This cheesy beef taco bowl brings together savory ground beef roasted in tomatillo sauce with a vibrant mix of grilled onions, peppers, and roasted cauliflower rice. Topped with melted pepper jack cheese, this easy-to-make keto meal is packed with bold Tex-Mex flavor perfect for a satisfying weeknight dinner.
Meal Card: Chile Verde Beef Enchilada-Style Bake
Ingredients
- 1-2 packages ground beef
- 1-2 packages cauliflower rice
- 1-2 packets tomatillo sauce
- 1-2 packages pepper jack cheese
- 1-2 packets taco seasoning
- 1-2 packages peppers and onions
Directions
1) Place packet of tomatillo sauce in a bowl of hot water to thaw. Set pepperjack cheese on the counter to thaw, or in the fridge to thaw if scheduling this meal.
2) Open ground beef into a Suvie pan. Pour half the tomatillo sauce over the beef. Place pan in the top zone of Suvie.
3) Before opening, tap cauliflower rice and peppers and onions against the countertop to break up any large pieces. Open into a Suvie pan. Season with olive oil and taco seasoning. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins)
Top Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 25 minutes)
5) Remove pans from Suvie. Stir beef and tomatillo sauce together and transfer to pan with cauliflower rice, peppers, and onions. Season to taste with salt and pepper. Top with pepperjack cheese and return pan to top zone of Suvie. Confirm 5 minute broil time.
6) Remove pan from Suvie. Divide enchilada bake between plates and serve with reserved tomatillo sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 690, Total Fat 42g, Total Carbohydrates 17g, Total Sodium 1400mg, Total Protein 37g.
