This is the kind of dinner that makes me feel like I have my life together even when I absolutely do not.
Ground beef, riced cauliflower, bell peppers, onion, garlic, and a spice blend that punches way above its weight (cumin, paprika, oregano, and just enough cayenne to keep things interesting). One skillet. Forty minutes TOPS. And suddenly your kitchen smells like someone who reads cookbooks for fun is at work.
Cilantro on top. Maybe a lime squeeze if you’re feeling fancy. Eat it from a bowl, eat it from a plate, stuff it into a tortilla, I am not the boss of you. It is shockingly filling for something this easy, and it reheats like a dream the next day (if it lasts that long).
How to Avoid Watery Cauliflower Rice
Cook UNCOVERED on medium-high heat so steam escapes instead of pooling. Toss frozen cauliflower rice straight from the freezer, no thawing!
Thawed stuff leaks liquid you don’t want. Salt LAST too, since salt pulls moisture out early.
Crowded pan equals trapped steam. Cook in batches for proper evaporation.
What to Serve with This Skillet
- TOP it with a fried egg… runny yolk pulls it all together
- SOUR CREAM or plain Greek yogurt cools the heat instantly
- Crumbled COTIJA or shredded cheddar for salty punch
- WRAP it in warm tortillas for instant tacos
- Pair with black beans when you need extra heft
- Lime wedges… non-negotiable! That acid cuts the richness
Skip the chips or don’t… your call. This skillet works as tacos, burrito bowls, or a scoopable dip when the mood strikes.
Storage & Reheating Tips
STORE leftovers in an airtight container in the fridge for up to 4 days…. past that, the cauliflower rice gets watery and sad.
FREEZE for up to 2 months (texture softens, just so you know). Reheat in a skillet with a splash of water, or microwave in 60-second bursts so it doesn’t turn to mush!
Related Recipes
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- Cottage Cheese Taco Bowls
- Crunchy Taco Salad
- Tasty Keto Ground Turkey Meatballs
- 30-Minute Shrimp and Asparagus Stir Fry
- Comforting Baked Ziti with Ground Turkey and Cottage Cheese
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: Sauté Beef and 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: Incorporate Cauliflower and 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: Season with 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 the Skillet
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: Finish with Fresh Herbs
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
This recipe is amazing!! I used sweet mini bell peppers and took out the cayenne power. Other than that, I followed to a T. Topped it off with a dollop of sour cream and a little shredded cheese. Tastes like you’re eating a taco.