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Cheesy Taco Cauliflower Rice Bowls - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (90/10) or ground turkey/chicken
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1/2 cup tomato sauce or salsa
  • 1 cup low-sodium beef or chicken broth (or water)
  • 1 tablespoon olive oil (plus more as needed)
  • 1 large head cauliflower, riced (or 4 cups prepared frozen cauliflower rice)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 bell pepper, diced (optional)
  • 1 cup canned black beans, drained and rinsed (optional)
  • 1 cup corn kernels, fresh, frozen, or canned (optional)
  • Salt and pepper, to taste
  • Fresh lime, cut into wedges
  • Toppings: chopped cilantro, sliced green onions, diced tomatoes, avocado, jalapeños, sour cream or Greek yogurt, hot sauce

Method
 

  1. Prep the cauliflower rice: If using fresh cauliflower, cut it into florets and pulse in a food processor until rice-like. Avoid overprocessing. If using frozen, keep it in the freezer until you’re ready to cook.
  2. Brown the meat: Heat a large skillet over medium-high heat. Add olive oil, then the ground meat. Break it up with a spatula and cook until browned with crispy edges, about 6–8 minutes.
  3. Add aromatics: Stir in diced onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds, stirring so it doesn’t burn.
  4. Season and simmer: Sprinkle in taco seasoning and stir to coat. Add tomato sauce (or salsa) and broth. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
  5. Stir in veggies (optional): Add bell pepper, black beans, and corn. Simmer 2–3 more minutes. Taste and adjust salt and pepper.
  6. Cook the cauliflower rice: In a separate large skillet, heat a drizzle of olive oil over medium-high. Add cauliflower rice in an even layer. Season with a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until tender with a little bite and most moisture has evaporated.
  7. Melt the cheese: Reduce the meat mixture to low heat. Sprinkle shredded cheese over the top, cover for 1–2 minutes, and let it melt. If your skillet doesn’t have a lid, tent with foil.
  8. Assemble the bowls: Spoon cauliflower rice into bowls. Top with a generous scoop of cheesy taco meat. Finish with cilantro, green onions, tomatoes, avocado, jalapeños, lime juice, and a dollop of sour cream or Greek yogurt.
  9. Serve: Squeeze lime over each bowl for brightness. Add hot sauce if you like heat.