Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
1 (11×7-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11×7-inch baking dish with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.
Nutrition Facts (per serving)
| 447 | Calories |
| 31g | Fat |
| 9g | Carbs |
| 33g | Protein |
