Layered Taco Casserole

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 1 Cilantro
  • 4 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Green bell pepper, large
  • 1/2 tsp Onion powder
  • 2 Plantains, yellow
  • 1 Tomatoes
  • 1/2 Yellow onion, medium

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 cups Guacamole
  • 2 cups Salsa

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 3 tbsp Chili powder
  • 1 tsp Paprika
  • 1 1/2 tsp Sea salt

• Nuts & Seeds

  • 2 tbsp Cumin

• Dairy

  • 3 tbsp Coconut oil or ghee
  • 1 Sour cream, Dairy-free

Found on livinglovingpaleo.com

Directions

• Preheat your oven to 350 degrees.
• Peel the plantains by making a shallow cut in the skin, lengthwise and peel the skin away from the fruit. Cut the plantain in half, and then cut each half into thirds, lengthwise.
• Melt the coconut oil in a large pan over medium heat. Place the plantains in a single layer in the heated pan. Cook until the edges of the plantains begin to turn golden brown. Flip and cook the other side until golden brown. Place on a plate lined with paper towels.
• Add the diced onion and bell pepper to the pan that you just cooked the plantains in. Sauté until soft, approximately 4-5 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any extra fat remaining in the pan. Add the garlic and sauté for 30 seconds. Add the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to the pan and stir until combined. Turn off the heat on your stove and add the salsa to the pan and stir the mixture well. Add the whisked eggs to the pan and stir until the mixture is well combined.
• Place the plantains in a single layer in a 9x9” dish. Pour the taco mixture on top of the plantains and spread to make an even top. Bake for 45-60 minutes, or until the casserole has set.
• Remove the casserole from the oven and let cool for 5 minutes. Spread the guacamole on top of the casserole and enjoy!!