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Mexican Casserole

Ingredients

  • 1 tbsp grass-fed ghee
  • 1 medium onion, diced
  • 1 lb ground beef grass-fed
  • 2 garlic cloves, minced
  • 1.5 tsp salt
  • 2 tsp chili powder
  • 1/2 cup salsa I like salsa verde
  • 1-2 cups cooked pinto beans soaked and sprouted
  • 1 cup cooked white rice
  • 1.5 cup shredded raw cheddar cheese
  • for serving: grass-fed sour cream, avocado, masa chips, fresh cilantro, lime

Instructions

  • Preheat the oven to 350 F
  • Melt ghee in an oven safe pan on medium heat. Add the onion and cook until soft, about 7 minutes.
  • Push the onions to the sides of the pan and add the ground beef to the middle of the pan. Break up the meat with a wooden spoon and add the salt. Continue cooking with the onion until beef is browned.
  • Add the chili powder and garlic. Cook for about one minute together. Then add the pinto beans, rice, and salsa. Let the ingredients cook together for about 5 minutes.
  • Turn off the heat. Smooth the mixture to an even layer and top with shredded cheese. Bake in the oven for about 15 minutes until cheese is melted.
  • Top with sour cream, avocado, cilantro, and masa chips, and lime if desired.

Notes

 
You can leave out the beans entirely if they upset your stomach and you did not plan ahead to soak and sprout them 
This is a great meal to make in advance. If I know my evening is going to be busy, I'll make this meal earlier in the day and reheat at dinner time. To do this, cook all the ingredients on the stove as directed, then cover the dish with a tea towel and put into the fridge. When it's time to eat, remove the cloth and add the shredded cheese on top. Bake in the oven for 15-20 minutes until warmed through and cheese is bubbly.