These Low-Carb Ground Beef Cauliflower Rice Taco Bowls have all the taco flavors you love in an easy cauliflower rice bowl. And we used frozen cauliflower rice to make an ultra easy dinner idea that's low-carb, gluten-free, and South Beach Diet Phase One. If you omit the cheese and optional sour cream this can be Paleo or Whole 30 as well!
This recipe for Low-Carb Ground Beef Cauliflower Rice Taco Bowls really started with a conversation on the Kalyn's Kitchen Facebook page about how I was frustrated that I couldn't get to Trader Joe's in time to buy their fresh cauliflower rice. When I complained that the cauliflower rice is always sold out when I'm at Trader Joe's, more than one reader raved about how much they loved the frozen cauliflower rice sold there. I was definitely skeptical because I love my recipe for Easy Best Cauliflower Rice with Garlic and Green Onion and couldn't imagine frozen cauliflower rice would be that good.
But I bought a few bags of the frozen cauliflower rice the next time I went to Trader Joe's and started dreaming up idea for using it. (This is the one I found at my Trader Joe's, but I hear that Target and other stores have different brands.) And these Low-Carb Ground Beef Cauliflower Rice Taco Bowls using frozen cauliflower rice were definitely a winner, and using the cauliflower rice made this meal much quicker to make. We used chopped poblano pepper added to the cauliflower rice for extra flavor, but I've since made the frozen cauliflower rice with just my standard green onion and garlic, and that was good as well.
Of course, if you can't find frozen cauliflower rice, just make it with chopped cauliflower, or eat this tasty beef in lettuce wraps, over salad, or over Spicy Mexican Slaw for other options for a tasty low-carb meal.
Heat a little olive oil and brown the ground beef, seasoning with salt and pepper as it cooks. Then add Spike Seasoning, Kalyn's Taco Seasoning, salsa, water, and diced green chiles and simmer until most of the liquid is cooked off. While the beef cooks, cut up olives, avocado, and tomatoes. Dice the Poblano chile and cook in a little olive oil, then add the frozen cauliflower rice and cook until rice is heated through and any liquid has evaporated. Stir in the sliced green onion. (We used two packages of cauliflower rice because 12 ounces didn't seem like enough for four servings; leftover rice reheats well.)
Low-Carb Ground Beef Cauliflower Rice Taco Bowls
(Makes 4-6 servings; recipe created by Kalyn and Kara when we were experimenting with frozen cauliflower rice.)
2 tsp. olive oil
1 lb. lean ground beef
salt and fresh-ground pepper to taste
2 tsp. Spike Seasoning (or use another all-purpose seasoning mix)
1 T Kalyn's Taco Seasoning (or use a purchased taco seasoning)
1/2 cup tomato salsa (I used Pace Picante Sauce, medium.)
1/2 cup water
1 can (4 oz.) diced green Anaheim chiles with juice
1 can (6 oz.) black olives, drained and cut in half
1-2 medium avocados, diced
1 T lime juice (for avocados)
1-2 cups diced tomatoes (We used cherry tomatoes cut in quarters.)
1 cup (or more) grated Mexican Blend cheese
salsa to add at the table (optional)
sour cream to add at the table (optional)
Cauliflower Rice Ingredients:
2 packages (12 oz. each) frozen cauliflower rice
2 tsp. olive oil
garlic cloves for seasoning the oil, optional
1 large Poblano chile pepper, finely chopped (Poblanos are often called Pasilla Peppers in U. S. stores.)
1 cup sliced green onions (or more)
salt and fresh-ground black pepper to taste
(If you can't find frozen cauliflower, just use my recipe for Easy Best Cauliflower Rice with Garlic and Green Onion and saute the chopped poblano chiles after you remove the garlic.)
Heat 2 tsp. olive oil in a medium-sized frying pan, add the ground beef, season with salt and a little black pepper, and cook over medium-high heat, until the beef is nicely browned. Use the turner or a potato masher to break the meat apart as it cooks. When beef is well-browned, add Spike Seasoning, Kalyn's Taco Seasoning, salsa, water, and diced green chiles and simmer until most of the liquid has evaporated.
While the meat cooks, drain the olives and cut in half, cut up avocado(s) and toss with lime juice, and cut up the tomatoes. Remove seeds from the Poblano pepper and finely dice, and thinly slice the green onions. Have the grated cheese, extra salsa, and sour cream ready.
When the liquid has evaporated from the meat mixture, heat the other 2 tsp. of olive oil in a large non-stick frying pan over medium-high heat. (I used my favorite 12 Inch Green Pan.) If you want to season the oil, add several peeled garlic cloves and cook just until you smell garlic, then remove. Then add the finely diced Poblano chiles and cook 2-3 minutes, just until the peppers start to soften. Add the frozen rice and cook, stirring frequently, for 3-5 minutes or until the cauliflower is heated through and any excess liquid has evaporated. (You might need to turn down the heat a bit, depending on how hot your stove gets.) Turn off heat and stir in the sliced green onions.
To serve, put a generous scoop of cauliflower rice in a bowl and top with a scoop of the meat mixture. Add grated cheese, sliced olives, diced avocado, and diced tomatoes. Serve right away, with additional salsa and sour cream to serve at the table if desired.
Any extra beef mixture and rice can be refrigerated and reheated later if this makes more than you'll eat at one time. Don't combine or add toppings until you're ready to serve.
South Beach Diet / Low-Carb Diet Suggestions:
These low-carb taco bowls would be suitable for any phase of the South Beach Diet, and most other low-carb eating plans. South Beach would prefer low-fat dairy but other plans would recommend full-fat, so take your choice on that. If you omit the cheese and sour cream and use an approved salsa, this recipe can also be Whole 30 or Paleo diet approved.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Ideas with Cauliflower Rice:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Slow Cooker Buffalo Chicken Cauliflower Rice Bowl ~ Kalyn's Kitchen
Cauliflower Fried Rice ~ Vintage Mixer
Easy Spicy Coconut Milk Shrimp (over Cauliflower Rice or Rice) ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)