Helloooo, my frannnnds! This recipe is so colorful, so bright, SO delicious, andddd…. it’s pretty much perfect [so modest, I know]. The sous chef and I have been going a teensyy weensy bit overboard on cauliflower rice [because, hello, Trader Joe’s pre-riced cauliflower has been nothing short of life changing] and this will give you every. single. reason. to do the same.
Mexican food has always been a no-brainer for me. Spicy, savory, vibrant. I am kind of obsessed. And one of the things that I LOVE about riced cauliflower is its ability to take on pretty much any and all flavors. Risotto? Add some Parmesan, chicken stock, herbs, and voila. Cauliflower fried rice? A dash of soy sauce, a little ginger, garlic, and DONE.
This Mexican-style cauliflower rice is no different — and it definitely does not disappoint. Whenever we make cauliflower rice, I always tell the sous chef that no part of me misses the actual rice, and I truly never do. PLUS, there’s so many rich, flavorful ingredients — what’s there to miss?! Not the calories, I can assure you of that [minor public service announcement: that’s what wine is for]. And even the sous chef said this was up there with his all-time favorite cauliflower rice recipes — straight from the horse’s mouth! [I kid, honey, you are in no way a horse…]
Cauliflower aside, the toppings in this little gem are equally important [and delicious, duh]. Spicy and salty ground beef [!!!], creamy avocado, charred corn, black beans, diced red onion, fresh tomatoes, a dollop of sour cream, a sprinkle [read: handful] of freshly-grated cheddar cheese… YAAAS.
Can we also just talk about how quickly this beauty can be thrown together? Literally, in a snap. It’s so easy, flavor-packed, and undoubtedly a crowd-pleaser. Weeknight dinner rotation, anyone? [Uh, hi, breakfast, lunch, and dinner, PLEASE.]
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 tablespoons olive oil
- 1/2 large sweet onion diced
- 1/2 bell pepper diced
- 1/2 large jalapeno minced
- 4 cloves garlic minced
- 16 oz. cauliflower rice (roughly 2 heads of cauliflower)
- 1/4 cup chicken stock
- 1 4.5 oz. can diced green chiles
- 1 14.5 oz. can fire-roasted diced tomatoes
- 1 packet spicy or mild taco seasoning
- 2 tablespoons cilantro diced
- 1 lb. ground beef (we used 85% lean, 15% fat)
- 1 packet spicy or mild taco seasoning
- 1/4 cup beef stock
- 1 avocado sliced
- 1 cup grape tomatoes halved
- 2 ears corn shucked, grilled, cut off the cob
- 1 can black beans rinsed and drained
- 1/4 cup red onion diced
- sour cream for serving
- cheddar cheese for serving
Ingredients
Mexican-Style Cauliflower Rice
Taco Beef
Toppings
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- In a large saute pan, add two tablespoons of olive oil over medium heat. Add the diced onion and bell pepper. Saute for 8-10 minutes until soft and the vegetables begin to brown. Add the garlic and jalapeno to the pan. Cook for an additional 1-2 minutes.
- Add the riced cauliflower to the pan, followed by the chicken stock, diced green chiles, fire-roasted diced tomatoes, taco seasoning, and cilantro. Mix well to combine. Let the cauliflower simmer for 5-7 minutes, or until tender.
- Remove the riced cauliflower from the pan and set aside. In the same pan, add the ground beef over medium heat. Cook the ground beef for 8-10 minutes, stirring and breaking the beef into small pieces, until cooked through.
- Add the taco seasoning, followed by the beef broth, and mix well to coat the ground beef. Remove the beef from heat and set aside.
- Next is the assembly: at the base of the bowl, place a generous amount of the Mexican-style cauliflower rice. Top with the ground beef, avocado, grape tomatoes, grilled corn, black beans, red onion, sour cream, and cheddar cheese.
- Dig in!
Our drink of choice? An ice cold Corona to pair perfectly with these delicious taco bowls. Cheers!
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