Ingredients: |
Ingredients: 2 lbs lean ground beef
2 tsp chili powder
1.5 tsp cumin
2 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne (optional)
2 tbsp minced garlic
1 medium white onion, diced
2 green peppers, diced
2 medium russet potatoes, cut in a small dice (about 2 cups)
3/4 cup salsa
1 (4 oz) can mild green chiles, drained
1 (4 oz) can sliced black olives, drained
1 (14 oz) can diced tomatoes, drained
2 beaten eggs
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Directions: |
Directions:Preheat the oven to 350 degrees F.
In a large skillet over medium heat, brown the ground beef. While it’s browning, add in all of the spices, minced garlic and white onion and incorporate well with the beef
While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Let it sit for a few minutes to ensure it’s all drained out
Then, transfer the taco meat and onion mixture into the casserole dish, add the beaten eggs, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, place it in the oven and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
Remove from the oven and serve on a bed of greens like a taco salad, and/or top with avocado/guacamole, pico, shredded lettuce, more black olives, sliced jalapeno, sour cream (dairy-free version for paleo/Whole30 |
This recipe for Easy Taco Casserole is from