Beef Enchilada Bake

Believe it or not, the gift I chose to give myself for the New Year is a two-week, modified Whole30. After coming off my September Whole30, I continued to eat clean 80 percent to 90 percent of the time. But then came the holidays and my trip to Hawaii, and that percentage fell way below 50 percent.

I have felt so good eating clean that I wanted to get back on the wagon as soon as I could. So, just as I’d done in the past, I sat down for an hour to plan out my meals and get my shopping list ready. My first recipe was a Beef Enchilada Bake. And because it turned out pretty great, I thought it was worth sharing here. You can follow my Whole30 recipes board on Pinterest. I pinned the recipe from JustJessieB’s blog, but made my own modifications. The photo above does the dish no justice, believe me.

Beef Enchilada Bake


  • 4 cups shredded cauliflower (I ended up using a bag of frozen cauliflower that I microwaved for one minute so it wasn’t so frozen and plopped it in batches into my food processor to make it “riced.”)
  • 1 lb. grass-fed ground beef (I used 1.5 lbs. and I’m sure ground turkey would sub just fine.)
  • 1/2 red onion
  • 1/2 green bell pepper (I omitted, because I’m just not a fan)
  • 1 jalapeño, minced
  • 3 eggs (I’d up this to 4 eggs)
  • 1 cup tomato sauce (Realized I forgot to purchase this so I used a can of chopped tomatoes and chilies that was Whole30 compliant.)
  • 1 Tbsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic
  • 1/4 tsp oregano
  • salt & pepper to taste (I didn’t use any.)


  1. Preheat oven to 400ºF.
  2. Combine the tomato sauce (or diced tomatoes, in my case), chili powder, cumin, garlic, and oregano in a small bowl to make the “enchilada” sauce. Using a can of diced tomatoes will work, too. I just drained some of the liquid off.
  3. Cook the ground beef and onion in a large pan until meat is cooked through.
  4. Stir the bell pepper, jalapeño, and enchilada sauce into the pan until combined.
  5. Spray or drizzle a 9” x 13″ baking dish with a Whole30 compliant oil of your choice — avocado, coconut (probably not the best choice for this spicy dish), olive oil. I have found a great new avocado spray that is compliant and not so bad for the environment from Pompeian. They also sell one that’s coconut oil.
  6. Spread the shredded cauliflower on the bottom of the pan and top with meat and veggie mixture.
  7. Whisk 3-4 eggs in a bowl and pour over mixture. Mix everything together.
  8. Bake for 45 minutes to 1 hour or until browned around the edges. I only baked for 40 minutes. Everyone’s ovens are different, so check often around 40 minutes to see if it’s burning.
  9. Let enchilada bake cool for 10 minutes before cutting and serving.

Optional: I cut up an avocado and put it on top. My daughter opted for some shredded cheese on hers (I’m not making her eat Whole30). She loved it. I loved it. There are leftovers for dinner for two and one lunch, so this one’s a Whole30 winner!

Shannon Steffee is a magazine editor by day, and a mom, health nut, and music lover by night. In her spare time, she enjoys writing about health-related topics and sharing her personal experience with Hashimoto’s Thyroiditis and gluten-free eating. You can find her on Twitter: @ShanSteffee. She is based in Orlando.