Paleo Friendly Enchilada Bake

• 1 - 16 oz. bag riced cauliflower
• salt and freshly ground black pepper
• 1.25 lbs. extra lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced
• 1 - 14.5 oz. can tomato sauce
• 3 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 1 tsp. salt
• 4 eggs

Preheat oven to 400F.  Spray a 9x13 baking dish with cooking spray.  

Combine the tomato sauce, chili powder, cumin, garlic powder, oregano and salt in a small bowl and set aside.

Drizzle a large saute pan with olive oil.  Saute the ground beef and onion over medium until the beef is no longer pink.  Drain liquid and return it to the pan.  Stir in the bell pepper and jalapeno.  Pour the spiced tomato sauce into the pan and stir to combine.  Let simmer for a few minutes.

Meanwhile, pour the riced cauliflower into the baking dish and generously season with salt and freshly ground black pepper, to taste.  Pour the beef mixture over the top.   Crack the eggs over the top of the beef and use a wooden spoon to stir the eggs into the dish.  Continue to stir until the eggs are no longer visible. 

Pop it in the oven and cook for 45 minutes,  until the casserole is brown and the edges have set.  Let it sit for 5 minutes before serving.

Enjoy with guacamole and salsa.  Yum!