This recipe was adapted from Juli Bauer at–if you haven’t checked out Juli’s amazing paleo focused recipes, you must head over there for inspiration!

I love LOVE one pot meals, casseroles, and really anything that blends all the ingredients of one meal into one dish. Why? Because it makes life so much easier! Plus, easier leftovers! This recipe in particular is even better on day 2 or 3.


Garnish options:

  • plantain chips
  • sour cream if you tolerate dairy
  • green onions, chopped
  • shredded cheese if you tolerate dairy–could also use Honest Stand dairy free cheese here
  • lettuce or greens of some sort
  • avocado
  • tomatoes


  1. Preheat oven to 350
  2. Grease an 8×8 baking dish. COuld also use 9×11 baking dish–will just end up with a casserole that is less thick.
  3. In a large pan, add 2 tablespoons fat–butter, ghee, or coconut oil work well. Once warm, add the onion and peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant.
  4. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasonings and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green chile salsa, and eggs and stir until completely combined.
  5. Now build your lasagna casserole: add a large spoonful of the taco/salsa mixture to the bottom of the greased dish, then put a tortilla on top. Then repeat that: meat/salsa mixture – tortilla, until no tortilla remain. Pour the remaining mixture on top.
  6. Place in oven to bake for 1 hour and 15 minutes, until the middle is no longer jiggly.* Let casserole rest for 15 minutes to set before slicing.
  7. Top casserole with garnishes and serve!