1tsp.smoked paprikaor just an additional tsp. of paprika
1tsp.dried thyme leaves
1lb.riced caulifloweror 1 head cauliflower, finely chopped
8oz.shredded cabbagepurple and green mix is fine
1can(14.5-oz.) petite diced tomatoesdrained
1 8-oz.can tomato sauce
1lb.Monterey Jack cheeseshredded
Instructions
Preheat oven to 350.
In a large Dutch oven or skillet, heat the olive oil over medium-high heat until shimmering. Add in the onion and sauté until translucent (about 8 minutes). Add in the garlic cloves; sauté an additional minute. Add in the ground beef and seasonings (salt through thyme leaves), stir to combine and cook until beef is about half way browned (about 5 minutes).
Add in the cauliflower and cabbage, stir to combine, and cook until beef is browned all the way and vegetables have softened (about 5 minutes). Add in the diced tomatoes and tomato sauce. Remove from heat and add in about 2/3 of the shredded cheese.
Spray a large casserole dish with cooking spray. Pour the beef mixture into the dish, spreading into an even layer. Top with remaining cheese.*
Bake at 350, uncovered, for 40 minutes, until cheese is golden and bubbly. Garnish with chopped chives or flat-leaf parsley and serve with sour cream, if desired.
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Notes
*If making ahead, cover the casserole with foil and refrigerate or freeze until ready to bake. If freezing, thaw overnight before baking.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Cheesy Beef and Vegetable Bake, low calorie, low carb