This Whole30 taco casserole is an awesome meal prep recipe or perfect for a paleo or gluten-free weeknight meal. Preparation is simple, just mix everything together, oven bake it, and pull out a delicious beef taco casserole for the family! It’s a great way to use up ground beef, and it’s healthy recipe option that’s loaded with veggies that can be enjoyed with a ton of different toppings depending on what you prefer!
Gather Your Ingredients!
All of the ingredients you’ll need for this Whole30 taco casserole are really common, easy-to-find ones. You’ll need ground beef, green peppers, an onion, potatoes and eggs. Then you’ll need three canned items, black olives, green chiles (you can use mild or hot, depending on your preference), and diced tomatoes. Make sure to drain the canned items really well or you’ll have some excess liquid that ends up in the casserole.
You’ll also need salsa, and a handful of spices, all which are likely already in your cabinet. I get my spices and salsa from Thrive Market for a discount (new members get a $20 shopping credit!), but they’re also really easy to find at most common grocery stores! Just make sure the salsa you grab is a no-sugar added one!
Related: Target Whole30 Compliant Items, Walmart Whole30 Target Items, Trader Joe’s Whole30 Compliant Items, What Is Whole30?
Steps to Making This Whole30 Taco Casserole
After preheating the oven, you’ll get to work on the ground beef. To transform it into taco meat, you’ll first add it into a large skillet to begin browning it. As it’s browning, add in all of the spices and the diced onion and combine it all together. Once it’s mostly all browned, grab a strainer and transfer the taco meat into it. It’s important to drain all of the grease really well so that it doesn’t end up in the bottom of the casserole!
From there, the rest is easy! Dump in all of the remaining ingredients into a casserole dish and stir it up to incorporate everything together evenly. This recipe does use beaten eggs as a binder, but if you’re egg-free, or want to skip this step, you can. The casserole won’t hold together well, but it’s still really good!
Pop it into the oven and bake it for 45 minutes to an hour, or until the potatoes are soft enough to be pierced with a fork. This will depend a bit on what size your casserole dish is and how thin or thick the ingredients are in it.
Add Fun Toppings!
There are so many ways to enjoy this Whole30 taco casserole. You can eat it over greens, like a taco salad. You can eat it on top of large bell pepper slices, in lettuce wraps or cups, you could have it over white or brown rice if you’re not eating Paleo or Whole30, the options are endless. There’s an equal amount of toppings you could choose to add, depending on what you or your family enjoy. Add avocado or guacamole, pico, (dairy-free) sour cream, more salsa, hot sauce, sliced jalapeno, more black olives, or whatever you have on hand and would like!
Other Whole30 Casserole Recipes You’ll Love
Creamy Sausage & Veggie Casserole
Chicken Bacon Alfredo Casserole
Buffalo Chicken Breakfast Casserole
PrintHungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Taco Casserole: Whole30, Paleo, Gluten-Free
This Whole30 taco casserole is an awesome meal prep recipe or perfect for a paleo or gluten-free weeknight meal. Preparation is simple, just mix everything together, oven bake it, and pull out a delicious beef taco casserole for the family! It’s a great way to use up ground beef, and it’s healthy recipe option that’s loaded with veggies.
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6-8 1x
- Category: Casserole
- Method: Oven
- Cuisine: American
Ingredients
- 2 lbs lean ground beef
- 2 tsp chili powder
- 1.5 tsp cumin
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
- 2 tbsp minced garlic
- 1 medium white onion, diced
- 2 green peppers, diced
- 2 medium russet potatoes, cut in a small dice (about 2 cups)
- 3/4 cup salsa
- 1 (4 oz) can mild green chiles, drained
- 1 (4 oz) can sliced black olives, drained
- 1 (14 oz) can diced tomatoes, drained
- 2 beaten eggs
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, brown the ground beef. While it’s browning, add in all of the spices, minced garlic and white onion and incorporate well with the beef
- While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
- Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Let it sit for a few minutes to ensure it’s all drained out
- Then, transfer the taco meat and onion mixture into the casserole dish, add the beaten eggs, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, place it in the oven and bake for 45 minutes-1 hour, or until the potatoes are baked all the way through when pierced with a fork
- Remove from the oven and serve on a bed of greens like a taco salad, and/or top with avocado/guacamole, pico, shredded lettuce, more black olives, sliced jalapeno, sour cream (dairy-free version for paleo/Whole30)
Notes
- Make sure to drain the canned items very well before adding into the casserole dish
- You can omit the eggs, it’s used as a binder here to help hold it together but can easily be left out
- This is also a great chip dip (with chips, or with bell peppers thickly sliced) – trust!
Keywords: whole30 casserole, whole30 taco casserole, paleo casserole, paleo taco casserole, whole30 beef recipes, whole30 ground beef
This Whole30 taco casserole post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
free whole30 ebook
sign up for my newsletter and receive my 20 best Whole30 recipes!
By using this form you agree with this site's privacy policy.
Lucy says
This was awesome!! Mine did get a little watery but i didn’t drain the Chile’s and I used 3 cans and 2 cans of diced tomatoes. Still a hit with everyone though! Husband had it with sour cream and chips and my daughter and I kept ours Whole30!
