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Loaded Taco Cauliflower Rice Skillet - A Fast, Flavor-Packed Weeknight Dinner

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

Ingredients
  

  • Protein: 1 pound ground beef, turkey, or chicken
  • Cauliflower rice: 4 cups (fresh riced cauliflower or frozen, thawed)
  • Onion: 1 small yellow onion, finely chopped
  • Bell pepper: 1 medium (any color), diced
  • Garlic: 3 cloves, minced
  • Tomato paste: 1 tablespoon
  • Fire-roasted diced tomatoes: 1 can (14.5 ounces), drained
  • Black beans: 1 can (15 ounces), drained and rinsed (optional)
  • Corn: 1 cup frozen or canned, drained (optional)
  • Cheese: 1 to 1½ cups shredded Mexican blend or cheddar
  • Oil: 1 to 2 tablespoons avocado or olive oil
  • Lime: 1 fresh lime, cut into wedges
  • Fresh cilantro: A handful, chopped
  • Salt and pepper: To taste
  • Water or broth: ¼ to ½ cup as needed
  • Taco seasoning (homemade or store-bought): 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ to ½ teaspoon crushed red pepper or cayenne (optional)
  • ½ to 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Toppings (choose your favorites): Sliced avocado, pico de gallo, diced tomatoes, shredded lettuce, pickled jalapeños, sliced olives, sour cream or Greek yogurt, green onions, hot sauce

Method
 

  1. Warm the pan. Heat a large skillet over medium-high and add 1 tablespoon oil. Choose a skillet with a lid if you have one—it helps melt the cheese later.
  2. Brown the protein. Add the ground beef, turkey, or chicken. Cook, breaking it up, until browned with crispy bits. Season with a pinch of salt and pepper, then drain excess fat if needed.
  3. Build flavor. Add the chopped onion and bell pepper. Cook 3 to 4 minutes until softened. Stir in the garlic and tomato paste; cook 1 minute until fragrant.
  4. Season it right. Sprinkle in the taco seasoning. Stir to coat the mixture well, then add ¼ cup water or broth to help the spices bloom.
  5. Add the mix-ins. Stir in the drained fire-roasted tomatoes, black beans, and corn (if using). Simmer 2 to 3 minutes to warm through.
  6. Fold in the cauliflower rice. Add the cauliflower rice and another splash of water if the pan looks dry. Cook, stirring often, for 5 to 7 minutes until tender but not mushy. Taste and adjust salt, pepper, or heat.
  7. Make it melty. Reduce heat to medium-low. Sprinkle cheese evenly over the top. Cover with a lid for 2 to 3 minutes until melted. No lid? Slide the skillet under a broiler for 1 to 2 minutes—watch closely.
  8. Finish fresh. Squeeze a generous wedge of lime over the skillet and scatter with chopped cilantro.
  9. Load it up. Serve hot with your favorite toppings. Keep them on the side if you’re meal-prepping to avoid sogginess.