Description
A delicious beef and cauliflower rice skillet with a variety of toppings.
Ingredients
Scale
- 2 tsp. olive oil
- 1 lb. ground beef
- salt and fresh-ground pepper to taste
- 2 tsp. Spike Seasoning (see notes)
- 1 T Kalyn’s Taco Seasoning (see notes)
- 1/4 cup Pace Picante Sauce (see notes)
- 1/2 cup water
- 1 4 oz. can diced green Anaheim chiles with juice (optional)
- 1 6 oz. can black olives, drained and cut in half
- 1 medium avocado, diced
- 1 T lime juice (for avocados)
- 1/2 cup diced cherry tomatoes
- 1 cup grated Mexican Blend cheese (more or less to taste)
- 4 cups frozen cauliflower rice (see notes)
- 2 tsp. olive oil
- garlic cloves for seasoning the oil, optional
- 1 small Poblano chile pepper (see notes)
- 1/2 cup sliced green onions
- salt and fresh-ground black pepper to taste
Instructions
- If you’re using frozen cauliflower rice, take it out of the freezer and let it start to thaw on the counter.
- Heat 2 tsp. olive oil in a medium-sized frying pan, add the ground beef, season with salt and a little black pepper, and cook over medium-high heat, until the beef is nicely browned. Use the turner or a potato masher to break the meat apart as it cooks.
- When the beef is well-browned, add Spike Seasoning, Kalyn’s Taco Seasoning, Pace Picante Sauce, water, and diced green chiles (if using) and simmer until most of the liquid has evaporated.
- While the meat cooks, drain the olives and cut in half, cut up avocados and toss with lime juice, and cut up the tomatoes.
- Remove seeds from the Poblano pepper and finely dice, and thinly slice the green onions. Have the grated cheese, extra salsa, and sour cream ready.
- When the liquid has evaporated from the meat mixture, heat the other 2 tsp. of olive oil in another large non-stick frying pan over medium-high heat.
- If you want to season the oil, add several peeled garlic cloves and cook just until you smell garlic, then remove. Then add the finely diced Poblano chiles and cook for 2-3 minutes, just until the peppers start to soften.
- Add the frozen rice and cook, stirring frequently, for 3-5 minutes or until the cauliflower is heated through and any excess liquid has evaporated.
- Turn off heat and stir in the sliced green onions.
- To serve, put one-fourth of cauliflower rice in a bowl and top with one-fourth of the meat mixture.
- Add grated cheese, sliced olives, diced avocado, and diced tomatoes.
- Serve right away, with additional salsa and sour cream to serve at the table if desired.
- Any extra beef mixture and rice can be refrigerated and reheated later. Don’t combine or add toppings until you’re ready to serve.
Notes
- Spike Seasoning and Kalyn’s Taco Seasoning are specific spice blends that enhance flavor.
- For the frozen cauliflower rice, thaw before cooking.
- Poblano chiles can vary in heat; adjust according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg