Tex-Mex Beef Cauliflower Skillet
Only use one pan for this delicious meal.
you're making mealtime meaningful.
There are so many ways to enjoy the flavors of Tex-Mex cuisine. This Tex-Mex Beef Cauliflower Skillet has all the mouthwatering flavors you love about nachos or tacos, but all in one skillet. And, instead of corn or rice, we’re using cauliflower which makes this a great lower carb option, too. But, of course you can serve this hot and melty dish with some corn chips if you like. The choice is yours, but the flavor is undeniably delicious either way.
To get started on this easy, one-pan dish sauté some onion and peppers together, then add in the beef to brown. Mixed in all this is of course the usual cumin, chili powder, and some oregano for that Southwest flavor.
The cauliflower goes in at the same time as the beef. It’s one of my favorite veggies to cook with not only because it takes on the flavors of spices so well, but also because it can stand in for starchier ingredients when needed.
After the cauliflower is fork tender it’s time to add your cheese on top as well as some pickled jalapeño slices. If you don’t want that little hit of heat you can use sliced bell peppers instead or stick with just cheese on top.
Then set this under the broiler for just a few minutes to let the cheese get all melty and gooey and lightly browned. Petition to make browned cheese a new food group? Yes please!
Serve as is for a low carb option or with corn chips to dip into the delicious cheese, beef, and veggie mixture. There’s no wrong way to enjoy a dish this tasty!
Tex-Mex Beef Cauliflower Skillet
Yield(s): 6 servings
25m prep time
21m cook time
343 calories
Diet: Gluten-Free, Diabetic
you're making mealtime meaningful.
Ingredients
- 1 tablespoon olive oil
- ½ white onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 lb lean ground beef
- 1 small head cauliflower, cut into florets
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- ½ teaspoon salt
- black pepper to taste
- ¼ teaspoon chipotle chili powder
- 1 (15 oz) can diced seasoned tomatoes, undrained
- 2 cups shredded cheddar or pepper jack cheese
- ⅓ cup sliced pickled jalapeños
Preparation
- Heat oil in large cast iron or oven-safe skillet over medium heat. Add onion and pepper and cook for 5 minutes. Add beef and cauliflower to pan and cook for 5-7 minutes. Add garlic, and spices to pan and stir. Cook for 1 minute.
- Add canned tomatoes and simmer for 5 minutes or until some of the liquid has been cooked off and cauliflower is fork tender.
- Add cheese and jalapeño slices on top. Place skillet under broiler on low for 2-3 minutes or until cheese is melted and beginning to brown.
- Optional: serve with tortilla chips for dipping into or with rice on the side.
Recipe adapted from Eating Well.