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.)
- Preheat oven to 400ºF.
- 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.
- Cook the ground beef and onion in a large pan until meat is cooked through.
- Stir the bell pepper, jalapeño, and enchilada sauce into the pan until combined.
- 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.
- Spread the shredded cauliflower on the bottom of the pan and top with meat and veggie mixture.
- Whisk 3-4 eggs in a bowl and pour over mixture. Mix everything together.
- 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.
- 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.