Adding cauliflower rice to ground taco meat is a great way to sneak extra veggies, a boost of fiber, and more volume into your meal. Simply sauté ground meat on the stovetop with your favorite taco seasoning and stir in some cauliflower rice. The cauliflower adds a great texture to the meat but you can’t taste it at all! Add this healthy taco meat recipe to your weekend meal prep and use it for tacos, burritos, and salads all week long.

Taco made with taco meat with cauliflower rice, lettuce, sour cream, cheese and tomatoes.

Ground taco meat with cauliflower rice is one of the many ways I have come to love the versatility of cauliflower rice! I usually buy mine frozen but you can also make cauliflower rice with or without a food processor at home!

Hiding the cauliflower in taco-seasoned ground beef is just the beginning! You can also add it to oatmeal, scrambled eggs, smoothies, and white or brown rice to add more volume!

And dare I mention that you can make bagels and pizza crust with cauliflower?! Crazy, I know – but also very cool!

Why you’ll love this recipe

Simple and easy: simply brown ground beef (or any meat you prefer) in a skillet, then add the cauliflower and taco seasoning. You will only need about 20 minutes to get dinner on the table!
Versatile: This dish is great for making so many different meals! Use it to make tacos, burrito bowls, and quesadillas, or simply enjoy it on its own with your preferred toppings.
Packed with flavor: The flavors in this cauliflower taco meat are delightful. Once the cauliflower is combined with the ground beef, you won’t even know it’s there.
Nutritious: Loaded with fiber, protein, and plenty of micronutrients, this taco meat will leave you full and satisfied.

Cauliflower rice and beef taco meat in a large skillet.

Ingredients needed

When I need and quick and easy weeknight meal, I can always count on this cauliflower rice taco meat recipe (well, this or my veggie fried cauliflower rice, but I digress….). It’s easy to make and totally versatile. Add your favorite toppings for a personalized taco or use it to make a taco salad. Here’s what you’ll need:

Ground meat: We like to use grass-fed ground beef in this recipe. However, feel free to use ground turkey, chicken, or bison instead. You can also choose to use lean ground beef if you’d like.
Cauliflower rice: You can use either fresh cauliflower rice or frozen cauliflower rice for this recipe. Both types of riced cauliflower work great. Here’s a guide on how to make homemade cauliflower rice, if you’d like to make your own.
Taco seasoning: Use your favorite packet blend or homemade taco seasoning. If I’m using store-bought, I like the Siete brand.

How to make this recipe

It’s so quick & easy to whip up this healthy taco meat recipe! Here’s the simple process:

Brown meat: In a large cast iron skillet or non-stick pan, brown meat until just about cooked through, breaking it into small crumbles.
Cook with cauliflower rice: Add in cauliflower rice, and sauté for 5 minutes or until cauliflower is tender.

Browned ground beef in a skillet. — Brown ground meat in a non-stick skillet, breaking it into small crumbles.

Cauliflower rice added to browned ground beef in a skillet. — Brown ground meat in a non-stick skillet, breaking it into small crumbles.

Add taco seasoning: Stir in taco seasonings and water, cook for another 3-4 minutes or until everything has come together and enjoy!
Serve: Enjoy on its own, in a taco, over a salad or stuffed in a quesadilla. To make an easy taco use a warm corn tortilla and layer it with lettuce, beef, shredded cheddar, greek yogurt, tomatoes and onions.

Taco seasoned ground beef with cauliflower rice in a pan. — Finish by stirring in taco seasoining and then serve with your favorite taco bar ingredients.

Expert tips

Cooking ground meat: To ensure ground meat is fully cooked, when checked with a food thermometer, the internal temperature should read 160°F. If you don’t have a thermometer, you should make sure it is no longer pink and firm to the touch.
Short-cut tip: To really simplify dinner, use store-bought pre-shredded lettuce, shredded cheese, and already-made pico de gallo and guacamole from the produce section of the store.

Serving suggestions

Bowl: Serve this in a bowl with other favorite ingredients; such as avocado, cilantro, Greek yogurt or sour cream, and a side of tortilla chips.
Tacos: Pile this in some warm corn tortillas and top with lettuce, shredded cheese, and pico de gallo.
Burrito: Spoon into a large flour tortilla and then add some sautéed veggies and guacamole.
Nachos: Top tortilla chips with this meat mixture and sprinkle on some cheddar cheese. Bake until cheese is melted.

Storing leftovers

Store leftovers in an airtight container in the fridge for up to about 5 days. Reheat in a skillet over medium heat or in the microwave for about 60 seconds.

You can also freeze this cauliflower taco meat for up to 3 months. Defrost in the refrigerator overnight or reheat in a skillet or microwave until defrosted.

Taco made with cauliflower rice, ground beef and topped with cheese, Greek yogurt and fresh cilantro.

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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5 from 2 votes