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Ingredients
Scale
- 1 pound ground beef (lean, 93/7 or leaner)
- 1 1/2 cup yellow onion, diced (185 grams – about 1/2 large)
- 2 large bell peppers, diced (400 grams – about 4 cups)
- 3 packed cups kale, roughly chopped (90 grams)
- 4 packed cups raw sweet potato noodles (300 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1 1/2 tablespoons taco seasoning (divided)
- 1 1/4 cup salsa, divided
- 1/2 cup mayo
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, salsa, hot sauce
Instructions
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Brown ground beef in a large sauté pan on medium heat for 3-4 minutes.
- Add diced onion and 1/2 tablespoon taco seasoning; sauté for 2 minutes.
- Incorporate diced bell peppers, chopped kale, and remaining taco seasoning; sauté for another 3-4 minutes.
- Turn off heat, mix in sweet potato noodles and cherry tomatoes until combined.
- Transfer to the greased baking dish and smooth out the mixture.
- In a small bowl, combine 1 cup salsa and mayo; spread the sauce over the casserole.
- Add remaining 1/4 cup salsa on top.
- Bake for 35 minutes or until firm and crispy on top.
- Let rest for 5 minutes before serving; top with favorites if desired.
Notes
Ensure ground beef is well-drained to avoid excess grease.
Consider marinating beef with spices like cumin for extra flavor.
Feel free to use different veggies such as zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 70