Healthy Cuban Beef Casserole with Creamy Mustard Sauce (Print version)

A lighter Cuban-inspired beef casserole with shredded beef, ham, pickles, Swiss cheese, cauliflower rice, and creamy mustard sauce.

# Ingredients:

For the beef filling

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 3 cloves garlic, minced
05 - 10 oz (280 g) frozen cauliflower rice, thawed and squeezed dry
06 - 1 1/2 lb (680 g) cooked shredded lean beef
07 - 4 oz (115 g) lean ham, chopped
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 cup chopped dill pickles

For the creamy mustard sauce

14 - 3/4 cup (180 g) plain Greek yogurt, room temperature
15 - 2 oz (55 g) reduced-fat cream cheese, softened
16 - 2 tablespoons Dijon mustard
17 - 1 tablespoon yellow mustard
18 - 1 tablespoon dill pickle juice
19 - 1/4 cup (60 ml) low-sodium beef broth

For topping

20 - 1 cup (110 g) shredded Swiss cheese
21 - 2 tablespoons chopped parsley
22 - Extra pickle slices, optional

# Instructions:

01 - Preheat the oven to 375 F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 5-6 minutes until softened. Stir in garlic for 30 seconds.
03 - Add the squeezed cauliflower rice to the skillet. Cook for 4-5 minutes, stirring often, until it no longer releases much steam.
04 - Stir in shredded beef, ham, cumin, oregano, smoked paprika, salt, pepper, and chopped pickles. Cook for 2-3 minutes until warm.
05 - Whisk Greek yogurt, softened cream cheese, Dijon mustard, yellow mustard, pickle juice, and beef broth in a bowl until mostly smooth.
06 - Remove the skillet from the heat. Fold the sauce into the beef mixture, then spread everything evenly in the prepared baking dish. Sprinkle Swiss cheese over the top.
07 - Bake for 18-20 minutes until the edges bubble and the cheese melts. Let the casserole rest for 8 minutes, then finish with parsley and extra pickles if using.

# Good to know:

01 - Use cooked shredded beef from pot roast, brisket, flank steak, or roast beef.
02 - Check ham, mustard, broth, and pickle labels if cooking gluten-free.
03 - Best texture comes from squeezing and cooking off the moisture in the cauliflower rice.

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