Saturday, September 29, 2018

MEXICAN BEEF AND "RICE" CASSEROLE








MEXICAN BEEF AND “RICE” CASSEROLE

Spicy Mexican casserole -  lovely served with sour cream on top and either a salad with avocado or guacamole.  This is not too spicy, so if you like things hot, you may want to increase the chili flakes or add some hot chili sauce.  The cauliflower “rice” is not hugely evident in this casserole, however, I do detect it and it does make this casserole much more substantial.

2 lbs lean ground beef (0.9 kg)
5 tsp ground cumin (20 mL)
1 tbsp chili flakes, OR to taste (15 mL)
1 tbsp salt (15 mL)
2 tsp crushed garlic (10 mL)
2 tsp black pepper (10 mL)
1/2 tsp seasoning salt (2 mL)
14.5 oz can diced tomatoes (411 g)
1 cup Homemade Chicken Stock, OR - see below (250 mL)
  commercial variety, OR beef stock 
6 oz can tomato paste (174 g)
2 lbs cauliflower (0.9 kg)
14.5 oz can mixed vegetables, drained (411 g)
1 cup grated sharp Cheddar cheese (250 mL)
11/2 cups grated Cheddar and Mozzarella (625 mL)
  cheeses, divided

Preheat the oven to 375°F (190°C).

In large nonstick skillet, cook ground beef (breaking it up into small bits with a spatula).  Add cumin, chili flakes, salt, garlic, black pepper and seasoning salt.  Before the meat sticks to the pan or burns, add diced tomatoes (blended smooth in a blender first), Homemade Chicken Stock (see below) and tomato paste.  Continue cooking at medium low heat for 8 minutes. 

With sharp blade in food processor, process cauliflower chunks until finely ground. Place in large bowl.  Stir in meat sauce, mixed vegetables and sharp Cheddar cheese.  Spread in 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake 30 minutes or until hot and bubbly.  Remove and top with mixed Cheddar and Mozzarella cheeses.  Bake another 7 minutes or until the cheese has melted.  Serve with sour cream.


Helpful Hints:  If using commercial chicken stock, you should reduce the salt used in this recipe.

 *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  8 servings 
1 serving of the casserole
434.9 calories
33.1 g protein
28.5 g fat
3.4 g fiber
9.6 g net carbs 



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For other great Low-Carb, Gluten-Free recipes by the team & me: