Yields1 Serving
 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
 3 14 oz bags cauliflower rice or two medium heads cauliflower
 coconut oil cooking spray
 1 tbsp olive oil
 1 ½ lbs ground turkey
 sea salt and black pepper
 1 tbsp red chili powder
 2 tsp smoked paprika
 2 tsp ground cumin
 ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
 ½ tsp garlic powder
 ¼ tsp ground cinnamon
 ¼ tsp ground turmeric
  tsp cayenne pepper
 1 yellow bell pepper, julienned
 1 red onion, julienned
 15 oz low sodium black beans, rinsed well and drained
 15 oz diced tomatoes
 1 fresh jalapeno, thinly sliced
 4 oz goat cheese log
 4 oz raw Manchego, grated
 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
 ½ bunch cilantro, leaves only
 1 avocado
1

Preheat the oven to 425 degrees F.

2

If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.

3

Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.

4

Once cauliflower is out of the oven, turn oven to 350 degrees F.

5

Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.

6

In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.

7

Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.

8

Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.

9

With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.

10

Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.

  • The casserole is done when the cheese is bubbly and staring to turn golden.
  • To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  • Leftovers can be stored in an airtight container in the fridge for up to one week.

Ingredients

 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
 3 14 oz bags cauliflower rice or two medium heads cauliflower
 coconut oil cooking spray
 1 tbsp olive oil
 1 ½ lbs ground turkey
 sea salt and black pepper
 1 tbsp red chili powder
 2 tsp smoked paprika
 2 tsp ground cumin
 ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
 ½ tsp garlic powder
 ¼ tsp ground cinnamon
 ¼ tsp ground turmeric
  tsp cayenne pepper
 1 yellow bell pepper, julienned
 1 red onion, julienned
 15 oz low sodium black beans, rinsed well and drained
 15 oz diced tomatoes
 1 fresh jalapeno, thinly sliced
 4 oz goat cheese log
 4 oz raw Manchego, grated
 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
 ½ bunch cilantro, leaves only
 1 avocado

Directions

1

Preheat the oven to 425 degrees F.

2

If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.

3

Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.

4

Once cauliflower is out of the oven, turn oven to 350 degrees F.

5

Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.

6

In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.

7

Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.

8

Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.

9

With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.

10

Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Primal Tex-Mex Cauliflower Rice Casserole