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Grain-Free Beef Burrito Casserole

Published: May 2, 2017 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6
Grain-Free Beef Burrito Casserole
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Now here is a burrito that will impress those who love Mexican food. Imagine a burrito without rice and tortilla. In this grain-free beef burrito casserole, the flavours come from deliciously spiced beef, beans, cauliflower rice and cheese. Instead of using tortillas the burrito filling is layered between red chard leaves and topped with sauce and melted cheese. Why load up on rice and wheat when you don’t have to. Enjoy!

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Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 medium-size yellow onion, chopped
  • 1 ½ lb. lean ground beef
  • 1 jalapeno pepper, de-seeded and thinly sliced
  • 2 Tbsp. GF chili powder
  • 4 garlic cloves, finely chopped or 1 tsp. GF garlic powder
  • 2 tsp. GF ground cumin
  • 2 tsp. GF oregano
  • 1 tsp. cayenne pepper or to taste
  • 1 ½ tsp. sea salt
  • 1 x 398 ml. can pure tomato sauce, divided
  • 3 cups cauliflower rice (about ½ medium cauliflower) see recipe below
  • 3 cups cooked black beans or (2 x 398 ml. cans) rinsed and drained
  • 1 small zucchini with skin, roughly chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 bunch red chard leaves, stems cut off (about 9 large leaves)
  • 3/4 cup gluten-free chicken or vegetable broth

    • Instructions

  • Using a large saucepan sauté onions in olive oil for 3 - 5 minutes until translucent
  • Turn the heat to high and add beef, jalapeno pepper, chili powder, garlic, cumin, oregano and cayenne pepper. While stirring, cook the beef until slightly browned.
  • Add salt and ½ cup tomato sauce. Cover and simmer over low heat for 15 minutes
  • Preheat oven to 400 F and brush a 3-quart (9x12-inch) casserole dish with olive oil
  • Place beans and zucchini in a food processor and process until it resembles refried beans. Add to beef mixture with cauliflower rice and cook until heated through about 5 minutes. Stir in 1 ¼ cup of cheddar cheese and set aside
  • Layer casserole dish with 1/3 of the chard leaves, then ½ the burrito mixture and repeat ending with chard leaves
  • Whisk together the remainder of tomato sauce and chicken broth and pour over the casserole. Cover with foil and bake for 35 minutes. Remove foil and sprinkle with remainder of cheese. Bake for 5 more minutes
  • Remove from the oven and rest for 15 minutes before serving
  • *Cauliflower rice - place cauliflower florets in a food processor and pulse until cauliflower resembles rice


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