Low-Carb Ground Beef Cauliflower Rice Taco Bowls (Video)
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, Keto, low-glycemic, 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! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
Low-Carb Ground Beef Cauliflower Rice Taco Bowls!
I’m spotlighting some of my favorite low-carb recipes along with the new ones for the first few weeks of January, and Low-Carb Ground Beef Cauliflower Rice Taco Bowls is an easy work-night dinner I bet you’ll love. It even uses frozen cauliflower rice, so convenient! 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.
(This recipe was featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.)
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.)
To serve, put some of the hot cauliflower rice mixture into a bowl and top with a generous scoop of the spicy meat. Top with cheese, tomatoes, avocados, and olives.
Serve hot, with extra salsa and sour cream to add at the table if desired.
More Tasty Ideas with Cauliflower Rice:
Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice ~ Kalyn’s Kitchen
Cauliflower Fried Rice ~ Crunchy Creamy Sweet
Slow Cooker Buffalo Chicken Cauliflower Rice Bowl ~ Kalyn’s Kitchen
Mexican Cauliflower Rice ~ Hungry Food Love
Easy Spicy Coconut Milk Shrimp (over Cauliflower Rice or Rice) ~ Kalyn’s Kitchen
One Pot Curried Cauliflower Rice ~ BellyFull
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb Ground Beef Cauliflower Rice Taco Bowls
These Low-Carb Ground Beef Cauliflower Rice Taco Bowls have all the taco flavors you love in an easy cauliflower rice bowl.
- 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 (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.)
- 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
- 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.
Recipe created by Kalyn and Kara.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These low-carb taco bowls would be suitable for most low-carb eating plans, or for the South Beach Diet. 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.
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