This easy Paleo taco casserole is a healthy Mexican dinner the whole family will love. Loaded with sweet potatoes, ground beef, veggies, and topped with a creamy sauce, this taco bake is both comforting and delicious. Whole30, and gluten free too!
My fiance, Kyle, ask me if I can cook Mexican for dinner at least 4 times a week.
He says he’s French, but I swear he’s part Mexican too. That’s all I hear out of his mouth. “I want Mexican for dinner. Can we make taco’s? Can we make chicken fajitas?”
I threw this recipe together on a whim and it turned out to be one of his favorite recipes. And let me tell you… If he loves a recipe, I am on cloud nine, because he is one picky eater with Mexican food!
I obviously wanted to make the recipe with healthy, whole-food ingredients that are dairy-free, gluten-free, and Whole30 because this is how Kyle and I eat 99% of the time.
I knew while making this that it wouldn’t be a taco casserole without a cheesy-like top. Traditional taco casseroles are covered in cheddar cheese. In this casserole recipe, the mayonnaise combined with the eggs and salsa made the perfect cheesy top to the casserole.
Make this healthy taco casserole for your next family taco night. You can easily double it for a large crowd too!
WHY YOU’LL LOVE THIS EASY PALEO TACO CASSEROLE:
This taco casserole is perfect for meal prep or to throw in the oven and bake on a busy weeknight!
It contains healthy, clean ingredients and it’s Paleo, Whole30, and gluten free!
It’s family and kid approved! Even the pickiest of eaters will love this taco casserole!
You an eat it for breakfast, lunch, or dinner. For breakfast, serve it with an egg.
Mayo– I love Primal Kitchen’s Avocado Mayo. It contains high quality ingredients like: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Organic Rosemary Extract.
Salsa– Look for salsa without added sugars or natural flavors in the ingredients list.
Jalepenos, cilantro, avocado– for garnish
HOW TO MAKE PALEO TACO CASSEROLE
Bake sweet potatoes in the bottom of casserole dish. While sweet potatoes are baking, cook onions and brown ground beef.
Add the taco seasoning and water to beef. Simmer for 2-3 minutes then add diced tomato, diced green chiles, and bell pepper.
Spoon beef mixture over baked sweet potatoes in casserole dish. Grab a small bowl and whisk the eggs. Then, add in the mayo and salsa.
Whisk the mixture until it forms a thick white creamy sauce. Spread it evenly over the casserole mixture.
Bake for 25 minutes and let the casserole cool for 5-10 minutes. Serve warm and garnish with avocado, jalapenos, cilantro, or more salsa.
TIPS FOR PALEO TACO CASSEROLE:
I used 85% lean grass-fed ground beef for this recipe, but you could use any percentage!
Make Keto by replacing the sweet potatoes with a low-carb veggie such as cauliflower or zucchini.
Top the taco casserole with your favorite toppings: jalapenos, extra salsa, cilantro, avocados, olives, lettuce, etc.
I used Primal Kitchen real mayonnaise that’s made with avocado oil. I recommend looking at the ingredient label of your mayonnaise and avoiding ingredients like soybean oil, sugar, preservatives, and natural flavors.
This easy Paleo taco casserole is a healthy Mexican dinner the whole family will love. Loaded with sweet potatoes, ground beef, tomatoes, green chiles, and topped with a creamy sauce, this taco bake is both comforting and delicious. Whole30, and gluten free too!
Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with avocado oil and sea salt in bottom of 9×13 casserole dish, and bake for 25-30 minutes or until tender.
While sweet potatoes are baking, heat avocado oil over medium heat in a large sized skillet. Cook onions until they are translucent then add ground beef. Brown beef, breaking up chunks, until no longer pink. Add the taco seasoning and water to the skillet. Simmer for 2-3 minutes then add diced tomatoes, diced green chiles, and red bell pepper to skillet.
With a slotted spoon, spoon skillet mixture over sweet potatoes in casserole dish.
In a small bowl, whisk eggs. Whisk in mayo and salsa to bowl. Pour creamy sauce over sweet potato and skillet mixture. Spread evenly over casserole with a spoon.
Bake casserole at 375 degrees Fahrenheit for 25 minutes. Let casserole cool for 5-10 minutes, and then serve.