Tex Mex Cauliflower Rice With Ground Beef Food

TEX-MEX CAULIFLOWER RICE SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.

TEX MEX CAULIFLOWER RICE WITH GROUND BEEF

Steps:

• Heat a heavy-duty skillet over medium heat; add a good swish of olive oil. When the oil is hot, add the ground beef to the skillet, sprinkling it with taco seasoning; add bell pepper, onion, and jalapeno; cook until vegetables are softened a bit and meat is cooked throughout, browned nicely, and no pink remains.
• Add diced tomatoes, broth, and cauliflower to skillet; cook and stir for 1-2 minutes. Cover skillet and let mixture cook for additional 1-2 minutes to soften cauliflower; stir in chopped cilantro.
• To serve, top cauliflower rice with chipotle ranch dressing, your favorite guacamole, shredded cheddar, plus more chopped cilantro, as desired.

KETO TEX-MEX GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
• Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
• Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
• Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.