sound like a lot of chilis but you can adjust the spice level based on your own preferences. Personally, I like mine a little more on hotter side but feel free to expierment.

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

Mexican Ground Beef Casserole

View More Paleo Ground Beef Casserole Recipes:

Loaded Cauliflower Ground Beef Casserole
Low Carb Ground Beef and Cabbage Paleo Casserole


    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 2 garlic clove, minced
    • 1 pound lean ground beef
    • 1 medium bell pepper, chopped
    • ½ jalapeno, sliced
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp dried oregano
    • ¼ tsp cayenne pepper (optional)
    • 1 (14 oz) can diced tomatoes
    • 2 tbsp tomato paste
    • 4 cup cauliflower florets
    • 1/3 cup homemade or Paleo friendly store-bought mayonnaise
    • 1 tbsp nutritional yeast
    • 1 scallion, sliced (optional)
    • salt, black pepper to taste


  1. Place the cauliflower florets in a food processor and pulse a few time until it resembles rice.
  2. Set aside.
  3. In a large skillet heat the olive oil over medium heat.
  4. Add the onion, bell pepper and jalapeno and cook, stirring occasionally, for 5 minutes.
  5. Add the garlic and cook for 30 seconds.
  6. Add the ground beef and cook, stirring occasionally, until the beef is no longer pink.
  7. Add the ground cumin, chili powder, dried oregano and mix to combine.
  8. Add the diced tomatoes and tomato paste and mix to combine.
  9. Add the cauliflower rice and stir to combine.
  10. Cook, stirring frequently, until all the liquid is evaporated.
  11. Season with salt and black pepper to taste and remove from the heat.
  12. Set aside.
  13. Preheat oven to 350°F.
  14. Spoon the mixture into a lightly greased baking dish.
  15. In a small bowl place the mayonnaise, nutritional yeast and 1 tablespoon of water and mix to combine.
  16. Spoon the mayonnaise mixture over the mixture.
  17. Bake in preheated oven for 30-35 minutes.
  18. Serve warm topped with sliced scallion (if using).


Serving Size





Total Time

55 minutes

Prep Time

10 minutes

Cook Time

45 minutes

Print Recipe

1 Comment

Ask a Question 

Leave a comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon