Mexican Skillet Cauli-Rice

1lb. ground beef

1/2 small onion, chopped

1/2 large green bell pepper, chopped

1 batch taco seasoning (see below)

1 cup no sugar added tomato paste

Cauli-rice from 1 cauliflower head (about 24 oz.)*

1/2 cup beef broth

2 cups shredded Cheddar and mozzarella cheese


1. In a large skillet placed over medium high heat, cook the ground beef until no longer pink. Add the onion and green pepper and cook until tender. Add the taco seasoning, mixing well.

2. Add the tomato paste, cauli-rice, and broth, stirring well to mix. Bring to a simmer. Reduce the heat to medium and cook until cauli-rice softens (about 5 minutes for fresh cauli-rice, about 9 for frozen).

3. Sprinkle cheese over the mixture and serve. Add sour cream, green onions, and other toppings, if desired, but add them to the carb count.

About 5 servings. Estimated nutrition, according to SuperTracker: 227 calories; 18 g. protein; 10.2 g. carbs; 3 g. fiber;13 g. fat.


* To make your own cauli-rice: Quarter a fresh cauliflower and cut away the core and the bigger parts of the stems. Pop chunks of the cauliflower florets into the food processor (with the grater attachment in place), or simply chop the cauliflower florets finely with a knife until it has the appearance of rice. I usually rice several heads at one time and pop the results in the freezer for later use.


DIY Taco Seasoning

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon red pepper flakes

1/4 teaspoon oregano

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