1 hour serves 2-4

Cheesy Beef & Rice Casserole

Turmeric. Kale. Manchego. Basmati Rice. Pre 95% Lean Ground Beef. Bet you’ve never had a beef casserole with nutrition and flavor like this before.

PREP: 20 min. ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Medium


  • 2 lbs. PRE ground beef
  • 2 cups basmati rice
  • 1 tbsp. coconut oil
  • 1 tsp. turmeric
  • 1/2 tsp. salt
  • 1 tbsp. olive oil
  • 6 medium carrots
  • 8 leaves dino kale
  • 6 garlic cloves
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. dried herb blend
  • 1 tbsp. Dijon mustard
  • 1 tsp. apple cider vinegar
  • 8 oz. cheddar (shredded)
  • 8 oz. manchego (shredded)


  1. Cook rice according to package instructions with coconut oil, turmeric & salt.
  2. Mince carrots and garlic. Remove the stems/vein from the kale and chop the leaves. Heat a large skillet on medium-high heat. Add in olive oil and carrots, and cook until tender, about 5 minutes. Stir in garlic and ground beef. Mix, breaking up the beef until crumbly.
  3. Add in the salt, pepper and mustard. Stir occasionally until browned. Mix in the chopped kale, and add rice and the vinegar. Stir well.
  4. In a large casserole dish, spread half of the beef and rice mix. Flatten down. Sprinkle half of the shredded cheese over it.
  5. Add the second half of the beef mix, and flatten. Spread the remaining shredded cheese over top.
  6. Bake at 350F for 20 minutes, then broil for 2-3 minutes.
  7. Serve hot and enjoy!

recommended: pre 95% lean ground beef

To make this we used

95% Lean Ground Beef


Amount per 100g