This easy keto Mexican Cauliflower Rice is a skillet meal the whole family will love. They won't even notice it's low carb and grain-free.
1/2 medium pepper(s)
Red bell pepper
Taco seasoning mix, McCormick
1 cup chopped
(fresh or frozen)
Chicken broth (stock), low sodium
1 1/2 cup, shredded
(or Mexican Blend)
In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.
Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).
Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.