Mexican Cauliflower Rice
Quick one-pan Mexican Cauliflower Rice with seasoned ground beef, peppers, and melted cheese. Ready in 25 minutes - perfect for busy weeknights!
Ingredients
- 1 1/3 lb ground beef 604.79 g, lean if possible
- 1/4 cup diced onion 40 g, yellow or white
- 1/2 medium red pepper diced (green or yellow works too)
- 3 tbsp taco seasoning 7.61 g, homemade or store-bought
- Salt and pepper to taste
- 1 cup diced tomatoes 149 g, fresh or canned, drained
- 16 oz cauliflower rice 453.59 g, fresh or frozen
- 1/2 cup chicken broth 118.29 ml, low sodium preferred
- 1 cup shredded cheddar cheese 113 g, sharp cheddar recommended
Instructions
- Heat a large 12-inch skillet over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 5-6 minutes until mostly brown with just a little pink left.
- Add diced onion and red pepper to the skillet. Continue cooking for 3-4 minutes, stirring occasionally, until vegetables soften and beef is fully cooked.
- Sprinkle taco seasoning over the beef mixture and stir well to coat everything. Taste and adjust salt if needed (go easy - most taco seasonings already contain salt).
- Add diced tomatoes and cauliflower rice to the skillet. Pour in chicken broth and stir to combine. Bring to a gentle simmer.
- Reduce heat to medium-low and cover the skillet. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender but not mushy.
- Scatter shredded cheddar cheese evenly over the top. Cover again and cook for 3-4 minutes until cheese is completely melted.
- Remove from heat and serve immediately. Top with optional toppings like sour cream, fresh cilantro, diced avocado, or lime wedges.
Notes
Protein Swaps: Ground turkey or chicken work great for a lighter version. Cook thoroughly with no pink remaining.
Make It Spicy: Add cayenne pepper to the seasoning or top with jalapeños and hot sauce.
Vegetarian Option: Replace ground beef with black beans, pinto beans, or plant-based ground meat.
Homemade Taco Seasoning: Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch of oregano, and salt to taste.
Storage: Store leftovers in airtight containers in the fridge for up to 5 days. Flavors improve overnight.
Reheating: Microwave for 2-3 minutes, stirring halfway. Add a splash of water or broth if needed. Can also reheat in a skillet over medium-low heat.
Freezing: Freezes well for up to 3 months. Thaw overnight in fridge before reheating.
Avoid Mushy Cauliflower: Start checking at 8 minutes. It should be tender with a slight bite, not soft or falling apart.
Drain Excess Fat: After browning beef, spoon off excess grease to keep the dish lighter.
Claude is AI and can make mistakes. Please double-check responses.
Make It Spicy: Add cayenne pepper to the seasoning or top with jalapeños and hot sauce.
Vegetarian Option: Replace ground beef with black beans, pinto beans, or plant-based ground meat.
Homemade Taco Seasoning: Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch of oregano, and salt to taste.
Storage: Store leftovers in airtight containers in the fridge for up to 5 days. Flavors improve overnight.
Reheating: Microwave for 2-3 minutes, stirring halfway. Add a splash of water or broth if needed. Can also reheat in a skillet over medium-low heat.
Freezing: Freezes well for up to 3 months. Thaw overnight in fridge before reheating.
Avoid Mushy Cauliflower: Start checking at 8 minutes. It should be tender with a slight bite, not soft or falling apart.
Drain Excess Fat: After browning beef, spoon off excess grease to keep the dish lighter.
Claude is AI and can make mistakes. Please double-check responses.