Grain-Free Taco Casserole Recipe by Heather Resler

• Gluten free
• Paleo

• Meat

  • 1/2 lb Ground beef

• Produce

  • 1/2 tsp Garlic powder
  • 1 cup Lettuce, heaping
  • 1/2 tsp Onion powder
  • 1/4 cup Red onion
  • 1 Spaghetti squash, small
  • 2 Tomatoes, medium

• Condiments

  • 1 cup Additive-free salsa
  • 1/2 cup Black olives
  • 1 Guacamole

• Baking & Spices

  • 1/2 tbsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

Found on blog.paleohacks.com

Description

Ingredients

• 1 small spaghetti squash
• 1/2 pound ground beef
• 1/2 T chili powder
• 1 t cumin
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/4 cup chopped red onion
• 1/2 cup sliced black olives
• 1 cup additive-free salsa
• 2 medium tomatoes, diced
• 1 cup (heaping) shredded lettuce
• guacamole, optional

Directions

• Pierce the spaghetti squash a few times.
• Bake for about 45-50 minutes, or until cooked but not mushy.
• Let cool 10 minutes.
• Slice in half, scoop out seeds, and scrape the strands into an 8”x8” glass baking dish.
• Preheat oven to 375 °F.
• Heat up large skillet over medium heat.
• Add the beef and spices; cook and stir until meat is cooked.
• Add the onions and olives and cook and stir until onions are mostly tender.
• Add the salsa and simmer just a couple of minutes.
• Pour the meat mixture over the spaghetti squash in the baking dish and mix well.
• Bake for 20 minutes.
• Top with lettuce and tomatoes.
• Serve with guacamole if desired.