Mexican Cauliflower Rice - Low Carb High Protein Dinner!

Ingredients

• 1 1/3 lb Ground Beef (80% lean, break up while cooking)
• 0.5 Red Bell Pepper (chopped)
• 0.25 cup Onion (chopped, yellow onion preferred)
• 3 tbsp Taco Seasoning (store‑bought or homemade blend)
• to taste Salt
• to taste Black Pepper
• 1 lb Cauliflower Rice (fresh or frozen, riced cauliflower)
• 1 cup Tomatoes (chopped, fresh or canned diced)
• 0.5 cup Chicken Broth (low‑sodium)
• 1 cup Shredded Mexican Blend Cheese (can substitute cheddar or Monterey Jack)

Instructions

1. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add the ground beef and break it up with a spatula. Cook until it is mostly browned, about 4 minutes.

   Time: PT4M

   Temperature: medium-high

2. Add Vegetables

   Stir in the chopped red bell pepper and 1/4 cup chopped onion. Cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.

   Time: PT2M

   Temperature: medium

3. Season the Mixture

   Sprinkle 3 tbsp taco seasoning, then add salt and pepper to taste. Mix well so the seasoning coats the meat and veggies.

   Time: PT1M

   Temperature: medium

4. Incorporate Cauliflower Rice

   Add the 1‑lb cauliflower rice (fresh or frozen) to the skillet. Stir to combine and let it heat through, about 1 minute.

   Time: PT1M

   Temperature: medium

5. Add Tomatoes and Broth

   Pour in 1 cup chopped tomatoes and ½ cup chicken broth. Increase heat to bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium

6. Simmer Until Cauliflower Softens

   Reduce heat to medium‑low, cover partially, and let the mixture cook until the cauliflower rice is tender, about 4 minutes.

   Time: PT4M

   Temperature: medium-low

7. Melt the Cheese

   Sprinkle 1 cup shredded Mexican blend cheese over the top, replace the lid, and let it melt for 3 minutes.

   Time: PT3M

   Temperature: medium-low

Nutrition Facts

Calories

320

Protein

34g

Carbohydrates

5g

Fat

18g

Fiber

3g