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Spicy Mexican Casserole

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Cook Time
45 minutes
Inactive Time
- minutes
Preparation Time
10 minutes


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  1. Preheat the oven to 350 degrees. Spray a 9 x 13” baking dish with cooking oil spray.
  2. In a skillet over medium heat, brown the ground beef and season with cumin, cayenne pepper, garlic and onion powder and salt (you can also use 1 ½ T of your favorite taco seasoning) and drain off any excess fat or liquid. Set aside.
  3. In a large mixing bowl, add the beans, cauliflower rice, pepper and onion mix, kale and chopped jalapenos. If using frozen cauliflower rice and pepper/onion mix, break it up using a spoon or your hands so there are no big chunks before adding to the mixing bowl.
  4. Using a large spoon or your hands, mix everything until well-combined.
  5. Spoon half of the veggie mixture into the baking dish and flatten using a spatula.
  6. Layer corn tortillas over top of the mixture and cover with half of the sauce. Layer beef over top of the sauce covered tortillas. Layer remaining veggie mixture over top of the beef and cover with the rest of the sauce.
  7. Bake for 35 minutes. Remove from the oven and top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese has melted.
  8. Remove from the oven and let cool for 5 minutes. Portion into six servings, garnishing each with 30g of Greek yogurt and a sprinkle of green onions and cilantro.

Nutrition Facts

Serving Size

1 Serving

Amount per serving



% Daily Value *

Total Fat 11.9g

Saturated Fat 4.1g

Trans Fat 0g

Cholesterol 61mg

Sodium 729mg

Total Carbohydrate 43.8g

Dietary Fiber 8.1g

Total Sugars 8.8g

Includes 3.9g Added Sugars

Protein 29.6g

Vitamin D 0 IU

Calcium 272mg

Iron 5mg

Potassium 590mg


The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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