Taco Tuesday Mexican Casserole SCD/Paleo

Mexican Casserole

Last weekend I scooped up armfuls of summer squash from Whole Food because they are one of those veggies that seem to easily accompany all the summer meals. When Tuesday came around, I was craving Mexican and that is when this casserole became a thing. It is grain free but the squash seeds give it a texture similar to rice.

For taco seasoning, I used my preservative free, migraine friendly recipe which you can find here


2 Pounds ground beef

4 Summer squash (8 cups chopped)

2 Jalapeno peppers

1 Cup chopped shallots

1/2 Cup sliced scallions (about 3 stalks)

6-8 Garlic cloves

2.5 Cups cherry tomatoes

1 cup water

6 TBSP Taco Seasoning 

2 TBSP Olive Oil

2 Cups shredded organic cheese (*Optional)


Preheat oven to 325

Prep your veggies: Chop squash, seed and dice the jalapeno peppers. Chop shallots and scallions. Dice garlic and cut cherry tomatoes in half.

  1. Brown ground beef and set aside
  2. Heat 2 TBSP of Olive Oil in a large pot on medium
  3. Cook squash, jalepeno peppers, shallots, 1/2 of the scallions, garlic, tomatoes, water and taco seasoning in the pot until soft (~ 15/20 minutes)
  4. Once vegetables are soft, add ground beef and stir the ingredients well
  5. If you are using cheese, add 1 cup and stir
  6. Pour into a casserole dish
  7. Top with remaining cheese and scallions
  8. Bake at 325 for 10 minutes

This meal is compliant with the Specific Carbohydrate Diet. If you omit the cheese this is a Paleo compliant dish too.

I hope you love it as much as we did!



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