Ingredients
Scale
- 1 lb Ground Beef (90/10 recommended)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 cup Cauliflower Rice
- 1/2 cup Shredded Cheddar Cheese
- 1 tbsp Olive Oil
- 1 tsp Chili Powder
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add chopped onion and minced garlic to the skillet. Cook for 2-3 minutes, or until softened.
- Step 3: Stir in diced tomatoes (undrained) and chili powder. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Add cauliflower rice to the skillet and stir to combine with the beef and tomato mixture. Cook for another 3-5 minutes, or until cauliflower is tender-crisp.
- Step 5: Remove from heat and stir in shredded cheddar cheese until melted.
- Step 6: Serve immediately. Optional: Top with a dollop of sour cream or avocado for extra flavor and healthy fats.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, stirring occasionally to prevent sticking and ensure even heating.
- Serve this hearty skillet meal as a complete low-carb dinner, or use it as a filling base for lettuce wraps for an extra-easy weeknight option.
- To boost the flavor, consider adding a pinch of cumin or smoked paprika along with the chili powder for a deeper, more complex taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American