Wednesday, February 15, 2023

Beef and Cauliflower Taco Skillet


This is a great recipe not only if you like southwest flavors, but also if you are trying to reduce the amount of meat or increase the amount of vegetables in your diet. The recipe is from Budget Bytes. I used frozen riced cauliflower because it’s just easier, but of course you can make it fresh if you want. I also made this a mild dish (my modifications are below) and served hot sauce on the side. We give this dish 4 thumbs up! 

2 cloves garlic 
1 Tbsp. olive oil 
1 lb. ground beef 
1 15oz. can black beans 
1 10-oz. can diced tomatoes with green chiles (I had a 15-oz. can of tomatoes without chiles) 
1 Tbsp. chili powder (I used 1 pinch Korean pepper) 
1 tsp. smoked paprika 
1 tsp. ground cumin 
½ tsp. dried oregano 
¼ tsp. salt 
1/8 tsp. pepper 
3 cups riced cauliflower 
2 oz. lactose-free cheddar cheese, shredded 
1 avocado 
1 tomato 
¼ cup finely diced red onion (I sed a shallot) 
1 handful fresh cilantro 

Mince the garlic. Add the garlic, olive oil, and ground beef to a large skillet and cook over medium heat until the ground beef is browned. (If you're using a high fat content beef, you may want to drain off the excess fat before the next step.) 

Drain the can of black beans and add them to the skillet along with the diced tomatoes with green chiles (not drained), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir and cook until the skillet is simmering. 

Add the riced cauliflower to the skillet (no need to thaw, if frozen). Continue to stir and cook over medium heat until the cauliflower is tender, about five minutes. 

While the beef and cauliflower are heating, dice the tomato, avocado, and red onion. Roughly chop the cilantro. 

Top the beef and cauliflower mixture with the shredded cheddar. Place a lid on the skillet, and let it heat over medium for a few minutes, or until the cheddar has melted. (I didn’t do this part and made the cheese an optional topping.) 

Once the cheese is melted, top the skillet with the tomato, avocado, red onion, and cilantro. Serve immediately.

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