Cheesy cauliflower rice loaded beef taco skillet, a delicious meal made easily in one pan – a satisfying no-fuss week-night dinner!
Sometimes I think there’s a common misunderstanding that food bloggers don’t like simple recipes. I can’t speak for every food blogger. But, I personally love simple meals. Better yet, I love one and done recipes. One pan or one pot aka easy clean up. Don’t get me wrong, I enjoy the occasional complex recipe to challenge myself or make things fancy for an at home date night. However, I like keeping things easy for the most part. That doesn’t mean you can’t love food & cooking either. Sometimes you just don’t have the time or patience. Also, a sink full of dishes is kind of the worst.
This loaded beef taco skillet is so hearty and satisfying, yet healthy! I love any type of Mexican themed dinner. So this will definitely be on our weekly rotation. Some of the ingredients I used are: Butcher Box grass-fed ground beef, green bell pepper, pinto beans, cauliflower rice, Trader Joe’s bottled taco sauce (salsa would also work), avocado and of course shredded cheddar cheese.
This recipe is super versatile – you can change up the beans by switching to black or kidney. Also, you can use ground turkey instead of ground beef. Maybe even change up the toppings, I love it with pickled jalapeños, diced avocado, juicy tomatoes, and fresh cilantro. In conclusion, this recipe is a week-night staple.Print
- Yield: 3–4 servings 1x
1 lb. ground beef
1 tbsp olive oil
1/2 onion, diced
1 green bell pepper, chopped
1 (15 oz.) can pinto beans, rinsed and drained
1 & 3/4 cup cauliflower rice
1/2 cup beef broth
1/4 cup Trader Joe’s bottled taco sauce OR salsa
1 tbsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
pinch of cayenne, optional
salt and pepper to taste
shredded cheddar cheese, recommended
fresh chopped cilantro
In a skillet over medium high heat add olive oil, onion and bell pepper. Sauté for 2-3 minutes.
Add ground beef and season with salt and pepper. Cook until it’s browned (about 5-6 minutes) crumbling it as it cooks.
Add chili powder, paprika, cumin, garlic powder, cayenne, beans, beef broth, taco sauce (or salsa), and cauliflower rice.
Bring to a boil and then quickly reduce heat to medium low and let simmer for 5-7 minutes.
Taste and add more salt, pepper and seasonings if needed. Stir everything around and top with shredded cheese, cilantro, diced avocado and pickled jalapeños if desired. Enjoy!
i probably make this once a week. So great for easy weeknight dinners and the leftovers are amazing for lunch. this is definitely a staple in our house – can’t recommend it enough! i love any lightened up version of mexican food 🙂