Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4
This Paleo casserole fuses your favorite cheeseburger fixings with fresh veggies for a lighter, healthier meal.
Tools:
- Large skillet
- Wooden spoon
Ingredients:
- 3 medium sweet potatoes, spiralized
- 1 T extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1 lb grass-fed ground beef
- 1 t dried oregano
- ½ t garlic powder
- 1 t smoked paprika
- ½ t chili powder
- 1 ½ cups chicken stock
- 1 cup crushed tomatoes
- Chopped tomatoes and green onion to garnish
- Salt and pepper to taste
Instructions:
- Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery.
- Cook for 3 minutes until onion is translucent and veggies are softened.
- Increase heat to high and add ground beef.
- Cook for 5 minutes, breaking meat up as it cooks, until beef has browned and is no longer pink.
- Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper, to taste.
- Stir in the chicken stock and the crushed tomatoes.
- Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 10 minutes until sweet potatoes are slightly softened and sauce is reduced.
- Remove from heat and top with chopped tomatoes and spring onions. Serve warm.
Tip: Take this cheeseburger casserole recipe up a notch and add your favorite burger toppings like pickled jalapeño or crumbled bacon. The variations are endless!
Source: paleohacks
Recipe by: Dina Hassan
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