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Tex Mex Casserole

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 353 kcal

Ingredients
  

  • 2 lb grass-fed ground beef
  • 1 T ground cumin
  • 1 t smoked paprika
  • 1 t Sea salt
  • 2 T ghee plus more for greasing
  • 2 T cassava flour
  • 3 T nutritional yeast
  • 1 cup diced tomatoes divided
  • 1 medium avocado sliced
  • ¼ cup chopped cilantro
  • ¼ t sea salt
  • 1 cup unsweetened almond milk

Instructions
 

  • Preheat the oven to 400ºF and grease an oven-safe casserole dish with ghee. Brown the ground beef in a medium skillet over medium heat for 12 minutes. Use a spatula to break up the meat into small crumbles.
  • Stir in the cumin, paprika, and sea salt.
  • While the beef cooks, heat the ghee in a small saucepan over low heat for one minute. Whisk in the cassava flour, then gradually whisk in the almond milk. Add in the nutritional yeast with the sea salt and continue whisking until the sauce thickens (it should take about five minutes). Turn the heat off and remove from the stove.
  • Pour the beef into the casserole dish and scatter half of the diced tomatoes on top. Pour the sauce over the top and transfer to the oven for 10 minutes.
  • Top with sliced avocado, remaining tomatoes, and cilantro. Serve warm and enjoy!

Nutrition

Calories: 353kcalCarbohydrates: 8gProtein: 33gFat: 20g
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