Beef Jalapeño Casserole
Spiced ground beef, roasted cauliflower, and sharp cheddar baked into a cheesy, comforting casserole, topped with fresh cilantro and jalapeño heat.
Ingredients
1 lb ground beef (80/20 preferred)
1 small head cauliflower, cut into small florets (about 4 cups)
1 small onion, diced
2 cloves garlic, minced
1–2 jalapeños, sliced (seeds removed for less heat)
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
2 cups shredded cheddar cheese
¼ cup heavy cream
1 Tbsp butter (for cooking)
2 Tbsp chopped fresh cilantro (plus more for garnish)
Macronutrients
(per serving, makes 4)
Protein: 38g
Fat: 45g
Carbs: 8g
Preparation
Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, season with salt, and roast for 20–25 minutes until tender and lightly golden.
In a large skillet, melt butter over medium heat. Add onion and sauté 3–4 minutes. Add garlic and jalapeños, cook 1 minute more. Add ground beef, cumin, paprika, salt, and pepper. Cook until browned and crumbly. Stir in heavy cream and half the cheddar. Simmer briefly until melted.
In a greased baking dish, combine roasted cauliflower with the beef mixture. Top with remaining cheddar cheese.
Bake at 400°F for 10–12 minutes, or until cheese is melted and bubbly. Broil for 1–2 minutes for extra browning, if desired.
Garnish with fresh cilantro and serve hot.
SATURDAY 260516