Mexican Cauliflower Rice with Ground Beef and Cheddar Recipe

Introduction

This Mexican Cauliflower Rice recipe is a flavorful, low-carb alternative to traditional Mexican rice with ground beef, veggies, and cheese. It’s a quick and satisfying dish perfect for weeknight dinners or meal prep. Enjoy the spicy, cheesy goodness in every bite!

Ingredients

• 1 1/3 lb ground beef (lean if you can find it)
• 1/4 cup onion, diced
• 1/2 medium red pepper, diced
• 3 tbsp taco seasoning
• Salt and pepper to taste
• 1 cup diced tomatoes
• 16 ounces cauliflower rice (fresh or frozen)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: In a large skillet over medium heat, brown the ground beef until it is almost cooked through with just a little pink remaining. Add the diced onion and red pepper, continue cooking until the beef is fully browned and vegetables are softened.
2. Step 2: Stir in the taco seasoning. Taste the mixture and add salt and pepper as desired to suit your preference.
3. Step 3: Add the diced tomatoes and cauliflower rice to the skillet and mix well. Pour in the chicken broth and bring everything to a simmer.
4. Step 4: Reduce the heat to medium-low and cook, stirring occasionally, until the cauliflower rice softens, about 8 to 10 minutes.
5. Step 5: Sprinkle the shredded cheddar cheese evenly over the mixture. Cover the skillet and let it cook until the cheese melts, approximately 3 to 4 minutes.
6. Step 6: Remove from heat and serve topped with your favorite garnishes such as sour cream, avocado, and chopped cilantro.

Tips & Variations

• Use fresh cauliflower rice for a firmer texture, or frozen for convenience—just thaw before cooking.
• Swap ground beef with ground turkey or chicken for a leaner option.
• Add a squeeze of lime juice or chopped jalapeños for extra zing and spice.
• Try different cheeses like Monterey Jack or pepper jack for a twist on flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To prevent drying out, cover during reheating and add a splash of broth if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can omit the ground beef and add more vegetables or use plant-based ground meat substitutes. Adjust the seasoning accordingly.

Is it okay to use frozen cauliflower rice?

Absolutely! Just be sure to thaw and drain any excess moisture before cooking to avoid a watery dish.

Mexican Cauliflower Rice with Ground Beef and Cheddar Recipe

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★★★★★

4.8 from 62 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Mexican Cauliflower Rice recipe is a flavorful, low-carb spin on traditional Mexican rice, combining lean ground beef, vibrant vegetables, and savory taco seasoning with nutritious cauliflower rice. It’s a quick and easy skillet meal perfect for a healthy weeknight dinner, topped with melted cheddar cheese and customizable garnishes like sour cream and avocado.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 1/3 lb ground beef (lean if you can find it)
• 1/4 cup onion, diced
• 1/2 medium red bell pepper, diced
• 1 cup diced tomatoes

Seasoning and Liquids

• 3 tbsp taco seasoning
• Salt and pepper to taste
• 1/2 cup chicken broth

Other

• 16 ounces cauliflower rice (fresh or frozen)
• 1 cup shredded cheddar cheese

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Instructions

1. Brown the beef and cook vegetables: In a large skillet over medium heat, brown the ground beef until it is almost cooked through with just a little pink remaining. Add the diced onion and red bell pepper, then continue cooking until the meat is no longer pink and the vegetables are softened.
2. Season the mixture: Stir in the taco seasoning, mixing well to incorporate the spices evenly. Taste the mixture and adjust by adding salt and pepper as desired to suit your preference.
3. Add tomatoes and cauliflower rice: Add diced tomatoes and cauliflower rice to the skillet, stirring thoroughly to combine all ingredients. Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
4. Simmer to soften cauliflower: Reduce the heat to medium-low and cook the mixture for 8 to 10 minutes until the cauliflower rice softens and absorbs the flavors, stirring occasionally to prevent sticking.
5. Melt the cheese topping: Sprinkle the shredded cheddar cheese evenly over the skillet contents and cover the pan. Let it cook for 3 to 4 minutes, or until the cheese has melted completely.
6. Serve with toppings: Remove from heat and serve hot. Top with your favorite garnishes such as sour cream, avocado, and chopped cilantro for enhanced flavor and presentation.

Notes

• To keep this dish lower in fat, opt for lean or extra-lean ground beef.
• You can substitute chicken broth with vegetable broth to make it suitable for vegetarians if you replace beef with plant-based protein.
• If preferred, use fresh cauliflower rice for better texture, but frozen works well too.
• Customize the heat level by adding diced jalapeños or a splash of hot sauce.
• Leftovers keep well in the refrigerator for 2-3 days and reheat nicely on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican Cauliflower Rice, low-carb Mexican recipe, ground beef cauliflower rice, healthy skillet dinner, taco seasoning rice dish