Spicy Southwestern Paleo Casserole

Spicy Southwestern Paleo Casserole
paleo casserole recipe
  1. 1 1/2 lbs. ground turkey
  2. 1 15-oz. can diced tomatoes
  3. 2-3 tbsp taco seasoning
  4. Salt and pepper, to taste
  5. 2 tbsp extra virgin olive oil, divided
  6. 1 red bell pepper, diced
  7. 1 yellow bell pepper, diced
  8. 2 jalapenos, diced
  9. 1 medium yellow onion, diced
  10. 4 cloves garlic, minced
  11. 2 cups fresh spinach
  12. 3 large sweet potatoes, shredded
  13. 1/3 cup coconut oil, melted
  14. 1 tsp chili powder
  15. 2 tbsp cilantro, chopped
  1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey. Cook until browned, and then stir in the diced tomatoes and taco seasoning. Cook for 2-3 minutes more, then remove to a plate and set aside. Discard any fat from the pan.
  2. Heat the remaining olive oil in the skillet and add the bell peppers, jalapenos, onion, and garlic. Season with salt and pepper. Sauté for 8-10 minutes until soft.
  3. Meanwhile, preheat the oven to 375 degrees F. Place the sweet potatoes into a large bowl and toss with the melted coconut oil. Sprinkle with chili powder and toss to coat.
  4. Add the meat mixture back into the pan with the veggies. Mix in the spinach and stir to combine. Transfer the entire mixture to a 9x13-inch baking dish. Top with the sweet potatoes and a sprinkle of salt and pepper. Cover with foil and bake for 25 minutes. Remove the foil and broil for 5-10 minutes or until the sweet potatoes are slightly browned. Top with cilantro to serve.
  1. Servings: 6-8
  2. Difficulty: Medium


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