I tossed seasoned ground beef, frozen cauliflower, and plenty of vegetables into a Taco Cauliflower Rice Skillet Dinner that you’ll never guess is a Low Carb Dinner and it’s ready in under 30 minutes.

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I always keep a bag of frozen cauliflower rice in the freezer for nights like this. Tossed with browned ground beef, a hit of taco flavor and a quick melt on top it feels like a cheat meal that actually helps me keep my week on track.

I’m not gonna lie, sometimes I make it just to prove to friends that low carb doesnt mean boring, it gets loud approvals every time. If you like Cauliflower Rice Recipes you’ll see why this one sneaks into my rotation, and its a perfect pick for a rushed Low Carb Dinner when you need real flavor fast.

Ingredients

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Ground beef: high protein and iron, adds savory richness, can be fatty.
Cauliflower rice: low carb, high fiber and vitamin C, soaks up flavors.
Cheddar cheese: melty salty richness, it’s a calcium rich treat, kinda addictive.
Bell pepper: sweet crunch, vitamin A and C, brightens color and flavor.
Onion and garlic: aromatic base, bring sweet savory notes when caramelized, small carbs.
Taco seasoning: bold smoky spices that add heat and classic taco flavor, salty.
Avocado: creamy texture, heart healthy monounsaturated fats, cools heat and enriches.
Lime and cilantro: bright citrus and herb lift, cuts richness, adds fresh zip.

Ingredient Quantities

1 pound ground beef (80/20)

1 tablespoon olive oil

1 medium yellow onion, diced

1 medium bell pepper any color, diced

3 cloves garlic, minced

1 (12 to 16 ounce) bag frozen cauliflower rice, thawed

2 tablespoons taco seasoning (store bought or homemade)

1/2 cup salsa

1/4 cup beef or chicken broth or water

1 cup shredded cheddar or Mexican blend cheese, plus extra for topping

Salt and black pepper to taste

2 tablespoons chopped fresh cilantro, optional

1 lime cut into wedges for serving, optional

1 avocado sliced, optional

1/2 cup sour cream or Greek yogurt, optional

Sliced jalapeno for heat, optional

How to Make this

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1. Heat a large skillet over medium high heat and add the olive oil, diced onion and bell pepper; cook until soft about 3 to 4 minutes then add the minced garlic and cook another 30 to 45 seconds.

2. Add the ground beef to the pan, break it up with a spatula and brown until no pink remains about 5 to 7 minutes, season lightly with salt and pepper as it cooks. If theres a lot of grease drain most of it leaving about a tablespoon.

3. Sprinkle the taco seasoning over the beef and veggies and stir well to coat, let it toast with the meat for about 30 seconds so the spices wake up.

4. Pour in the salsa and the 1/4 cup broth or water, scrape the bottom of the pan to loosen any browned bits and simmer for 1 to 2 minutes.

5. Stir in the thawed cauliflower rice. If your cauliflower is soggy, squeeze out excess moisture with a clean towel before adding, or microwave it for a minute then pat dry. Cook over medium high, stirring often, until the cauliflower is tender and most of the liquid is gone about 4 to 6 minutes.

6. Reduce heat to low and stir in 1 cup shredded cheese until creamy and combined, taste and add more salt or pepper if needed.

7. Sprinkle extra cheese on top, cover the skillet for a minute or two to melt the cheese, or pop the pan under a hot broiler for 1 minute if your skillet is oven safe.

8. Finish with chopped cilantro, lime wedges, sliced avocado, a dollop of sour cream or Greek yogurt and sliced jalapeno if you want heat. Serve immediately and enjoy.

Equipment Needed

1. Large skillet (10 to 12 inch, preferably oven-safe so you can broil the cheese)
2. Spatula for breaking up and stirring the beef
3. Chef’s knife (for onion, pepper, cilantro and avocado)
4. Cutting board
5. Measuring spoons plus a 1/4 cup measure (for broth/water and taco seasoning)
6. Wooden spoon or silicone spoon for stirring cauliflower rice without scratching the pan
7. Colander or slotted spoon and a clean towel to drain and squeeze excess moisture from cauliflower rice
8. Cheese grater (if using block cheese) and a lid or oven mitts to cover the skillet and melt the cheese

FAQ

Q: Can I use fresh cauliflower rice instead of frozen? A: Yes. Pulse a head of cauliflower in a food processor or grate it, then pat it very dry with paper towels. Fresh has more water so cook it a few minutes longer over medium-high heat to evaporate moisture before adding the beef and seasonings.

Q: I dont eat beef. What can I swap in? A: Try ground turkey, chicken, or a plant-based crumbled product. If you go leaner than 80/20, add 1 tablespoon oil so it doesnt come out dry. Mushrooms or crumbled tofu also work for a veggie version, just brown them well for flavor.

Q: How do I keep the skillet from getting soggy? A: Make sure the cauliflower rice is well thawed and squeezed dry. Cook on medium-high so steam escapes, dont crowd the pan, and add salsa and broth sparingly. Finish with cheese to bind the mixture instead of adding extra liquid.

Q: Can I make this ahead or freeze leftovers? A: You can meal prep by cooking everything and storing in the fridge for 3 to 4 days. It freezes okay for up to 2 months but texture softens. Thaw in fridge overnight and reheat in a skillet with a splash of broth to refresh it.

