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.

  • Author: Bailey
  • Prep Time: 20
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6-8 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American


  • 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 eggs, beaten


  1. Preheat the oven to 350 degrees F.
  2. In a large skillet over medium heat, brown the ground beef. While it’s browning, add in minced garlic and white onion and incorporate well with the beef
  3. While it’s browning, add the green peppers, potatoes, salsa, green chiles, black olives and diced tomatoes to a large casserole dish
  4. Once the beef is mostly browned, transfer it to a strainer and strain out all of the excess grease. Place back into the pan and mix in all of the spices and incorporate well
  5. Then, transfer the taco meat and onion mixture into the casserole dish along with the beaten eggs, and use a large spoon to stir in with the other ingredients. Once it’s well combined and evenly distributed, cover with foil or lid, 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
  6. 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)


  • Make sure to drain the canned items very well before adding into the casserole dish
  • This is also a great chip dip (with chips, or with bell peppers thickly sliced) – trust!
  • Don’t forget to cover with foil or casserole dish cover!

Nutrition Facts:

  • Calories: 518
  • Fat: 28 g
  • Carbohydrates: 31 g
  • Fiber: 6.1 g
  • Protein: 37.8 g

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