A one pan meal with spicy ground beef, red peppers and cauliflower “rice”, perfect for those busy weeknights.
I need to start a category labeled “my family inhaled this”, or “no one fought at dinner time”, or “no one picked out the veggies”, or more simply “kid approved”. This Mexican skillet is so simple to throw together, and everyone ate it…happily. Sigh…I need more nights like these. 🙂
If you’ve been a reader around here, you’ll know that I try to make all meals perfectly balanced with meat, veggies, and healthy fats. Sometimes I add a tiny bit of dairy just for kicks. A couple dairy tricks I use to keep the fat content reasonable is ONE: I use fat free Greek yogurt instead of sour cream, and sometimes I can find a low fat sharp cheddar, and TWO: sharp cheeses pack a lot of flavor, so you don’t need a lot.
If you need to skip the dairy for some reason just leave it off and use your favorite hot sauce instead. Because this tastes so good even without the dairy I’m categorizing this recipe under “Whole30” and “Paleo” just so you can have it in your clean eating arsenal.
As always, hover over any image to Pin this recipe, or print the recipe below!
- 1 head of cauliflower
- 2 tsp avocado oil
- 1 yellow onion, chopped
- 4 garic cloves, pressed
- 1 lb ground beef
- 2 T chili powder
- 1 tsp ground cumin
- ½ tsp chipotle powder
- ½ tsp salt
- ½ tsp pepper
- 2 sweet red peppers, chopped
- 1 handful sharp cheddar cheese
- 1 dollop non-fat Greek yogurt
- 1 handful parsley, finely chopped
- In a food processor pulse the cauliflower until it has a rice like consistency. Set aside until later.
- Warm a cast iron skillet over medium heat. Add oil and swirl to coat bottom of pan. Add onion and saute for 3 min or until translucent. Add garlic, stirring so it won't burn.
- As soon as the garlic becomes fragrant add the beef to the pan and stir to evenly distribute the garlic. Cook beef for about 5 minutes or until browned. Stir in chili powder, cumin, chipotle, salt and pepper.
- Add cauliflower and red peppers; allow to cook 3-5 minutes with the lid on, or until vegetables have become tender and thoroughly heated.
- Sprinkle with cheese, Greek yogurt and parsley before serving.