This easy Tex-Mex cauliflower rice and ground beef recipe is a healthy meal the whole family will love. It's also a one-pot wonder, Whole30 compliant and you’re going to love it! A perfect weeknight meal when you’re in a rush and want a break from your usual chicken dinner. As an additional bonus, it reheats really well.
1 pound ground beef
12 ounces cauliflower (riced, I used frozen from Trader Joe's)
1 onion (small, chopped)
1 cup bell peppers (sliced, I used frozen from Trader Joe's)
3 cloves garlic (finely chopped)
1 can tomatoes (diced)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
1/8 teaspoon cayenne pepper (or more, to taste)
salt
cilantro (chopped, for serving
1 Heat a large skillet over medium heat. Add beef, crumble it, add onion and garlic. Cook until beef is no longer pink.
2 Add cauliflower and bell peppers, cook for 10 minutes, until vegetables are tender.
3 Add tomatoes, cumin, paprika, oregano and cayenne pepper. Season with salt to taste. Cook for another 5-7 minutes, stirring occasionally. Garnish with cilantro and serve.