★★★★★
paleobailey says
I’m so glad to hear it! Thank you for letting me know!
Kristen says
This was amazing the first night and just as amazing subsequent nights! It made meal prepping so easy for the week! I will definitely be making it again!
★★★★★
paleobailey says
I’m SO glad you enjoyed it! Thank you for taking the time to let me know, and for letting me know about the leftovers! My husband took most of them so I had to go off his word (and empty containers that returned home – haha!) <3
Casey says
Made this last night. We all loved it!
★★★★★
paleobailey says
Thrilled to hear! Thank you so, so much for letting me know!
Lexi says
A new family favorite Whole30 recipe! So good!
★★★★★
paleobailey says
I’m so happy you enjoy it! Thank you so much for coming back and letting me know! <3 - B
Erin says
I meal prepped this for the week and absolutely love it! I know it says to eat over a bed of greens, but I ate it just the way it was, and it was delicious! Will definitely be adding into the regular meal prep rotation! Thanks Bailey!
★★★★★
paleobailey says
Oh I’m SO happy to hear this! Thank you so much for making it, and for coming back to let me know you enjoyed it – it’s so appreciated! <3 - B
Brenda says
Made this for dinner last night and it was a big hit. Glad it makes a lot bc I’m looking forward to having those leftovers! Delicious!
★★★★★
paleobailey says
I’m so happy to hear this, Brenda! Thank you so, so much for coming back and letting me know! <3 - B
Kelli Woodard says
This turned out great (even though I added cinnamon instead of cumin… oops!) I have teenage boys and unfortunately for me there are no leftovers.
paleobailey says
Ha! Yes, I’ve heard teenage boys are great at making sure there’s no leftovers for anyone 😉 I’m so glad this was enjoyed by all. Thank you for taking the time to come back and let me know – it’s greatly appreciated! <3 - B
Andrea Swank says
Made this last night, it was soooo good. The addition of the potatoes really makes it a complete meal. 10/10 will be making again 🙂 thanks Bailey!
paleobailey says
I’m so happy to hear this!! Thank you, Andrea! <3 - B
Meghan says
Made this twice during my Whole30 month. Only slight variations I did were: venison instead of beef, 1 green pepper and 1 red pepper, and then I added a jalapeno to make it extra spicy. Was so delicious!
★★★★★
paleobailey says
I’m so glad you enjoyed it! Thank you so much for coming back and letting me know! It’s so appreciated <3 - B
Christina says
We LOVE this recipe in my house. Kids from 4-12 all enjoy! So easy to add cheese or sour cream to theirs, keep mine just perfect the way it is in a bowl!
★★★★★
Rachel Collinge says
I’ve made this twice now! I’ve found that I like to eat it with spinach, guacamole, and some extra salsa! It’s very filling, and I appreciate how much the recipe makes; it lasts me a long time!
★★★★★
Courtney says
I am on day 8 of Whole30 and this is by far my favorite and most filling recipe! It’s easy, makes plenty for leftovers, and so tasty! I didn’t even miss cheese or sour cream. Will def. be making again.
★★★★★
Josten says
We love this recipe! SO delicious!
★★★★★
paleobailey says
Thank you so, so much for giving it a try and taking the time to let me know you enjoy it! <3 - B
Jen says
Hi! If I wanted to sub black beans instead of potatoes, how long would you recommend baking it?
I love all your recipes! I have a ton of food restrictions, but can always find something of yours to make 🙂
paleobailey says
Hey Jen! You totally could do that. I’d probably bake for about a half hour, maybe check on it at 20-25 mins. It’s the potatoes that take the longest to bake, so without those it should be much quicker!
Jen says
Thank you!
★★★★★
Jen says
Hi! If I wanted to sub black beans instead of potatoes, how long would you recommend baking it?
I love all your recipes! I have a ton of food restrictions, but can always find something of yours to make 🙂
paleobailey says
Hi! I’m so sorry for the late reply here. The comments on this post weren’t showing in my dashboard for whatever reason! Subbing for beans would be totally fine, and I think the bake time would be probably 20-25 minutes, being it’s the potatoes that really take the longest to bake through!
Holly says
Hi Bailey,
Should I bake this covered or uncovered?
Thanks again for the recipe!! 🙂
paleobailey says
Oh gosh I’m so sorry for the late reply here. Covered would be best. I will update the recipe instructions. Thank you so much for your question so I can clarify for others!!
Franchesca says
White or Russet potatoes are not Paleo compliant. You should do your research.
paleobailey says
Hey there! They’ve been included as a nutrient rich vegetable for over a decade in the paleo community, as new studies and research has been done on their many nutritional benefits, how long potatoes have been around, and their purpose/place in a healthy paleo diet. I’ll leave some links for you to check out on why all potatoes have been considered to be Paleo for around 10+ years now by most of the Paleo thought leaders such as Mark Sisson and Robb Wolf. You’re unlikely to find a paleo book or cookbook published recently that says they’re a no-go now, either. 🙂 That being said, if YOU choose to leave them out, you totally can – whatever works for you!!
https://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
https://paleoleap.com/are-white-potatoes-paleo/
https://paleoflourish.com/why-arent-potatoes-paleo/
https://www.marksdailyapple.com/potatoes-healthy/