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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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: Mexican
Keyword: Dairy Free, Freezer Friendly, Gluten Free, Paleo, Whole30
Servings: 8
Calories: 390kcal

Ingredients

  • 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

Optional Toppings

  • avocado sliced
  • black olives sliced

Instructions

  • 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!

Notes

Recipe adapted from:
Paleo Breakfast Casserole by Paleo Running Momma and
Beef Enchilada Bake by Just Jessie B
Homemade Taco Seasoning by Real Food Dietitians