Chili Casserole

chili casserole

5 from 1 reviews



  • 2 lbs of ground beef
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp minced garlic
  • ½ tsp cayenne pepper
  • ½ tbsp oregano
  • 210 oz cans diced tomatoes with chilies (I used Rotel)
  • 3 cups fresh cauliflower, chopped into small 1/4” pieces
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 ripe avocado
  • Garnish with: Jalapeño, avocado slices, scallions


  1. Preheat oven to 350 degrees, and grease a 2 qt 8×8” casserole dish.
  2. Cover the bottom with the chopped cauliflower, the pieces should be chopped small by hand, about ¼” pieces.
  3. In a medium skillet over medium heat, cook the beef for about 10 minutes until browned, then add chili seasonings (chili powder, smoked paprika, cumin, onion powder, cinnamon, salt, minced garlic, cayenne pepper, oregano), along with diced tomatoes and mix, then let simmer for 5 minutes to cook off some of the excess moisture.
  4. Pour the meat mixture over chopped cauliflower and use a spatula to press down so the juices penetrate through the cauliflower layer.
  5. Bake for 30 minutes, wrapped in tinfoil or otherwise covered. Uncover and top with shredded cheddar cheese, then bake for an additional 5-10 minutes uncovered until the cheese melts and begins to brown and bubble.
  6. Serve in bowls with slices of avocado and dollops of sour cream. Optionally, you can also garnish with chopped scallions, and jalapenos.


Keywords: Chili Casserole