The clocks are falling back this Sunday morning which means most of us get an extra hour of sleep. It also means that if you’re like me, you’re looking for some easy comfort food recipes for the cooler weather. This dish is both easy and comforting. It’s perfect for a weeknight meal.
It is seasoned ground beef mixed with cauliflower rice and topped with cheese. When I first made it, I thought it might be too simple, but Ed and I were both pleasantly surprised. I know it’s a good sign when Ed asks for me to make it again.
I usually have ground beef and have bags of cauliflower rice in my freezer so it’s easy to prepare – as long as I remember to defrost the beef. I prefer to use frozen cauliflower rice rather than fresh since fresh doesn’t last very long. And inevitably, I never have the right quantity for the recipe I am making so I’m left with extra.
I also keep Penzeys Original Taco Seasoning on hand. It is the perfect addition to this dish. It provided both the beef and cauliflower with just the right amount of flavor. It is hand-mixed from paprika, salt, onions, lactose, sugar (dextrose), corn flour (corn, lime), tomato powder, cumin, garlic, oregano, black pepper, cocoa powder and allspice. Whatever your favorite taco seasoning is will work well in this recipe.
Penzeys has a great selection of both individual spices and spice blends. Many blends are made without salt which I particularly like because I can control how much salt to add. Penzeys tip – they often have sales on their gift cards – spend $35 and get a $50 gift card, spend $70 and get a $100 gift card, etc. The only catch is they still mail gift cards so you don’t have instant access to the funds. It just takes a bit of planning. But it’s a nice way to stock up on good quality spices.
While I enjoy the Mexican flavor, this dish would also be good with Italian, Cajun or Creole seasonings (just watch out for too much salt). If so, feel free to mix up the cheese and green garnish.
| Cheesy Beef and Cauliflower Skillet | Print |
- 1 teaspoon olive oil
- ¾ pound (12 ounces) lean ground beef (93 to 97%)
- 3 medium cloves garlic, minced
- 4 teaspoons taco seasoning (or more to taste)
- 3 cups cauliflower rice (see Notes)
- ¼ cup water
- ½ cup grated cheddar cheese (regular or low-fat)
- 2 tablespoons chopped fresh cilantro or basil
- Heat olive oil in a 10-inch non-stick skillet over medium heat. .
- Add the beef and break up with a wooden spoon.
- Once beef is mostly broken up into crumbles (about 5 minutes), add garlic and taco seasoning. Stir well. Cook for an additional 5 minutes or until beef is cooked. Drain any excess fat
- Stir in cauliflower rice and water. Cook until the cauliflower is tender, about 3 to 5 minutes.
- Remove the skillet from the heat and divide beef-cauliflower mixture between two shallow pasta bowls or plates.
- Sprinkle half the cheese and cilantro over each bowl. Stir before eating.
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