Beef Enchilada Skillet With Cauliflower Rice

Beef Enchilada Skillet with Cauliflower Rice

This recipe is a delicious and easy way to enjoy classic enchilada flavors in a one-pan skillet meal. The cauliflower rice makes it lighter and lower-carb, while still being satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 pound ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can red enchilada sauce
• 1 cup frozen cauliflower rice, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro (optional)
• Salt and freshly ground black pepper to taste

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and cook for 5-7 minutes, or until softened.
2. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned.
3. Stir in the chili powder, cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, allowing the spices to toast.
4. Pour in the diced tomatoes and enchilada sauce. Bring to a simmer and cook for 5 minutes.
5. Stir in the cauliflower rice and cook for another 2-3 minutes, or until heated through.
6. Remove the pan from heat and stir in the shredded cheese. Let the cheese melt slightly.
7. Season with salt and pepper to taste. Garnish with cilantro (optional) and serve immediately.

Tips:

• For a spicier dish, add a pinch of cayenne pepper or a few slices of jalapeno to the vegetables when sautéing.
• If you don’t have frozen cauliflower rice, you can make your own by pulsing raw cauliflower florets in a food processor until they resemble rice. Steam or cook the cauliflower rice for a few minutes before adding it to the skillet.
• You can use any type of ground meat you like, such as ground turkey, chicken, or sausage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
• Feel free to add other vegetables to this dish, such as corn, black beans, or zucchini.
• To make this dish even more filling, serve it with a side of sour cream, guacamole, or chopped avocado.