Beef Enchilada Hash Brown Casserole (Paleo, Whole30)
This tasty dish works for any meal - breakfast, lunch and dinner! It is also freezer friendly, so make a big batch and save it for later!
- 2 tbsp avocado oil
- 16 oz shredded hash browns frozen
- 12 oz riced broccoli frozen
- 1 lb ground beef grass-fed preferred
- 1/4 cup tomato paste
- 1/2 cup mild salsa
- 6 eggs
- 1/3 cup full fat coconut milk canned
- 1/4 cup nutritional yeast
Homemade Taco Seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1 tsp salt
- avocado sliced
- black olives sliced
Preheat oven to 400F. Coat 9x13 casserole dish with oil or line with parchment paper.
Mix ingredients for homemade taco seasoning and set aside.
Heat avocado oil in nonstick skillet over medium-high heat. Once heated, add frozen hash browns and cook according to package until golden brown. Add to bottom of casserole dish.
Cook riced broccoli according to package until softened. Layer on top of hash browns in casserole dish.
Brown ground beef in skillet until cooked through. Add homemade taco seasoning and salsa. Stir until well incorporated. Add ground beef to casserole dish.
In a medium bowl, whisk eggs, coconut milk, and nutritional yeast. Pour over all ingredients in casserole dish. Top with black olives if desired.
Bake for 25-30 minutes until eggs are cooked and edges begin to brown.
Let cool and serve! This can also be kept in the fridge or frozen to eat at a later time!