This Paleo Enchilada Casserole is warm, creamy, comforting, and the absolute perfect way to satisfy your Mexican food craving on a cold night.
Being from Texas, Mexican food (or more accurately, Tex-Mex) is a huge part of my life. Growing up, there was a nearby Mexican restaurant where my family would spend most of their Friday nights that had the best fajitas. In high school, we’d routinely visit a local restaurant just to eat chips and their incredible creamy green salsa for hours on end (they also had enchiladas that I still miss today). In college, chips and queso became my go-to comfort food, and every Christmas we have is accompanied by dozens of tamales.
One of my Mom’s go-to easy weeknight dishes was a simple enchilada casserole – spiced ground beef topped with enchilada sauce, cheese, and layered with corn tortillas. Though it was something she frequently made because it was easy, it was also one of my all-time favorites. This paleo enchilada casserole is an ode to that casserole, and it really hits the spot!
This casserole is inspired by PaleOMG’s 5-Ingredient Pizza spaghetti pie, which has led to many variations in my kitchen. Just like the casserole my mom used to make, it comes together super quick and is very versatile. You can use any kind of enchilada sauce you want, to keep things simple I chose to use this store-bought enchilada sauce, but you can make your own as well! I also used ground beef, but you can substitute chicken instead if you prefer. I recommend topping this with cilantro, avocado, and sour cream if you can tolerate dairy.
You may be wondering how spaghetti squash can be a substitute for corn tortillas, but I promise – it is amazing! My boyfriend has a saying that the messier Mexican food looks the better it tastes, and that was very true in the case of this paleo enchilada casserole. Though we are terrible at eating leftovers, we managed to eat every last bite of this!
- 1 Medium Spaghetti Squash
- 1.5 lbs Ground Beef
- 1.5 tsp Cumin
- 1/2 Tbs Paprika
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 2 tsp Oregano
- 1 Onion, Diced
- 1 Poblano Pepper, Diced
- 3 Eggs
- 1 Cup Enchilada sauce
- Cook spaghetti squash via your preferred method (roasted, instant pot, microwave, etc.)
- Saute onions and poblano pepper 4-5 minutes
- Add ground beef and cumin, paprika, chili powder, garlic powder, and oregano to pan. Saute until beef is cooked through.
- Whisk together eggs and enchilada sauce.
- Add beef mixture and spaghetti squash to enchilada sauce.
- Bake at 350 for 45 minutes.