Description
A flavorful and low-carb Mexican Cauliflower Rice recipe featuring lean ground beef, vibrant bell peppers, and classic taco seasoning, topped with melted Mexican cheese and fresh garnishes for a wholesome, satisfying meal.
Ingredients
Main Ingredients
- 12 ounces cauliflower rice
- 1 lb lean ground beef
- ½ onion, diced
- 1 bell pepper, diced
- 1 packet taco seasoning (about 1 oz)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded Mexican cheese blend
Toppings
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Salsa, as desired
- 1 avocado, sliced
- Sour cream, as desired
Instructions
- Prepare the Vegetables: Heat a skillet over medium-high heat and add olive oil. Once hot, add diced bell peppers and onions, sautéing until they start to soften, about 3-4 minutes.
- Cook the Beef: Add the lean ground beef into the skillet with the veggies. Cook, stirring occasionally, until the beef is browned and reaches an internal temperature of 165°F, about 6-8 minutes.
- Add Seasoning: Sprinkle the taco seasoning packet over the beef mixture, stirring well to combine all flavors evenly throughout the dish.
- Incorporate Cauliflower Rice and Tomatoes: Add the cauliflower rice and diced tomatoes to the skillet. Stir thoroughly and cook for about 8 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
- Melt the Cheese: Reduce heat to low and sprinkle shredded Mexican cheese evenly over the cooked mixture. Cover the skillet if possible and allow it to cook for 5 minutes until the cheese melts completely.
- Serve and Garnish: Remove from heat and top your Mexican Cauliflower Rice with fresh avocado slices, a dollop of sour cream, cilantro, lime wedges, and salsa as desired. Enjoy your flavorful, low-carb meal!
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper while cooking.
- Drain the diced tomatoes well to prevent the dish from becoming too watery.
- Lean ground turkey or chicken can be substituted for beef for a lighter option.
- Use fresh cauliflower and pulse in a food processor if cauliflower rice is not available pre-riced.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