Q: How do I change the spice level? A: Use mild salsa and less taco seasoning for milder heat. Add chopped jalapeño, cayenne, or hot sauce at the table if you want more kick. Tastes vary so start small and add more.

Q: Any tips for extra flavor without more calories? A: Use beef or chicken broth instead of water, toast the taco seasoning for 30 seconds in the pan before adding liquids, and add a squeeze of lime and chopped cilantro at the end. A little acid makes flavors pop without extra fat.

Taco Cauliflower Rice Skillet Dinner {Low Carb} Recipe Substitutions and Variations

Ground beef: swap 1-to-1 with ground turkey or chicken for a leaner dish, or use plant-based crumbles to make it vegetarian (they may need a little extra seasoning or oil).
Frozen cauliflower rice: use fresh riced cauliflower (about 4 cups) or try riced broccoli or finely shredded cabbage for a different texture, just squeeze out extra water if it seems wet.
Taco seasoning: replace with a quick homemade mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and a pinch of salt, or use fajita/chili seasoning instead.
Shredded cheddar or Mexican blend: swap for pepper jack if you want heat, monterey jack for creamier melt, or a dairy-free cheddar style cheese if you’re avoiding dairy (melting varies).

Pro Tips

1) Dry the cauliflower like your life depends on it. If it’s even a little soggy it will water down the whole skillet, so squeeze it in a clean towel, or microwave for 60 seconds and pat dry, or spread it on a sheet and roast at high heat for 8 to 10 minutes to get some nice browning. Less water = not mushy and better texture.

2) Bloom the spices in fat. Sprinkle the taco seasoning into the hot pan and let it toast 20 to 30 seconds before adding salsa, it wakes up the flavors, and if you want add a pinch of smoked paprika or extra cumin for depth.

3) Don’t dump all the beef grease, save about a tablespoon. That leftover fat carries flavor and helps the cauliflower brown, but if it’s too greasy remove most of it so the dish doesn’t feel oily.

4) Nail the finish. For ultra melty cheese cover the pan for a minute or pop it under the broiler for 30 to 60 seconds if it’s oven safe, but watch it so it doesnt burn. Finish with a squeeze of lime, fresh cilantro and avocado or sour cream to brighten and balance the dish.

Taco Cauliflower Rice Skillet Dinner {Low Carb} Recipe

Recipe by Bob Jones

0.0 from 0 votes

I tossed seasoned ground beef, frozen cauliflower, and plenty of vegetables into a Taco Cauliflower Rice Skillet Dinner that you'll never guess is a Low Carb Dinner and it’s ready in under 30 minutes.

Servings

servings

Calories

492

kcal

Equipment: 1. Large skillet (10 to 12 inch, preferably oven-safe so you can broil the cheese)
2. Spatula for breaking up and stirring the beef
3. Chef’s knife (for onion, pepper, cilantro and avocado)
4. Cutting board
5. Measuring spoons plus a 1/4 cup measure (for broth/water and taco seasoning)
6. Wooden spoon or silicone spoon for stirring cauliflower rice without scratching the pan
7. Colander or slotted spoon and a clean towel to drain and squeeze excess moisture from cauliflower rice
8. Cheese grater (if using block cheese) and a lid or oven mitts to cover the skillet and melt the cheese

Ingredients

1 pound ground beef (80/20)
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium bell pepper any color, diced
3 cloves garlic, minced
1 (12 to 16 ounce) bag frozen cauliflower rice, thawed
2 tablespoons taco seasoning (store bought or homemade)
1/2 cup salsa
1/4 cup beef or chicken broth or water
1 cup shredded cheddar or Mexican blend cheese, plus extra for topping
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro, optional
1 lime cut into wedges for serving, optional
1 avocado sliced, optional
1/2 cup sour cream or Greek yogurt, optional
Sliced jalapeno for heat, optional

Directions

Heat a large skillet over medium high heat and add the olive oil, diced onion and bell pepper; cook until soft about 3 to 4 minutes then add the minced garlic and cook another 30 to 45 seconds.
Add the ground beef to the pan, break it up with a spatula and brown until no pink remains about 5 to 7 minutes, season lightly with salt and pepper as it cooks. If theres a lot of grease drain most of it leaving about a tablespoon.
Sprinkle the taco seasoning over the beef and veggies and stir well to coat, let it toast with the meat for about 30 seconds so the spices wake up.
Pour in the salsa and the 1/4 cup broth or water, scrape the bottom of the pan to loosen any browned bits and simmer for 1 to 2 minutes.
Stir in the thawed cauliflower rice. If your cauliflower is soggy, squeeze out excess moisture with a clean towel before adding, or microwave it for a minute then pat dry. Cook over medium high, stirring often, until the cauliflower is tender and most of the liquid is gone about 4 to 6 minutes.
Reduce heat to low and stir in 1 cup shredded cheese until creamy and combined, taste and add more salt or pepper if needed.
Sprinkle extra cheese on top, cover the skillet for a minute or two to melt the cheese, or pop the pan under a hot broiler for 1 minute if your skillet is oven safe.
Finish with chopped cilantro, lime wedges, sliced avocado, a dollop of sour cream or Greek yogurt and sliced jalapeno if you want heat. Serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.