Low-Carb Enchilada Bake





Servings 6

4 cups shredded cauliflower (about 1 medium head)
1 lb lean ground turkey
1/2 red onion
1/2 green bell pepper
1 jalapeño, minced
3 eggs
1 cup tomato sauce
1 Tbsp chili powder
1/4 tsp cumin
1/4 tsp garlic
1/4 tsp oregano
Salt & pepper to taste (be generous!)

Preheat the oven to 400ºF.

Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth for the sauce.

Saute the ground meat & onion in a large pan. Cook until the meat is no longer pink.

Add the bell pepper, jalapeño, and sauce to the pan. Stir until combined.

Grease a 9 x 13″ baking dish with coconut oil or olive oil.

Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.

Then crack the eggs into the casserole, and stir them in until the eggs are no longer visible.

Bake for 45 minutes to 1 hour, until browned around the edges.

Let it cool for a few minutes, slice into squares. Freeze squares you don’t plan to eat for awhile, if prepping for the week, so you can defrost and eat later.