Ground Beef, Mushroom and Spinach Casserole

Kale and Cherry Tomato Salad


  • 1 lb grass-fed ground beef
  • 1 (8-oz) pkg sliced mushrooms
  • ½ red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (9-oz) pkg spinach
  • ½ tsp salt
  • ½ tsp pepper
  • 12 large eggs
  • 1 Tbsp Dijon mustard


  1. Preheat oven to 400°F.
  2. Cook ground beef, mushrooms, onion and garlic in a large skillet over medium heat, stirring until beef is browned and crumbly.
  3. Drain and return to skillet.
  4. Gradually stir in spinach until wilted; stir in salt and pepper. Set aside.
  5. Whisk together eggs and Dijon in a large bowl until blended; stir in ground beef mixture.
  6. Pour mixture into a 3-quart baking dish greased with coconut oil.
  7. Bake 25 minutes or until center is puffed and set.

Side Dish Ingredients

  • 1½ Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 (9-oz) pkg baby kale
  • 1 pint cherry tomatoes, cut in half

Side Dish Instructions

  1. Whisk together vinegar, mustard, oil, salt and pepper in a large bowl.
  2. Add kale and tomatoes; toss.

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