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Ground Beef Cauliflower Rice Taco Bowls

A quick, low-carb taco bowl featuring seasoned ground beef served over skillet cauliflower rice with fresh toppings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tsp olive oil divided
  • 1 lb ground beef
  • salt to taste
  • fresh-ground black pepper to taste
  • 2 tsp Spike Seasoning see notes
  • 1 T Kalyn’s Taco Seasoning see notes
  • 1/4 cup Pace Picante Sauce see notes
  • 1/2 cup water
  • 1 4 oz can diced green Anaheim chiles with juice, optional
  • 1 6 oz can black olives drained and cut in half
  • 1 medium avocado diced
  • 1 T lime juice for avocados
  • 1/2 cup cherry tomatoes diced
  • 1 cup grated Mexican blend cheese more or less to taste
  • 4 cups frozen cauliflower rice see notes; thaw slightly before cooking
  • garlic cloves garlic optional, for seasoning the oil
  • 1 small Poblano chile pepper remove seeds and finely dice; optional
  • 1/2 cup green onions sliced

Instructions

  • If using frozen cauliflower rice, remove it from the freezer to begin thawing while you prepare other ingredients.
  • Heat 2 tsp olive oil in a medium frying pan over medium-high heat. Add the ground beef, season with salt and some fresh-ground black pepper, and cook until well browned, breaking the meat apart with a turner or potato masher as it cooks.
  • When the beef is browned, add Spike Seasoning, Kalyn’s Taco Seasoning, Pace Picante Sauce, 1/2 cup water, and the diced green Anaheim chiles (if using). Simmer until most of the liquid has evaporated.
  • While the meat simmers, drain and halve the black olives, dice the avocado and toss with 1 T lime juice, and dice the cherry tomatoes. Grate cheese and set extra salsa or sour cream out if desired.
  • Remove seeds from the Poblano, finely dice it, and slice the green onions.
  • Heat the remaining 2 tsp olive oil in a large non-stick frying pan over medium-high heat. If seasoning the oil, add peeled garlic cloves and cook briefly until fragrant, then remove the garlic.
  • Add the diced Poblano to the hot oil and cook 2–3 minutes until it begins to soften.
  • Add the frozen cauliflower rice and cook, stirring frequently, for 3–5 minutes until heated through and any excess liquid has evaporated; reduce heat if needed. Turn off the heat and stir in the sliced green onions.
  • To serve, divide the cauliflower rice into four bowls, top each with one-quarter of the meat mixture, then add grated cheese, halved black olives, diced avocado, and diced tomatoes.
  • Serve immediately with additional salsa and sour cream at the table if desired.

Equipment

  • large non-stick frying pan
  • medium frying pan
  • spatula or turner
  • Knife
  • Cutting Board
  • Measuring spoons

Notes

  • Use thawed cauliflower rice for best texture.
  • Spike Seasoning and Kalyn’s Taco Seasoning are optional and can be substituted with your preferred taco seasoning.
  • Pace Picante Sauce adds salsa flavor; use more or less to taste.
  • Dice Poblano finely for even cooking.
  • Assemble toppings just before serving to keep avocados from browning.