Description
A delicious cauliflower rice bowl topped with seasoned ground beef, fresh toppings, and served with optional salsa and sour cream.
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 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 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 if this makes more than you’ll eat at one time. Don’t combine or add toppings until you’re ready to serve.
Notes
- Spike Seasoning and Kalyn’s Taco Seasoning can be adjusted to taste.
- If using frozen cauliflower rice, ensure it’s thawed before cooking.
- Optional garlic can be included for additional flavor when cooking the oil.
- The Poblano pepper adds a mild spice, adjust according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl