Ground Beef Casserole
This ground beef casserole with cauliflower rice is easy to put together and perfect for feeding a crowd! It's a comforting dish made with simple ingredients.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon Italian Seasoning
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper to taste
- 6 ounces fresh baby spinach
- 10 ounces frozen cauliflower rice cooked according to the directions on the bag
- 1 cup sour cream or plain yogurt
- 1 tablespoon butter room temperature
- ½ teaspoon dried basil
- 2 to 3 tablespoons milk if needed
- 8 ounces shredded Italian blend cheese or any other shredded cheese that you have/prefer
Instructions
- Preheat the oven to 375˚F.
- Heat the olive oil in a large 12-inch skillet over medium-high heat. Add onions and cook for 2 minutes. Stir in garlic and cook for 20 seconds.
- Add ground beef and season it with Italian Seasoning, paprika, salt, and pepper.
- Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
- Add in spinach - you might have to do this in batches, depending on the size of your skillet - cook, stirring frequently, for 1 more minute or until spinach is wilted.
- Remove from heat, drain the liquid from the skillet, and set aside.
- In a 9x13-inch baking dish, combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren’t melting completely, stir in some milk. The cauliflower rice should be warm enough to melt the butter.
- Add prepared beef mixture to the baking dish; stir until everything is completely incorporated. Top with shredded cheese.
- Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
- Remove from oven and let stand for 7 to 10 minutes before cutting and serving.
Notes
- Add vegetables. Feel free to add more veggies like sauteed carrots or frozen peas.
- Substitutes. Swap ground beef with turkey, chicken, pork, or Italian sausage.
- Don't cover. Avoid covering the casserole with foil before baking to let the cheese melt and bubble up.
- Rest. Let the casserole rest for a few minutes after baking and before serving.
- Make ahead. Prep the casserole a day ahead, store it in the fridge, and bring it to room temperature 15-20 minutes before baking.
Nutrition
Serving: 10ounces | Calories: 553kcal | Carbohydrates: 13g | Protein: 43g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 314mg | Potassium: 982mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4556IU | Vitamin C: 49mg | Calcium: 274mg | Iron: 5mg
