Ground Taco Meat with Cauliflower Rice
Taco meat with cauliflower rice is a great way to sneak extra veggies, a boost of fiber, and more volume into your meal.
Servings: 6 servings
Calories: 156kcal
Ingredients
- 1 pound grass fed ground beef
- 3 cup cauliflower rice defrosted if frozen
- 4-5 tbsp taco seasoning I love using Siete
- 1/3 cup water
Instructions
- In a large cast iron skillet or non stick pan, brown meat until just about cooked through, breaking into small crumbles.
- Add in cauliflower rice, sauté for 5 minutes or until cauliflower is tender.
- Stir in taco seasonings and water, cook for another 3-4 minutes or until everything has come together and enjoy!
- Serve on its own, in a taco, over a salad or stuffed in a quesadilla. To make an easy taco use a corn tortilla and layer it with lettuce, beef, shredded cheddar, greek yogurt, tomatoes and onions.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 5g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 209mg | Potassium: 482mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 39mg | Calcium: 27mg | Iron: 2mg