Homemade Cauliflower Rice with Ground Beef

Cutting back on carbs while still eating dinners that feel like real meals is not always easy. There is a certain kind of hunger that a salad simply cannot fix, and yet heavy comfort food is not always what you are looking for either. Finding something that lands right in the middle can feel like a real challenge.

That’s where this cauliflower rice with ground beef comes to the rescue. It’s got all the comfort of a traditional rice dish, but with way fewer carbs and tons more nutrition. Plus, it comes together in one pan, which means less cleanup and more time to actually enjoy your evening.

Does the Type of Ground Beef Matter?

Yes, and it mostly comes down to fat content. A ratio between 80/20 and 85/15 is the sweet spot for this recipe, giving you enough fat for flavor without making the dish greasy.

Going too lean, like 93/7, tends to produce dry, flat-tasting meat. On the other end, something like 73/27 will leave you with more grease than you need to drain off.

Ground chuck is a great option if you are watching your budget and it brings plenty of flavor to the dish.

However you go, make sure to break the meat up well as it cooks so it blends evenly with the cauliflower rice and soaks up all the spices.

What You Can Swap in This Recipe

• Bell peppers: Any color bell pepper works, or you can use poblano peppers for a mild kick. Zucchini or mushrooms make good substitutes if you’re out of peppers.
• Diced tomatoes: Fresh tomatoes work great – just use about 2 medium tomatoes, diced. You can also use tomato sauce, but reduce the amount to about ¾ cup since it’s more concentrated.
• Spices: Don’t have all the spices? Taco seasoning packets work in a pinch – use about half a packet. Italian seasoning can replace the oregano, and chili powder can substitute for both cumin and paprika.
• Cilantro: If you’re not a cilantro fan, fresh parsley or green onions make great garnishes. You can also skip the fresh herbs entirely.

Don’t Make These Cooking Mistakes

Getting this dish right comes down to timing and technique.

Add cauliflower rice last. Adding it too early turns it mushy — stick to the last 5-7 minutes of cooking.

Drain the fat. Excess fat from the beef makes the dish greasy and dulls the flavor.

Use frozen rice straight from the freezer. Thawing first adds unwanted moisture.

Cook aromatics first. Sauté onion and garlic until fragrant before adding the beef.

Let tomatoes cook down. Give them a few minutes to reduce and concentrate their flavor.

Good Pairings for This Recipe

A dollop of sour cream or Greek yogurt on top works great for cooling down the warm spices. A simple side salad with lime vinaigrette pairs nicely with the Mexican-inspired flavors, or serve it with warm tortillas to turn it into soft tacos.

For extra richness, try topping it with sliced avocado, shredded cheese, or a fried egg. And if you are feeding a crowd, black beans or pinto beans make a great addition to bulk it up.

Storage and Reheating Tips

Refrigerate: This cauliflower rice with ground beef keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those spices have more time to meld together. It’s perfect for meal prep lunches throughout the week!

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure to let it cool completely first, and leave a little room for expansion. I like to portion it out into individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it on the stovetop over medium heat until warmed through. If it seems a bit dry after reheating, just add a splash of water or broth to bring back some moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 60-75 g
• Fat: 45-55 g
• Carbohydrates: 45-60 g

Ingredients

For the skillet mixture:

• 1 lb ground beef
• 12 oz riced cauliflower (fresh or frozen)
• 1 small onion, diced
• 1 cup sliced bell pepper (fresh or frozen)
• 3 garlic cloves, minced
• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• Salt, as needed

For serving:

• Chopped cilantro

Step 1: Brown the Beef and Sauté Aromatics

• 1 lb ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• salt, as needed

Heat a large skillet over medium heat.

Add the ground beef and break it up with a spatula.

As the beef begins to brown, add the diced onion and minced garlic.

Continue cooking until the beef is fully browned and the onion is softened, about 6-8 minutes.

I always take care to stir frequently so the garlic doesn’t burn and the onion becomes sweet.

Step 2: Cook Cauliflower and Bell Peppers

• 12 oz riced cauliflower (fresh or frozen)
• 1 cup sliced bell pepper (fresh or frozen)

Add the riced cauliflower and sliced bell peppers to the skillet with the cooked beef, onion, and garlic (from Step 1).

Stir well to combine everything.

Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

If using frozen vegetables, make sure to cook off any extra moisture.

Step 3: Add Tomatoes and Spices

• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• salt, as needed

Pour in the chopped tomatoes and sprinkle in the ground cumin, paprika, dried oregano, cayenne pepper, and a pinch of salt.

Stir everything together, making sure the spices are evenly distributed.

I like to taste and adjust the cayenne for just the right level of heat.

Step 4: Simmer to Blend Flavors

Allow the mixture to simmer for another 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.

Taste and adjust the seasoning with more salt if needed.

Step 5: Garnish and Serve

• chopped cilantro

Remove the skillet from heat.

Sprinkle the chopped cilantro over the top just before serving.

For a brighter flavor, I sometimes squeeze a little lime juice over the finished dish before serving.

Homemade Cauliflower Rice with Ground Beef

Delicious Homemade Cauliflower Rice with Ground Beef recipe with step-by-step instructions.

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Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 925

Ingredients Method

Ingredients

  

For the skillet mixture:

• 1 lb ground beef
• 12 oz riced cauliflower (fresh or frozen)
• 1 small onion, diced
• 1 cup sliced bell pepper (fresh or frozen)
• 3 garlic cloves, minced
• 1 can (14.5 oz) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/8 tsp cayenne pepper, or to taste
• salt, as needed

For serving:

• chopped cilantro

Method

 

1. Heat a large skillet over medium heat. Add the ground beef and break it up with a spatula. As the beef begins to brown, add the diced onion and minced garlic. Continue cooking until the beef is fully browned and the onion is softened, about 6-8 minutes. I always take care to stir frequently so the garlic doesn’t burn and the onion becomes sweet.
2. Add the riced cauliflower and sliced bell peppers to the skillet with the cooked beef, onion, and garlic (from Step 1). Stir well to combine everything. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. If using frozen vegetables, make sure to cook off any extra moisture.
3. Pour in the chopped tomatoes and sprinkle in the ground cumin, paprika, dried oregano, cayenne pepper, and a pinch of salt. Stir everything together, making sure the spices are evenly distributed. I like to taste and adjust the cayenne for just the right level of heat.
4. Allow the mixture to simmer for another 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded together. Taste and adjust the seasoning with more salt if needed.
5. Remove the skillet from heat. Sprinkle the chopped cilantro over the top just before serving. For a brighter flavor, I sometimes squeeze a little lime juice over the finished dish before serving.