Ingredients
Meat and Vegetables
- 1 1/3 lb (604.79 g) ground beef, lean if possible
- 1/4 cup (40 g) onion, diced
- 1/2 medium red pepper, diced
- 1 cup (149 g) diced tomatoes
- 16 ounces (453.59 g) cauliflower rice, fresh or frozen
Seasonings and Broth
- 3 tbsp (7.61 g) taco seasoning
- Salt and pepper to taste
- 1/2 cup (118.29 ml) chicken broth
Dairy
- 1 cup (113 g) shredded cheddar cheese
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until it is almost cooked through with just a little pink remaining. Add the diced onion and red pepper, cooking until the beef is no longer pink and the vegetables soften.
- Season the Meat Mixture: Stir in the taco seasoning thoroughly, then taste and adjust with salt and pepper as needed to enhance the flavors.
- Add Tomatoes and Cauliflower Rice: Incorporate the diced tomatoes and cauliflower rice into the skillet, mixing well to combine all ingredients evenly.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a simmer. Lower the heat to medium-low and cook until the cauliflower rice softens, approximately 8 to 10 minutes.
- Melt the Cheese: Sprinkle shredded cheddar cheese evenly over the skillet contents. Cover the skillet and cook for 3 to 4 minutes until the cheese is fully melted.
- Serve and Garnish: Remove from heat and add your preferred toppings such as sour cream, avocado slices, and chopped cilantro for extra flavor and freshness.
Notes
- Storage Instructions: Store any leftovers in a covered container in the refrigerator for up to 5 days.
- This recipe is great for meal prepping and can be reheated on the stovetop or microwave.
- For a vegetarian or vegan version, substitute ground beef with plant-based protein and use dairy-free cheese alternatives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
