Beef and Veggie Mexican Casserole

Updated: Nov 14, 2019

I'm loving all things warm and gooey right now. It's getting colder and darker and I'm dying to feel snuggly and cozy.

When I think of snuggly and cozy foods, healthy isn't what pops into mind. I think of processed casseroles, lasagnas, and fake ingredient filled mac n' cheese. I wanted to change the script and I came up with this recipe.

This beef and veggie casserole covers all of the macronutrient bases w/ carbs from the riced carrots and beans, protein from organic beef, lot's of fiber rich veggies, and some fat sprinkled on top via cheese and avocado. If I'm being totally transparent, I might have gone a tad overboard on the cheese, so feel free to backoff on it if you are looking for something a notch healthier. Or go without if you are up for it!

Aside from being a well balanced meal, this gooey Mexican dream of a dish has lot's of fiber! You know I'm totally obsessed with soluble fiber to help get those guts of ours in tip-top shape, and this dish has plenty. Lot's of black beans, carrots, a bell pepper, organic corn, and avocado boosts the soluble fiber load making it a gut nourishing dish that is delish.

I hope you like it!

Beef and Veggie Mexican Casserole Recipe

Serves about 6


  • 1-2 tablespoons coconut oil

  • 1 lb organic ground beef or turkey

  • 1 1/2 tablespoon avocado oil

  • 2 cloves garlic, minced

  • 1/2 onion, diced

  • 1 bell pepper, chopped

  • 1 cup frozen organic corn

  • 1 can black beans, drained and rinsed

  • 1 jalapeno, diced, optional

  • 2 teaspoons cumin

  • 2 teaspoons dried oregano

  • 3 teaspoons chili powder

  • 2 tablespoons cilantro, chopped

  • Salt and pepper to taste

  • Juice of 1 lime

  • 2 14oz cans crushed tomatoes

  • 3 large carrots, riced *

  • 1 1/2 cups cheddar cheese, shredded (could also do a combo of cheddar and mozzarella)

  • Topping ideas- diced avocado, minced onion, more cilantro


  1. Preheat the oven to 375 degrees. Prepare a casserole dish by spreading the coconut oil all over the dish until it is coated.

  2. In a medium pan over medium heat, warm 1/2 tablespoon avocado oil. Add beef and cook until browned. Set aside.

  3. In a large pan over medium heat, add the remaining avocado oil and warm. Add the garlic, onion, corn, and bell pepper to the pan and sauté until the onions are translucent, about 3 minutes. Add the beans, jalapeño, cumin, oregano, chili powder, cilantro, salt, pepper, and lime juice. Stir and sauté for a a few minutes so the flavors start to set. Add the tomatoes and riced carrots and cook until warmed through, about 2 minutes. Stir in the beef and then transfer to the prepared casserole dish.

  4. Sprinkle the casserole with cheese. Cover with parchment paper and then foil. Bake for 15 minutes, uncover and continue to cook for 5-10 minutes or until cheese is bubbly and a little golden.

  5. Remove from oven and serve, adding more salt and pepper if needed.

* To rice the carrots, wash them thoroughly and then chop them into large chunks. Add to a food processor and process until the carrot pieces look like the size of grains of rice.

Naturally gluten-free.

Meal Prep Tip- Make it at the beginning of the week and enjoy throughout the week. You can portion it out or keep it in the casserole dish and pull from it as needed. The flavors actually get better as it sits!

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