Mexican Casserole With Cauliflower Rice

• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 4 ounces can diced green chilies
• 1 bag frozen riced cauliflowerjavascript:void(0);
• 15.5 ounces can black beans (drained)
• 15.5 ounces can diced tomatoes
• 1 pound ground beef (90/10)
• cumin, coriander, paprika, ancho powder, garlic powder
• salt & pepper
• 2-3 cups shredded cheddar
• toppings: shredded lettuce, pickled jalapenos, Greek yogurt/sour cream, salsa
• olive oil

1. Pre-heat oven to 350 degrees.
2. Start by browning the meat. In a large saute pan, heat olive oil over medium heat. Add ground beef with a generous amount of spices, salt and pepper. Saute for 6-7 minutes, until brown. Remove to a plate with a slotted spoon.
3. Reduce heat to medium low. Add more olive oil if necessary. Now add onions, garlic and green chilies, salt and pepper. Saute for 5 minutes. Add riced cauliflower, a generous amount of spices, and salt. Let cook together for 3-4 minutes.
4. Now add the black beans and can of tomatoes, and some more spices, salt and pepper. Stir everything to combine. Let saute for 5 more minutes. Taste and adjust seasoning as necessary.
5. Transfer cauliflower and bean mixture to a baking dish, and spread evenly. Cover cauliflower mixture with ground beef, and again, spread evenly. Now top with the 2-3 cups of shredded cheese, just making sure everything is covered.
6. Cover baking dish with foil, and pop into oven for 15 minutes. Remove foil and bake for another 7 minutes.
7. Serve with lots of shredded lettuce, salsa, pickled jalapenos and your favorite salsa. So great for a relatively easy weeknight meal (and pretty low on carbs!)

yellow onion, garlic, green chilies, black beans, tomatoes, ground beef, cumin, salt, cheddar, toppings, olive oil

Taken from food52.com/recipes/81849-mexican-casserole-with-cauliflower-rice (may not work)